Belgian IPA turned out. There are a few things I would change, for one, I would probably dry hop with whole hops. I think that the aroma would be bigger and cleaner if I used whole hops for dry-hopping instead of pellets. I would also ferment at a lower temperature to reduce the fusel alcohol flavors. I would also probably leave the beer on the dry-hops for a little bit longer, perhaps 10-12 days, instead of 8 days, but I was worried about grassy aromas.
Appearance: Hazy orange-yellow with a fluffy white head about a
finger thick that lingers and slowly fades to a thin lacing over the top
of the beer. I don’t mind that it’s hazy, Belgian yeast, especially
Trappist yeast are notoriously bad at flocculating.
Aroma: I’m pleased with the aroma. I would have liked the American
hop aromas to be a little more apparent, but I think they mix with the
Trappist yeast perfectly. There are notes of grapefruit, citrus, and
spices such as cinnamon, and clove.
Taste: Surprisingly sweet tasting considering it dried out pretty
low. It’s bready and earthy with spicy notes. The hops provide a nice
grapefruit touch. Next time I might decrease the amount of candi sugar
and lower the mash.
Mouthfeel: Medium body with medium-low carbonation and a dry finish
with a short lived bitterness. There is a touch of booziness on the back
end, but it has faded with time in the bottle. Next time I’ll try to
ferment a little cooler.
Overall: I’m very pleased with how this one turned out. There are a
few things I would change but over all I’m really happy with it.