Remember the original SpoBREW? Of course you do! Some beers were well received, like Brad Hauge's ale. Here is his recipe and notes:
Basically I just wanted to rip off Stone's Cali-Belgique... I've had worse ideas! After doing some research it seemed the safest way to do it is to brew a Stone IPA and just ferment it w/ a Belgian yeast.
My grain bill was:
10.5# Palel
1# Munich
1# Crystal 20L
1 oz. Warrior 60 minutes
1 oz. Centennial 15 minutes
1 oz. Centennial 5 minutes
THE KEY! Is to use WL Belgian Ale Blend #575 instead of just a regular ale yeast for an IPA
THEN...
Dry Hop with 1 oz. Centennial in secondary for 12 days.
I keg... so I just transferred it to keg, gave it 20psi for about 5 days... turned it down to 10psi and it sat there till the competition-- roughly 3 weeks.
That's it!
Also, for extract brewers (if anyone actually cares)
It'd be:
1# 2 Row Caramel 60 for steeping grains
6.5# Light Dry extract
1# Munich liquid extract