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Ross

CraftBrewer
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Time I made a Belgian beer. Some inspiration & recipe ideas badly needed. Any style welcomed, but a tried & tested recipe you've enjoyed, would be good...

cheers Ross
 
Well Ross,
If I was reading correctly last night Mr Heironymous stated that its ok to experiment with your beers.

Me I just bought whatever was in the half price bin at Grain and Grape (which happened to be a Wyeast 1762).

Since i have never brewed a Belgian before I am working on the recipe around the yeast.

Looks like it will be a Rochefort at the moment.

All the best with it Ross.

Cheers
johnno
 
Graham Sanders gave a very simple Belgian recipe on one of his radio programs. I can'te remember it offhand, but it was extremely simple. Pilsner malt and candi sugar were the basic sugars, and I think saaz hops.
 
Ross.

This recipe come out quite nice when I did it. It tasted fairly similar to Chimay Blue :)

2 points.

If you have trouble sourcing Chinese Yellow Lump Sugar (I found it at Coles New World) just use raw sugar which IMO would be fairly similar. Even Amber Candi sugar would be good. ;)

Yeast choice while it does not appear ideal worked extremely well on this beer. Feel free to substitute it for one more to your liking though. I fermented at about 18-20 degrees. Try and bottle age for at least 3 months before sampling. :(

Hope this helps.

Warren -

Trappist

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-E Belgian Strong Ale, Belgian Dark Strong Ale

Min OG: 1.075 Max OG: 1.132
Min IBU: 15 Max IBU: 35
Min Clr: 36 Max Clr: 52 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 8.61
Anticipated OG: 1.089 Plato: 21.30
Anticipated EBC: 45.1
Anticipated IBU: 28.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.3 7.00 kg. Weyermann Pilsner Germany 1.038 4
2.9 0.25 kg. Weyermann Caramunich II Germany 1.035 167
1.7 0.15 kg. Weyermann Caraaroma Germany 1.034 470
1.7 0.15 kg. Weyermann Acidulated Germany 1.000 5
1.2 0.10 kg. Weyermann Carafa Special I Germany 1.036 1277
0.7 0.06 kg. Flaked Wheat America 1.034 4
10.5 0.90 kg. Yellow Lump Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Goldings - E.K. Pellet 6.00 16.2 75 min.
22.00 g. Saaz Pellet 4.00 10.8 75 min.
5.00 g. Goldings - E.K. Pellet 6.00 1.8 30 min.
20.00 g. Saaz Pellet 4.00 0.0 0 min.
15.00 g. Goldings - E.K. Pellet 5.00 0.0 0 min.


Yeast
-----

WYeast 3942 Belgian Wheat


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.71
Water Qts: 24.44 - Before Additional Infusions
Water L: 23.13 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 28.28 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.





Awards
------

1st Place Vicbrew 2002 Belgian Specialty
 
Ross said:
Time I made a Belgian beer. Some inspiration & recipe ideas badly needed. Any style welcomed, but a tried & tested recipe you've enjoyed, would be good...

cheers Ross
[post="123220"][/post]​

Ross, I just emaild you a Belgian I make and love :) I hope you have Beersmith <_< if not I will send the other.
 
bindi said:
Ross, I just emaild you a Belgian I make and love :) I hope you have Beersmith

I sure have - thanks mate
 
Any chance of a look Bindi? :)

I have recently made a Belgian Pale Ale, based loosely on Randy Mosher's recipe in Radical Brewing.

Belgian Pale Ale

Batch size 23l
OG 1047
FG 1006
IBU 27
EBC 19
Brewhouse eff. 70%

1.8kg JW Trad Ale
1.4kg Powells Munich
450g Hoepfner Melanoidin
150g JW Crystal 145EBC
680g Cane Sugar, cooked up in saucepan until browning occurs

NZ Hallertau Organic Pellets 6.8%AA 25g@60
Styrian Goldings Plugs 3.8%AA 25g@15

Zest of two oranges
1 star anise
11g ground coriander seeds (should be 14g but...)
All added at end of boil.

Wyeast 1388 Belgian Strong Ale

Still fairly green as it's only 4 weeks since it was bottled, but tasting good to me. :chug:
 
Since I will be making a 1080 beer for my first Belgian I would like to ask how much slurry will be needed.

If you have a large enough amount of slurry can you get away without aerating?

Or should I aerate and use a big slurry as well?

I have just suffered from a stuck ferment and have had enough of them so I am getting a stone and pump.

I am thinking of making my starter using a coles brand kit and a BIG water bottle then pouring the beer of and just dumping the slurry into the brew.

cheers
johnno
 
Johnno

I was looking at this article yesterday about brewing big beers. There's stuff about half way down about yeast for big beers. Why not just brew a normal beer first and then use the yeast cake for your big beer. Probably just about as easy as making such a big starter. You could do a kit'n'kilo beer and see how that is with a belgian yeast. Lots of sugar in Belgians after all. :p
 
i'm tasting my 1st brew using the strong ale yeast
i started it cold and finished in the low 20's but it didn't really make it smell as fruity as the other yeasts. seemed to finish quite dry. is this the desired effect with this yeast?
 
Stuster said:
Johnno

I was looking at this article yesterday about brewing big beers. There's stuff about half way down about yeast for big beers. Why not just brew a normal beer first and then use the yeast cake for your big beer. Probably just about as easy as making such a big starter. You could do a kit'n'kilo beer and see how that is with a belgian yeast. Lots of sugar in Belgians after all. :p
[post="123294"][/post]​

Nice article Stuster.

Thanks very much.

My starter bottle below.

sb.JPG
 
Well, stepped up my starter today to around 6 litres.

The plan is to pour the beer of and use the slurry with some hopefully good aeration.

I am aiming for an OG of 1090 doing a Rochefort 8 clone.

Lessons learnt here for me.

Get a stir plate. (It is on the to do list but not soon)
Brew a lower gravity beer and use slurry from that for the higher gravity beer.

Starter.JPG
 
a golden strong or a triple be good start as with a pale beers i would say phenolics ect would come through more so here pale belgian but u can sub the nelson sauvin with saaz or styrian goldins to be in style

Sauvin Doover

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 6.65
Anticipated OG: 1.07101 Plato: 17.287
Anticipated EBC: 16.8
Anticipated IBU: 23.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
41.4 2.75 kg. JWM Traditional Ale Malt Australia 317.420 7
5.3 0.35 kg. JWM Wheat Malt Australia 334.126 4
41.4 2.75 kg. Weyermann Pilsner Germany 317.420 4
12.0 0.80 kg. Raw Sugar 392.600 53

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Nelson Sauvin Pellet 12.70 21.9 60 min.
20.00 g. Czech Saaz Pellet 3.00 1.2 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.57 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)


Yeast
-----

WYeast 1388 Belgian Strong Ale
 
my other dark belgian u can sub the nelson sauvin an pacific gema si was experimenting with this i also use raw sugar instead of cane sugar i just used it to recipe to work the gravity points ect

le bugger ass reserve

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 7.23
Anticipated OG: 1.07133 Plato: 17.358
Anticipated EBC: 37.9
Anticipated IBU: 26.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.1 0.15 kg. JWM Wheat Malt Australia 334.126 4
72.6 5.25 kg. JWM Traditional Ale Malt Australia 317.420 7
3.5 0.25 kg. Weyermann Caramunich II Germany 292.357 125
3.5 0.25 kg. Weyermann Caraaroma Germany 284.010 350
1.1 0.08 kg. Weyermann Carafa Special II Germany 300.710 1100
3.5 0.25 kg. Powells Melanoidin Australia 302.702 50
13.8 1.00 kg. Cane Sugar Generic 386.000 0

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 14.40 20.2 60 min.
10.00 g. Nelson Sauvin Pellet 12.70 5.9 15 min.


Yeast
-----
 
Ross, as far as style goes I would be suggesting a tripel - then you can enter it in ANAWBS under class EUR4 - Belgian Tripel :p

Actually I am brewing a trippel this weekend as it happens, but the recipe is still under development.

Thinking something along the lines of:

80% Pilsner
10% Sugar ( I have Belgian candi to hand)
8% Vienna
2% Melanoidin

Bittered to about 40 with a combination of saaz and styrian goldings.
Now I think I should have got some tettnang from you, Ross.

Will be using the Craftbrewer supplied pump and air stone for the first time to aerate.

awrabest, stu
 
Made this earlier today.

Just waiting for it to cool a bit more before I aerate and pitch the yeast.

This is one thick, viscous, awesome tasting wort and I am eagerly awaiting the end result.

I missed my OG by 4 points at 1086 and volume into fermenter by 1 litre at 19 litres in.
YUM YUM

Rochefort clone
Belgian Dark Strong Ale


Type: All Grain
Date: 8/05/2006
Batch Size: 20.00 L
Brewer: John
Boil Size: 33.33 L Asst Brewer:
Boil Time: 75 min Equipment: Johns equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.70 kg Pilsner (Weyermann) (3.3 EBC) Grain 71.3 %
0.86 kg Caramunich I (Weyermann) (100.5 EBC) Grain 10.8 %
0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.8 %
0.30 kg Corn, Flaked (2.6 EBC) Grain 3.8 %
0.10 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 1.3 %
46.00 gm Styrian Goldings [4.50%] (75 min) Hops 24.0 IBU
28.00 gm Hallertauer Hersbrucker [2.50%] (30 min) Hops 6.0 IBU
28.00 gm Hallertauer Hersbrucker [2.50%] (5 min) Hops 1.5 IBU
10.00 gm Coriander Seed (Boil 5.0 min) Misc
0.73 kg Candi Sugar, Dark (541.8 EBC) Sugar 9.1 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 6000 ml] Yeast-Ale


Beer Profile

Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.8 % Actual Alcohol by Vol: 10.6 %
Bitterness: 31.5 IBU Calories: 820 cal/l
Est Color: 89.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 7.26 kg

Edited in the yeast.

Also forgot to memtion that SHOCK!! HORROR!! my HBS did not have flaked corn so I had to use organic cornflakes from the health food shop.
cheers
johnno
 
Johnno - that recipe looks awesome !!! Booking tickets now !!!

Cheers
JSB
 

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