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Belgian congac ipa
By hoppy4hops

10 gallon batch split into two 5 gallon batches. Only 5 gallons will get the henny chips. I will leave the other 5 for a reference.
22 lbs. belgian pale malt 2 lbs. crystal 40 8 oz. caravienne 4 lbs. LME 4 0z. warrior 15% aa 60 min. 4 oz. chinook 14.1% aa 10 min. 4 oz. chinook 14.1% aa flame out 2 starters made with 550 Belgian ale yeast 2 oz. french oak chips soaked in 16 oz. congac
1. 24 1/2 lbs. of grain 2. 6 gallons strike water @ 170 3. mash in @ or around 153 F for 1 hour single infusion 4. 8 gallons sparge water @ 172 5. I need 12.5 gallons 0f wort for boil to get 10 when done w/ boil, so sparge water can be less for your batch 6. 4 lbs. LME for full boil 6. boil 60 min. add warrior 4 0z. 7. 20 min. left wort chiller 8. 10 min. whirlfloc tablet 8. 10 min. yeast nutrients 8. 10 min. 4 oz. chinook 9. flame out- 4 oz. chinook 10. split 10 gallons into 2 carboys and pitched starters 11. 5 gallons left in single vessal for 3 weeks. no congac added to this one so i can have a reference 12. 5 gallons for 7 days primary, rack to secondary with 2 oz. french oak chips soaked in 16 oz. of hennessy

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