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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through April 25, 2005 * Belgian recipes please! < Previous Next >

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robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 542
Registered: 02-2003
Posted on Saturday, April 23, 2005 - 01:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Now that we've had a review of the yeasts, how about a bunch of favorite recipes? TIA.
 

David Woods
Advanced Member
Username: Beericon

Post Number: 566
Registered: 02-2003
Posted on Saturday, April 23, 2005 - 02:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I took 2nd place in Belgian Strong Golden Ale at The Best of Brooklyn with this recipe...

12 lbs 2row pale male
2 lbs wheat malt
4 oz Sauer malt (I have high pH water)
1.5 lbs invert sugar

1 oz Styrian Goldings 5.25AA 60 min
.5 oz Saaz 3.5 AA 30 min
.5 oz Saaz 3.5 AA 15 min

WLP530

mash in at 125F for 20 min
ramp up to 148F and hold 1 hour

OG 1.070
FG 1.010

You can use pilsner malt if you want, and add more base malt to make it a triple. Great simple recipe!

David
 

Chumley
Senior Member
Username: Chumley

Post Number: 3076
Registered: 02-2003
Posted on Sunday, April 24, 2005 - 03:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Waco Bob, go to this site, and look at Tomme Arthur's recipe for a dubbel:

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

Someone here pointed me out this link a while ago. Although I haven't brewed it yet (its on the summer brewing schedule), I had this on tap last year while visiting the San Diego area and thought it was about the best dubbel I've ever had.
 

robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 543
Registered: 02-2003
Posted on Sunday, April 24, 2005 - 08:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I always drink my beers 'fresh', within a couple of months. Should a dubbel be aged? I'd better sample a bottle regularly and decided for myself.

Thanks for the response guys.
 

Chumley
Senior Member
Username: Chumley

Post Number: 3083
Registered: 02-2003
Posted on Sunday, April 24, 2005 - 10:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dubbels are pretty tasty when fresh, for a 1.060-1.075 beer. For me, they are what I call a session beer.
 

Joe DiBenedetti
Member
Username: Docwino

Post Number: 150
Registered: 01-2005
Posted on Monday, April 25, 2005 - 06:48 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's a Belgian Triple extract for you.
0.5 lbs. Dingemans Carmel Pils (Steeped)
9.5 lbs. Amber LME
1 lbs. Clear Belgian Candi Sugar
1 oz. Northern Brewer (60 min)
1 oz. Saaz (1 min)
Wyeast #3787 Trappist
This one needs to age and bottle condition for about 3 months, but I found it was well worth the wait.
 

Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink

Post Number: 665
Registered: 03-2003
Posted on Monday, April 25, 2005 - 01:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

http://brewery.org/gambmug/recs/943676332-13243.shtml

I've made this and it is awesome. I've also tasted a version made by a friend and it was equally good - in fact he made it first and gave me the link.

A seriously simple recipe which tastes excellent!