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 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.26 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: MegaPot 4 Gallon
Bitterness: 58.8 IBUsBoil 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)

Ratings

Laped mood

by SchmidionBrewery

BELGIAN White IPA. SHOUT OUT TO DOOM PEDAL

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