Specialty IPA - Belgian IPA Recipe - Hopped Up Monks

Recipe Info

Recipe Image

Hopped Up Monks

by on
All Grain
5.25 Gallon(s)
7 Gallon(s)
75 min
75%
Imperial Belgian IPA

Fermentables

10% - Munich - Light 10L - US
2
35
10
Mash
4% - Caramel/Crystal 20 - US
0.75
35
20
Mash
2% - Aromatic Malt - UK
0.375
35
20
Mash
5% - Belgian Clear Candi Syrup - BE
1
32
1
Late
2% - Acidulated Malt - DE
0.375
27
3
Mash
78% - Pilsner - BE
16
36
2
Mash

Hops

Magnum
1
Pellet
Boil
60 min(s)
12
26.4
Columbus
1
Pellet
Boil
30 min(s)
15
25.4
Chinook
1
Pellet
Boil
20 min(s)
13
17.3
Amarillo
1
Pellet
Boil
10 min(s)
9
7.2
Simcoe
0.5
Pellet
FlameOut
0 min(s)
13
0.0
Cascade
0.5
Pellet
FlameOut
0 min(s)
5.8
0.0
Simcoe
0.5
Pellet
DryHop
7 day(s)
13
0.0
Cascade
0.5
Pellet
DryHop
7 day(s)
5.8
0.0

Yeast

Wyeast Belgian Ardennes 3522
74%

Other Stuff

Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
1
tbsp
Boil

Mash Steps

Mash at
Infusion
148
60 min
Mash-Out
Infusion
168
20 min

Special Instructions

1.
Ferment @ 65-68
2.
Secondary for 8 weeks, Dry Hop for last 7 days
3.
Add candi sugar late @ 10 min

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hopped Up Monks
Specialty IPA - Belgian IPA
  • 5.25 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.105 OG
  • 1.027 FG
  • 76.2 IBU (tinseth) Bitterness
  • 0.72 BG:GU
  • 9.5° SRM Color
  • 75% Efficiency
  • 10.1% ABV Alcohol
  • 375 per 12oz Calories
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