OK, here’s the brew I’ve been waiting for, wanting to try for months, yearning for – a home-brewed Belgian IPA made right here in Nicaragua. I’m thinking of throwing a packet of dried Belgian yeast into our palm-thatch roof so it can just be there, growing, hanging out, ready to bring yeasty goodness to any fermentation that happens. That’s how the Belgian monks create their amazing brews (that, and a life long vow of celibacy I suppose- not ready for that)- the yeast is specific to each abbey. The only reason I won’t do that is I don’t want our other types of brews to always have Belgian yeast floating into them.
Still, I couldn’t give up the precious yeast that we can’t buy down here so when the fermentation was done, I mixed up a quick batch of passion fruit and ginger mead and pitched the yeast slurry into it… we’ll see how that comes out. In the meantime, here’s the recipe for a most awesome Belgian IPA that I’m calling “Belguaguan” – you know, a Nicaraguan Belgian!
6 lbs. light malt extract
1.5 lbs. wheat malt extract
1 lb. British crystal malt
2oz. Willamette hops @ 60 minutes
1.5 oz. XX hops @ 15 min.
0.5 oz. XX hops @ 0 min.
1 packet Wyeast Belgian Abbey yeast