The Bruges

Imperial or Double India Pale Ale - All Grain

Recipe Description

Belgian twist on a facemelting Imperial IPA. No boil all grain experiment #2

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 7.25 gal (27.4 L)
  • Boil Time: 0 mins

Ingredients

  • Grains/Fermentables
  • 13.5 lbs (6.12 kg) 2-Row Malt (2 °L)
  • 1.5 lbs (0.68 kg) Flaked Wheat (1.6 °L)
  • 0.75 lbs (0.34 kg) Crystal 20 (20 °L)
  • 0.5 lbs (0.23 kg) Canada Honey Malt (25 °L)
  • 0.5 lbs (0.23 kg) Munich 10 (10 °L)
  • After Boil
  • 1 lbs (0.45 kg) Clear Candi Sugar (0.5 °L)
  • Hops
  • 0.79 oz (22.4 g) Willamette Pellet 5.9% AA (Mash - 60 mins)
  • 1.69 oz (47.91 g) Hersbrucker Pellet 2.1% AA (Mash - 60 mins)
  • 1.35 oz (38.27 g) Nugget Pellet 16.1% AA (Mash - 60 mins)
  • 1.13 oz (32.03 g) Galena Pellet 13.8% AA (Mash - 60 mins)
  • 0.79 oz (22.4 g) Chinook Pellet 10.3% AA (Mash - 30 mins)
  • 6.4 oz (181.44 g) Crystal Pellet 2.8% AA (Dry Hop)
  • 2.6 oz (73.71 g) wil Pellet 5.9% AA (Dry Hop)
  • 2 oz (56.7 g) El Dorado Pellet 14% AA (Dry Hop)
  • Miscellaneous
  • 10 g (0.35 oz) Calcium Chloride (Mash - 60 mins)
  • 1 campden tablets (Mash - 60 mins)
  • 1.82 g (0.06 oz) baking soda (Mash - 60 mins)
  • 2 g (0.07 oz) Gypsum (Mash - 60 mins)
  • Yeast
  • Belgian Ale Yeast (Whitelabs WLP550) (Liquid)
  • Belgian Ale Yeast (Whitelabs WLP550) (Liquid)

Directions

Infusion Step: Mash at 150 °F (66 °C) with 7.25 gal (27.44 L) of water for 60 minutes.

Temperature Step: Mash at 168 °F (76 °C) for 7 minutes.

Starter 3 days before brew day.
1.5 L water
5 oz of Amber DME
2 packs of WPL550
on a stir plate
Target 380 billion cells

Heat 7.25 gals to 159F
Adjust PH to 5.2
Add salts to bring water profile to:
Ca 71
Mg 10
Na 66
Su 92
Cl 68
Bicarb 65

Mash at 150 for 60 min
Mash out 168 for minimum 7 min
Chill wort to 68
Pitch starter
Transfer to secondary after 3 days and dry hop until ferment finishes
Condition for 14 days

If you BIAB you'll need a fairly strong/big bag but you can brew a second 5 gal session beer by sparging your bag with 168F water for another 30 min, then adding DME to hit 1.05 OG, you can increase your starter recipe to get enough yeast for the second batch but I just pitch a pack, my flask is only 1.5L

Hold in primary fermentor for 3 days at 68 °F (20 °C).

Transfer to secondary fermentor for 7 days at 68 °F (20 °C).

Allow to carbonate and age for 14 days at 68 °F (20 °C).

If you started brewing this beer today you could be drinking it by Sept. 16, 2019. Start brewing this recipe.