Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through November 29, 2005 * Planning an my first belgian AG... < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Kris Featheringham
Member
Username: Kfeather

Post Number: 241
Registered: 06-2003
Posted From: 63.64.108.5
Posted on Monday, November 28, 2005 - 06:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.

Cheers,
Kris
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4013
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Monday, November 28, 2005 - 08:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Chris Vejnovich
Intermediate Member
Username: Cjv85vmax

Post Number: 335
Registered: 06-2003
Posted From: 198.203.245.8
Posted on Monday, November 28, 2005 - 09:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Kris,

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
3% Oats

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.
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1074
Registered: 01-2004
Posted From: 68.225.248.227
Posted on Tuesday, November 29, 2005 - 04:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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!

http://www.geocities.com/iluvhops/brouwsel/rochefort8.html
 

Paul Edwards
Advanced Member
Username: Pedwards

Post Number: 830
Registered: 03-2003
Posted From: 70.236.26.26
Posted on Tuesday, November 29, 2005 - 12:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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

Hops :

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)

Yeast:

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

OG 1.058

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!
 

Pete Mazurowski
Member
Username: Pete_maz

Post Number: 220
Registered: 07-2003
Posted From: 12.173.222.115
Posted on Tuesday, November 29, 2005 - 05:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:

http://www.whitelabs.com/recipe.asp?Category=3

I think the recipe has changed a smidge from what they had listed when I brewed mine, but still in the same ballpark.
 

Brandon Dachel
Senior Member
Username: Brandon

Post Number: 1712
Registered: 03-2002
Posted From: 12.161.154.108
Posted on Tuesday, November 29, 2005 - 05:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.