H.A.Z.E. - Hangtown Association of Zymurgy Enthusiasts

Ithaca Brewing Company “IPAbbey”

Submitted by Brew Your Own Magazine, July-August 2008 | Belgian and French Ale Belgian Pale Ale

OG: 1.072 FG: 1.008 IBUs: 76 SRM: 9 ABV: 8.3%

Batch Size

5 Gallons (19 L)

Description/Notes

This recipe is from a magazine and is to test this site during development. However, I see no reason it can’t stay on the site… it sounds delicious to me!

Ingredients

6.6 lbs. (3 kg) Cooper's Pilsner unhopped malt extract
0.8 lbs. (0.36 kg) dried malt extract
2.2 lbs. (1 kg) Gambrinus honey malt (or subsitute Munich dark malt)
1.6 lbs. (0.72 kg) powdered dextrose (last 30 min. of the boil)
13 AAU Amarillo pellet hops (90 min.)
7.3 AAU Amarillo pellet hops (90 min.)
3.5 AAU Saaz pellet hops (90 min.)
4.9 AAU Saaz pellet hops (10 min.)
18.2 AAU Simcoe pellet hops (5 min.)
10 AAU Amarillo pellet hops (0 min.)
1 oz. (28g) each of Simcoe, Amarillo, and Saaz whole leaf hops (dry hopping)
1/2 tsp. yeast nutrient (last 15 min.)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) yeast
3/4 C. (150g) corn sugar for priming (if bottling)

Step-by-Step instructions

Steep the crushed grain in 2 gallons (7.6 L) of water at 149 °F (65 °C) for 30 minutes. Remove grains and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil.

While boiling, add the hops, powdered extrose and yeast nutrient as per the schedule. Add the wort to 2 galllons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 80 °F (27 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 75 °C (24 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Add the dry hops and let the beer condition for 1 week. Strain the dry hops and then bottle or keg. Allow to carbonate, age two weeks.

All-grain option:

This is a single step infusion mash. Replace the malt syrup with 7.5 lbs. (3.4 kg) Pilsner malt and 3.5 lbs. (1.6 kg) 2row pale malt. Mix thecrushed grain with 3.5 gallons (15.9 L) of 170 °F (77 °C) water.Collect approximately 6.5 gallons (29.5 L) of wort runoff to boil for 90 minutes. Reduce the 90 minute hop addition to 0.9 oz (26 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.

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