Post Number: 241
Posted From: 126.96.36.199
|Posted on Monday, November 28, 2005 - 06:11 pm: ||
I know there are tons of posts on recipes and "what's your favorite" but I still wanted to ask because I have seen some great recipes here. I am planning to brew a belgian AG. Don't have a specific type of belgian in mind and was looking for some good ideas. The last belgian i made was a strong golden, so it might be fun to try something else. So here comes the question... who's got a good belgian AG recipe they'd like to share.
Post Number: 4013
Posted From: 188.8.131.52
|Posted on Monday, November 28, 2005 - 08:55 pm: ||
I've always thought Orval was a worthy target to try to clone. It's not a simple beer by any means, nor an easy one to brew, but it's a great and rewarding challenge. I believe Paul Edwards has an excellent recipe. Perhaps he can pitch in and supply it.
Post Number: 335
Posted From: 184.108.40.206
|Posted on Monday, November 28, 2005 - 09:14 pm: ||
If you want to make a few Belgiums then buy yourself the Farmhouse Ales book and the style book Belgium Ale. Both of the Authors have some great information in those books. I love Saisons personally. I made my first two this summer and I will be making them every year until I go tits up. Here is the basic recipe.
90% Weyermann Pils/or Cargill EuroPils
7% Malted Wheat
WLP 565 (fermented at 80-85F)
My second Saison this summer I used unmalted Spelt at 25% with the same % of oats and the rest Cargill EuroPils.
Post Number: 1074
Posted From: 220.127.116.11
|Posted on Tuesday, November 29, 2005 - 04:22 am: ||
Kris, the best homebrew I've ever made, and probably the best tasting beer I've ever had is the following Rochefort 8 clone. It's silky smooth with a great head of foam. It's 9%abv but you'd never know it. You must use dehusked carafa in it though. I would bet if you used regular carafa you'd end up with a bitter element in the flavor.
Here's the website. Trust me, this one is GREAT!
Post Number: 830
Posted From: 18.104.22.168
|Posted on Tuesday, November 29, 2005 - 12:51 pm: ||
My Orval clone:
for 10 gallons:
Grain & Sugar
15.5 lbs Pale malt
2.5 lbs Caravienne
Infusion mash at 152 deg F for 1 hour
2 lb white beet sugar added to boil
4 oz Hallertau leaf hops (4.8 percent alpha) boiled 75 minutes
1 oz Styrian Goldings leaf hops (4 perecent alpha) boiled 30 minutes
1 oz Styrian Goldings leaf hops (4 perecent alpha) boiled 15 minutes
1 oz Styrian Goldings leaf hops (4 perecent alpha) boiled 5 minutes
dry hop in secondary with Styrian Golding pellets (1.5 ounces per five gallons)
White Labs 510 Bastogne (primary for 3 weeks)
Wyeast Brettanomyces in secondary for 6 weeks.
Primary done at about 64 Deg F
secondary done at about 60 Deg F
Bottled with 3/4 cup beet sugar per each 5 gallons
Bitterness estimate 38 IBU's
This beer took a 2nd at the Indiana State Fair this year in a mixed classs of Belgian ales.
After almost 2 years in the bottle, it is getting a little fizzy, from the Brett that just keeps on working. I refrigerate the beer for quite some time before opening. The folks at Orval recommend keeping the beer at about 59 deg F for secondary and after bottling.
It's not exactly Orval, but it does taste good!
Post Number: 220
Posted From: 22.214.171.124
|Posted on Tuesday, November 29, 2005 - 05:07 pm: ||
I brewed a good, simple recipe for a dubbel recently that turned out fantastic. I think Chumley and Vance Barnes brewed this one about the same time too, so they may chime in with results. 1.068 OG, 7.6%abv. I did mine with WLP530 which I'd never tried before, but definitely love the results. The full recipe can be found here as "Abbey Dubbel" from Thomme Arthur:
I think the recipe has changed a smidge from what they had listed when I brewed mine, but still in the same ballpark.
Post Number: 1712
Posted From: 126.96.36.199
|Posted on Tuesday, November 29, 2005 - 05:30 pm: ||
IMO the key to great belgians is sugar and yeast choice. My typical belgian is typically in the 1.070 range. 10% sugar, ordinary base malt, some aromatic, a bit of crystal for color and a little complexity. Maybe a bit of oats or wheat in there. Continental hops for a bit of flavor and the bitterness on the low end. Fuggles are a decent choice for this, IMO. I use a culture of chimay yeast I harvested several years ago, but any belgian trappist yeast will do nicely. It can take a month or so to ferment out.