Review: Beer and Coding Belgian IPA

Last week I received a comment from Alex of Alex Brews, asking how my Belgian IPA turned out. I was going to point Alex to the post reviewing my brew, but realized that I’m a lazy sack and never actually typed one up. Since I’m down to the last 3 bottles, I figured it’s time to crack one open and get to work. Alex, this one is for you.

My Belgian IPA was an attempt to clone Stone’s Cali-Belgique; an occasionally produced version of their flagship IPA, fermented with a Belgian strain of yeast and dry-hopped with Chinook. I didn’t have a lot of information about the Cali going into this brew. My grain bill was cobbled together from various clone recipes of Stone’s regular IPA. The yeast was Wyeast’s Belgian Strong Ale (1388), based entirely on availability. The end result? A good hoppy Belgian Ale, but one that tasted nothing at all like Cali-Belgique.

First of all, my beer is probably closer to a Belgian Pale than an IPA. Since I was only using a partial boil, I didn’t get the utilization out of my hops that I was expecting. I was shooting for around 70 IBUs, but ended up in the 40-45 range. Nothing to sneeze at, but pretty tame by Northwest standards. I also didn’t get the contributions I was expecting from my late additions; the citrus flavor and aroma is noticeable, but not strong. The one thing I did hit spot on was the color, a deep ruby red.

With a grain bill that includes about 10% Carapils, the beer has a huge, meringue-stiff head. And if not poured with the utmost care, your glass will be filled with 10% beer and 90% foam. When I brew this one again, that percentage is getting slashed in half.

The yeast had a stated range of 64-80°F and I fermented near its upper limit, resulting in some very strong esters; bubble-gum and fruit dominating the aroma. These are both big contributors to the brew’s flavor as well. Behind the strong yeast, there are some hints of biscuit malt, citrus hops and a light caramel sweetness. The finish is bitter and clean, the esters not lingering longer than welcome. It is very light bodied and as mentioned above, has over the top carbonation.

Out of the beers I have brewed so far, this one has been the most well received, resulting in a completely decimated supply. As I said, I am planning to brew this beer again, but may have to jump it ahead of some of the others I am planning. Here is the recipe I will be using for my next go-around.

Beer and Coding Belgian IPA

Batch Size: 5.0 gallons
Boil Size: 6.0 gallons

Estimate Attenuation: 75%
Estimated Efficiency: 70%

Estimated OG: 1.064
Estimated FG: 1.016
Estimated ABV: 6.2%
Estimated IBU: 62
Estimated SRM: 10

10.0 lbs 2-Row
1.0 lbs Crystal 40L
1.0 lbs Victory
0.5 lbs Carapils

0.5 oz Columbus @ 60
0.5 oz Columbus @ 30
0.5 oz Centennial @ 20
0.5 oz Centennial @ 10

Wyeast 1388 – Belgian Strong Ale

I also plan to lower the fermentation temperature a few degrees, probably to the 68-72°F range. This should reduce the esters some and let more of the citrus hop flavors shine through.

So, other than the carbonation and the less than taste bud smashing amount of IBUs, I am pleased with how the beer turned out. If nothing else, it encouraged me to continue brewing, which can’t be a bad thing. Several of my friends have tried this beer over the last couple of months, so maybe the comments area will turn up another opinion or two and you won’t be forced to settle for my undoubtedly biased review.

Cheers!
Kevin