Flux Capictor Belgian White IPA (1 ratings)
All Grain Recipe
Submitted By: jimmyray5150 (Shared)
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Brewer: Jim Prinzing | |
Batch Size: 5.25 gal | Style: Belgian Specialty Ale (16E) |
Boil Size: 7.26 gal | Style Guide: BJCP 2008 |
Color: 3.5 SRM | Equipment: MegaPot 4 Gallon |
Bitterness: 58.8 IBUs | Boil Time: 90 min |
Est OG: 1.055 (13.5° P) | Mash Profile: Double Infusion, Light Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Single Stage |
ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
1 lbs 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
2 |
6 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
2 lbs 8.00 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
4 |
1.34 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
5 |
1.00 oz |
Centennial [9.9%] - Steep 0 min |
Hops |
6 |
1.00 oz |
Citra [13.4%] - Steep 0 min |
Hops |
7 |
0.50 oz |
Cascade [5.5%] - Steep 0 min |
Hops |
8 |
1.0 pkgs |
Belgian Style Ale Yeast Blend (White Labs #WLP575) |
Yeast |
9 |
1.00 oz |
Centennial [10.0%] - Dry Hop 0 days |
Hops |
10 |
1.00 oz |
Chinook [13.0%] - Dry Hop 0 days |
Hops |
11 |
11.00 g |
Coriander Seed (Bottling 5 min) |
Misc |
12 |
1.00 oz |
Orange Peel, Sweet (Bottling 5 min) |
Misc |
13 |
Taste Notes
Aroma: lots of orange with fruity spicy phenolic.
Appearance:Notes
Brew Day:
Mashed in and temp was a little low so I added .5 G 173 water and got it up to 173.3 for an hour. Fly sparged using pitcher and spoon method and ran off very slow. Good eficiency and preboil gravity was .5 higher than estimate so I added .5 G water and got the estimated preboil gravity.
Boil went well and ended up at 1.056 OG. Cooled to 80 then whirlpooled and transferred. Left about 1 G in the kettle with trub. Transferred more hop matter than into carboy than in other recent batches. Aerated wtih nebulizer for as long as i could without over foaming and pitched yeast at about 65 then let it free rise to 68.
Fermentation:
Day 1: Very aggressive fermentation with lots of bubbles. Raised temp to 69.
Day 2: No bubbles in morning? Odd but ok...raised temp to 70. Took a gravity reading in the evening and got 1.023. Tasted it and good phenolic Belgian character and bitterness from hops. Can also taste sweetness from unfermented malt.
Day 3: moved it to bench in garage letting it free rise up to high 70's low 80's. Still no active bubbling. Krausen still sitting on top,
Day 5: Krausen beggining to thin out some.
Day 7: Took sample. Gravity is 1.010. Taste is a little phenolic but tame compared to the saison I was kegging at the same time. Not sure but I think i got a little diacetyl or something off. Mild bitterness that seems very balanced. Hop flavor is not very prevalent so I may consider dry hopping in the keg. Need to let it condition for a few more days. Plan to crash it and fine it with gelatin on Day 10 or so.
Day 10: Cold crashed to 34 degrees. Added gelatin in the evenening.
Day 12: Racked to keg. FG was 1.010 on hydrometer and refractometer. Added 10 g citra and 15 g chinook dry hop. Boiled 11 g. coriander and peel of one large navel orange for 5 minutes then steeped for 20 minutes and added to keg.
Day 13: dry hopped with 18g. Amarillo and zest of one large orange. Orange flavor became a bit too prominent so I pulled it out after 6 days.
Day 20: dry hopped with 28 g. Centennial and 28 g. Chinook.
Water Adjustments
Starting Water (ppm):
Ca:20
Mg:12
Na:64
Cl:92
SO4:36
CaCO3:75
Mash / Sparge Vol (gal):3.26/3
RO or distilled %:0%/0%
Total Grain (lb):10.5
Adjustments (grams) Mash / Boil Kettle:
CaSO4:5/4.601226994
CaCl2:0/0
MgSO4:0/0
NaHCO3:0/0
CaCO3:0/0
Lactic Acid (ml):5
Sauermalz (oz):0
Mash Water / Total water (ppm):
Ca:112/112
Mg:12/12
Na:64/64
Cl:92/92
SO4:262/262
Cl to SO4 Ratio:0.35/0.35
Alkalinity (CaCO3):-400
RA:-487
Estimated pH:5.41
(room temp)
Laped mood
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