Gordon Strong’s Belgian IPA
Belgian IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.004
IBU = 61 SRM = 5 ABV = 8.6%
Ingredients
8 lbs. (3.6 kg) Pilsner malt
2 lbs. (0.9 kg) Vienna malt
8 oz. (227 g) aromatic malt
2 lbs. (0.9 kg) white sugar
9 AAU Tettnang hops (first wort hop) (2 oz./57 g at 4.5% alpha acids)
2.1 AAU Styrian Golding hops (15 min.) (1 oz./28 g at 2.1% alpha acids)
9.2 AAU Amarillo® hops (10 min.) (1 oz./28 g at 9.2% alpha acids)
1 oz. (28 g) Styrian Golding hops (5 min.)
1 oz. (28 g) Amarillo® hops (whirlpool, 20 min.)
1 oz. (28 g) Galaxy® hops (whirlpool, 10 min.)
1 oz. (28 g) Citra® hops (whirlpool, 10 min.)
2 oz. (57 g) Amarillo hops (dry hop)
White Labs WLP510 (Bastogne Belgian Ale) or your favorite Belgian high-gravity yeast
3⁄4 cup corn sugar (for priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses an infusion mash with a mashout. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash the grain at 149 °F (65 °C) for 45 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. Add the first wort hops to the kettle, then sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 90 minutes, adding hops as indicated. For the whirlpool hops, allow the wort to cool to 180 °F (82 °C) and then stir the wort to create a whirlpool. Add the Amarillo® whirlpool hops. Ten minutes later add the other whirlpool additions. After ten more minutes, chill the wort to 62 °F (17 °C), pitch the yeast, and ferment until complete, allowing the fermentation temperature to free rise as high as 75 °F (24 °C).
Rack to secondary and dry hop for three days. Rack the beer, prime and bottle condition, or keg and force carbonate.
Belgian IPA, Extract
(5 gallons/19 L, extract only)
OG = 1.068 FG = 1.004
IBU = 61 SRM = 5 ABV = 8.6%
Ingredients
6.8 lbs. (3.1 kg) pale liquid malt extract
2 lbs. (0.9 kg) white sugar
9 AAU Tettnang hops (first wort hop) (2 oz./57 g at 4.5% alpha acids)
2.1 AAU Styrian Golding hops (15 min.) (1 oz./28 g at 2.1% alpha acids)
9.2 AAU Amarillo® hops (10 min.) (1 oz./28 g at 9.2% alpha acids)
1 oz. (28 g) Styrian Golding hops (5 min.)
1 oz. (28 g) Amarillo® hops (whirlpool, 20 min.)
1 oz. (28 g) Galaxy® hops (whirlpool, 10 min.)
1 oz. (28 g) Citra® hops (whirlpool, 10 min.)
2 oz. (57 g) Amarillo hops (dry hop)
White Labs WLP510 (Bastogne Belgian Ale) or your favorite Belgian high-gravity yeast
3⁄4 cup corn sugar (for priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat.
Add the malt extract and stir thoroughly to dissolve completely. Add the first wort hops. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops as indicated.
Follow the remainder of the all-grain recipe instructions.
