Easy Does It (Belgian IPA)
Belgian IPA is a tricky dance. You can't just take an IPA and pitch Belgian yeast in it - well you can but it's not likely to be good. We're trying to pair up a hoppy beer with yeast that can be spicy, peppery and high attenuating. The malt needs to linger and not ferment out completely. And the yeast needs to lean toward fruity esters and not so much toward spicy phenols. And you can't go insane on the hops. Lots of little considerations are in this recipe to get you up that Jenga tower of taste. This is a beer that makes you stop and think. And no dry hops - you don't need them pushing up against the esters from the yeast. Amarillo and Perle are doing plenty already.
Recommended yeast: Wyeast 3522 Belgian Ardennes or Wyeast 1388 Belgian Strong