Bruiser Belgian IPA

Lucky #21!  I got this recipe from my friendly neighborhood brewer as a hoppy birthday present.  Had to make adjustments due to the materials I could get.  If it is anything close to the one they had on tap a few months ago I will be very happy.  Hoping to have this one ready for Christmas this year.

Brew Recipe

5 Gallons  -  All Grain

OG: 1.070         FG: 1.010

Alcohol by Volume: 7.87 %

Color:

19.6 (HCU)

13.7 (SRM)

Specialty Grains
  • Munich - American   (0.81 pounds)
  • Crystal 60L Briess - American   (0.75 pounds)
  • Victory Briess - American   (0.75 pounds)
  • Wheat - German   (0.75 pounds)
Fermentables
  • Pale 2-row Briess - American   (8.25 pounds)  
  • Candi Sugar - Clear - Belgian   (1 pounds)  120 min
  • Table Sugar   (0.75 pounds)  120 min
Mash Schedule

152 degrees for 60min
170 degree sparge for 60min

Strike Water: 0 gallons (0.00 quarts)
Sparge Water: 0 gallons (0.00 quarts)
Total Water: 0 gallons (0.00 quarts)

Hop Additions
  • Columbus Pellet  (1.29oz.)  120 min
  • Amarillo Pellet  (0.5oz.)  15 min
  • Amarillo Pellet  (3oz.)  0 min
  • Cascade Pellet  (1oz.)  Dry Hop
  • Amarillo Pellet  (0.5oz.)  Dry Hop
Boil Additions
  • Irish Moss  (1 tsp)  15 min
Yeast
  • White Labs WLP530 - Abbey Ale (Liquid)
Priming Solution
  • Corn Sugar  (6 ounces)
Bruiser Belgian IPA

Primary Fermentation: 8 days
Secondary Fermentation: 2.7 weeks (19 days)
Bottle Conditioning: 3.5 weeks (24 days)
Total Aging Time: 7.2 weeks (51 days)

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