Identity Crisis
By James Wilson
Recipe is part of Recipe Index
BJCP 2021 Style 21B Belgian IPA
I really like Houblon Chouffe and then found a recipe that was supposedly quite close to the real thing and it worked out well. I wasn't a big fan of the beer for the first couple of weeks after kegging, but then the harshness of alcohol and bitterness rounded out and I couldn't stop going back to it.
Awards
Welsh National Homebrew Competition 2023 (Mad Dog Brewery Co, 23/09/2023)
3rd - Best of Show
1st - IPA
Measures
- IBU 63
- ABV 9.2%
- OG 1.076
- FG 1.006
- EBC 7
- 24 litres at end of boil.
- 21 litres into fermenter.
Ingredients
Water
- Blend of reverse osmosis and tap water with gypsum and calcium chloride added to the mash to get:
- 65ppm Calcium
- 111ppm Sulphate
- 90ppm Chloride
Malt
- 6000g Dingemans Pilsen, 3 EBC, 84.5%
- 1100g cane sugar, 15.5% (Added at end of boil)
Hops
- 30g Columbus 14.3% @ 60m
- 15g Columbus 14.3% @ 20m
- 40g Saaz 2.6% @ 5m
- 60g Amarillo, dry hop for 2 days at 13C in fermenter
- 40g Amarillo, dry hop for 2 days at 5C in keg
- 25g Citra, dry hop for 2 days at 5C in keg
Yeast
- White Labs WLP550
- 2 litre starter
Process
Mash
- Single infusion at 67c for 60 minutes
Boil
- 60 minute boil, 27 litres starting, 24 litres at end.
- Add sugar at the end of the boil.
Ferment
- Pitched yeast at 18C, let rise to 20C.
- After 5 days when nearing terminal gravity raise to 22C to finish.
Serving
- Carbonate to around 2.8 volumes CO2.