We caught up with David Markham, the winner of the Avery IPA Fest homebrew contest, and he was nice enough to share some tips for starting your own homebrew as well as some info about his winning homebrew recipe. David’s Belgian Pale Ale had prominent yeast flavors, but it finished clean. It was not so strongly hop forward nor was it very citrus-y which differs from most traditional American IPAs, but matched well with it’s subtle malty flavors in the background. It would work well as a fall seasonal.

Below is David’s recipe:

Style: Belgian Pale Ale
Batch: 4.50 gal. Partial Mash

Characteristics:
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Recipe Gravity: 1.080 OG
Approx Recipe Bitterness: 58 IBU
Recipe Color: 11 SRM
Actual FG: 1.014
Alcohol by Volume: 8.5%

Ingredients:
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Acidulated Malt 0.25 lb, Grain, Other
Belgian aromatic malt 0.50 lb, Grain, Mashed
CaraVienne 0.50 lb, Grain, Mashed
German pilsener 2.75 lb, Grain, Mashed
Light malt extract 6.50 lb, Extract, Extract added at 15 min

Citra 2.00 oz, Pellet, 0 minutes
Amarillo 0.50 oz, Pellet, 0 minutes
Willamette 0.50 oz, Pellet, 0 minutes
Citra 1.00 oz, Pellet, 0 minutes
Galena 0.25 oz, Pellet, 0 minutes
Amarillo 0.50 oz, Pellet, 5 minutes
Galena 0.25 oz, Pellet, 5 minutes
Willamette 0.50 oz, Pellet, 5 minutes
Citra 1.00 oz, Pellet, 5 minutes
Galena 0.50 oz, Pellet, 60 minutes
Citra 1.00 oz, Pellet, FWH
Wyeast 1214 Belgian Abbey 1.00 pack

Notes:
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Brewed 8/2/12, accidental slight underfill in carboy but I left it. Step mashed: Protein rest @ 125(ish) for 20min, conversion rest @ 148 for 60 min. OG 1.080 (!). FG @ 1.014. ABV 8.5%. Racked 8/12/12, onto gelatin finings. Added 2 oz dry hops 8/15/12. Bottled 8/22/12 with 3.5oz sucrose.