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Thread: Belgian & French Ale

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    Belgian Ales

    BJCP Style Guidelines

    16a: Witbier
    16b: Belgian Pale Ale
    16c: Saison
    16d: Biere De Garde
    16e: Belgian Specialty Ale

    http://www.bjcp.org/styles04/Category16.html

    18a: Belgian Blonde Ale
    18b: Belgian Dubbel
    18c: Belgian Tripel
    18d: Belgian Golden Strong Ale
    18e: Belgian Dark Strong Ale

    http://www.bjcp.org/styles04/Category18.html

    I added onto this style. most of the category 16 beers can run into 8% ABV, so I added them all together. -danno
    Last edited by danno; 05-05-2005 at 07:45 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
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    May 2003
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    The Devil May Care Belgian Strong Ale

    Recipe Specifics
    ----------------
    Anticipated OG: 1.090 Plato: 21.56
    Anticipated IBU: 27.7
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes


    Grain/Extract/Sugar
    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    76.9 12.50 lbs. Pilsener Belgium 1.037 2
    7.7 1.25 lbs. CaraVienne Malt Belgium 1.034 22
    15.4 2.50 lbs. Wheat Malt America 1.038 2

    Hops
    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.25 oz. Styrian Goldings Whole 5.25 24.5 60 min.
    1.25 oz. Czech Saaz Whole 3.50 3.3 10 min.

    Yeast
    -----
    WYeast 3522 Belgian Ardennes


    Mash Schedule
    -------------
    Mash Type: Single Step
    60 minutes @ 152 F

    This makes a deceptively dry flavorful Belgian that will knock your *** in the dirt.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  3. #3
    Join Date
    Feb 2003
    Posts
    1,657
    5 gallon Extract version of a belgian Golden. This one comes out similar to Chimay Grand Cru.

    1 lb Bamberg Munich Malt 6L
    lb Belgium Aromatic 20L
    1 Lb Bamberg Wheat 2L

    7 pounds British Light Dry Malt
    1 lb Belgian Candi Sugar

    boil
    1 oz fuggle
    1oz hallertauer

    last 15 minutes of boil
    1 oz hallertauer

    White Labs platinum Series Belgian Golden Ale Yeast

    this yeast is a seasonal so get it when you can.
    The more you disapprove the more fun it is for me.

  4. #4
    Join Date
    Nov 2004
    Posts
    32
    This simple Belgian-style Trappist turned out beautifully for me.

    3 lbs. Gold DME
    2 lbs. NE Wildflower honey

    1.5 oz Cascade (60 min boil)
    .5 oz Cascade (last 15 min of boil)

    White Labs Liquid = WLP500 Trappist Ale

    Primary = 1 week @ 65-70 degrees
    Secondary = 2 weeks @ 65-70 degrees

    OG = 1.048
    FG = 1.007

  5. #5
    Join Date
    May 2003
    Posts
    570
    here's the one I made last Sunday, adapted from ZYMURGY's Ommegang clone this month's issue:

    9 lbs Pilsener malt (Belgian, but LHBS was out, so I used Moravian)
    1.5 lbs light munich
    1 lb biscuit
    1 lb aromatic
    .75 lbs Caramunich ( they said 1 lb)
    .125 lbs Special B (they said 1 lb)
    1 ounce roasted barley (think they said more, like 2 or 4)
    1 lb corn sugar (they said candi sugar but I prefer the more neutral corn sugar)

    2oz EKG (Styrian Goldings are called for but LHBS didn't have), 60 minutes (4.1 AA as it happened)
    1 oz Saaz, 10 minutes (3.8 AA)

    1 tbs Irish moss, 15 minutes

    WLP 530, Abbey Ale yeast

    Anticipated OG, 1.070 (mine was 1.067)
    Anticipated FG, 1.018 (think mine might be a little lower since I reduced the non-fermentables a bit)

    Those ZYMURGY dudes know a lot more than I do but Beertools told me that was gonna be one dark mother as originally written....mine comes out at 15.79 SRM per beertools and even that is a little dark for style per beertools.

    I know this may not be style-appropriate but I did do a protein rest at 128 (15 minutes), because I was using an under-modified pilsener malt. The hydrometer sample sat for awhile before i drank it, allowing the cold break to fall to the bottom of the tube---and this wort was clear as glass. Mahogany-colored glass, that is.

  6. #6
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    Apr 2003
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    10,538
    DB, are you just brewing for yourself still, or did you latch on permanently with a brewhouse? I remember you had won a contest once upon a time....
    So many beers, so little time off...

    www.michaelolsononline.com - Drop in and say hi! WAY better than the old one.

  7. #7
    Join Date
    May 2003
    Posts
    570
    Just brewing for myself, but keepin' the dream alive! Someday, man. My research tells me, however, that the only way to make a living wage is to own the damn thing. I figure I'm about a million short.

    That contest prize was to do just one batch--the brewer told me it sold out pretty quick though.

  8. #8
    Join Date
    Oct 2003
    Posts
    578

    Louisiana Farmhouse Ale

    After an afternoon of surfing the net and finding and interesting clone for a "Flying Fish - Farmhouse Summer Ale" (which I've never had), I decided to give it a shot with some modifications:

    3# Xtra light DME
    3# Weizen DME
    0.25# Wyermann Carafoam
    0.25# Pale ale malt
    0.25oz Horizon 12.6AA @60
    0.25oz Fuggles 5.2AA @60
    0.5oz Fuggles 5.2AA @30
    0.25oz Fuggles 5.2AA @2
    yeast: Safbrew S-33

    Three days before brew day I made a "sour mash" with 16oz of 150F water and the pale malt. I put this in a small igloo water cooler, covered it, and let it sit out. Come brew day, I steeped all of this and the carafoam in 3 gals water @ apprx 152F for 45 min. I then followed with the boil/DME/hops. Topped off to 5 gals. I fermented a little higher than usually do, @ 80-82F. This was my first time using S-33 and I wanted to be sure to get some more fruitiness at the higher temps. 1 week primary, 3 weeks secondary, bottled, and currently drinking.

    Nose is of good fruitiness and especially banana. Taste is banana and fruit sweetness, very slight maltiness. Very smooth, low bitterness, easy drinking. Thirstquenching. I was expecting more "funkiness" from the sour mash, maybe next time I let more malt sit out and funktify. Overall, great summer thirstquencher.

  9. #9
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    Nov 2004
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    1,134
    How did the sour mash smell before you mashed the carafoam and what is the head like?

  10. #10
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    Oct 2005
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    456
    I am looking for a good all-grain wit recipe. Any favorites you can suggest?

  11. #11
    Join Date
    Jan 2007
    Posts
    141
    I'm looking for a recipe close to Stella Artois, i've got a friend who's really big on it and they want me to try and make a batch for them.
    ----------------------------------------------
    Primary #1: (Comming Soon) Irish Stout (LHBS Kit)
    Primary #2:

    Secondary #1: Real Peculiar Ale
    Secondary #2: Whiskey Smoked German Lager (experimental)
    Secondary #3: Serrano Pepper Lager (experimental)


    keg #1: Dunkelweizen
    keg #2: ---TBA---
    keg #3: ---TBA---
    Bottled: Extra dark Yakima hop slam (beer for cooking)

  12. #12
    Join Date
    Dec 2004
    Posts
    7,349
    Originally posted by BathroomBrew
    I'm looking for a recipe close to Stella Artois, i've got a friend who's really big on it and they want me to try and make a batch for them.

    This is from Papasian's Joy of Homebrewing. The recipe is called HeinieStella - obviously a mix of Heinekin and Stela Artois. I plan on brewing an AG version soon. It should be similar, but better as it's all malt.

    6.6 lbs (2 cans) of the lightest unhopped extract you can find
    1.5 oz Perle hops - 60 min
    .5 oz Liberty hops - 2 mins


    Use a lager yeast if you can get your temperature cold or use a clean ale yeast. However, the cleanest ale yeasts don't flocculate well, so you may want to use some gelatin or isinglass to get it to drop bright.
    My posts are definitive. Reality is frequently inaccurate.

  13. #13
    Join Date
    Mar 2003
    Posts
    3,282
    Originally posted by Chubber
    I am looking for a good all-grain wit recipe. Any favorites you can suggest?
    I've brewed this several times, it's very nice... I'm going todo it again as soon as it warms up a bit... (you know, maybe March or so...)

    White Pepper Wit

    A ProMash Recipe Report

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

    Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
    Total Grain (Lbs): 18.00
    Anticipated OG: 1.051 Plato: 12.52
    Anticipated SRM: 3.6
    Anticipated IBU: 18.2
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes

    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 10.00 Percent Per Hour
    Pre-Boil Wort Size: 11.11 Gal
    Pre-Boil Gravity: 1.045 SG 11.31 Plato


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    22.2 4.00 lbs. White Wheat Belgium 1.040 3
    22.2 4.00 lbs. Wheat Malt Belgium 1.038 2
    44.4 8.00 lbs. Pilsener Belgium 1.037 2
    11.1 2.00 lbs. Flaked Oats America 1.033 2

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    2.00 oz. Czech Saaz Whole 3.50 15.6 60 min.
    2.00 oz. Czech Saaz Whole 3.50 2.6 1 min.


    Extras

    Amount Name Type Time
    --------------------------------------------------------------------------
    1.50 Tsp White Pepper Spice 10 Min.(boil)
    1.00 Oz Corriander Seed Spice 10 Min.(boil)
    2.00 Oz Sweet Orange Peel Spice 10 Min.(boil)


    Yeast
    -----

    WYeast 3944 Belgian White Beer


    mash at 150 for 60 minutes, then a 168 mast out for 10 minutes.
    keep on truckin'...

  14. #14
    Join Date
    Jan 2007
    Posts
    141
    Originally posted by HogieWan
    This is from Papasian's Joy of Homebrewing. The recipe is called HeinieStella - obviously a mix of Heinekin and Stela Artois. I plan on brewing an AG version soon. It should be similar, but better as it's all malt.

    6.6 lbs (2 cans) of the lightest unhopped extract you can find
    1.5 oz Perle hops - 60 min
    .5 oz Liberty hops - 2 mins


    Use a lager yeast if you can get your temperature cold or use a clean ale yeast. However, the cleanest ale yeasts don't flocculate well, so you may want to use some gelatin or isinglass to get it to drop bright.
    What about Starting Grav. and Final Gravity?
    or is that determined by the type of yeast i use?
    ----------------------------------------------
    Primary #1: (Comming Soon) Irish Stout (LHBS Kit)
    Primary #2:

    Secondary #1: Real Peculiar Ale
    Secondary #2: Whiskey Smoked German Lager (experimental)
    Secondary #3: Serrano Pepper Lager (experimental)


    keg #1: Dunkelweizen
    keg #2: ---TBA---
    keg #3: ---TBA---
    Bottled: Extra dark Yakima hop slam (beer for cooking)

  15. #15
    Join Date
    Dec 2004
    Posts
    7,349
    Originally posted by BathroomBrew
    What about Starting Grav. and Final Gravity?
    or is that determined by the type of yeast i use?
    the recipe says OG 1.046-8 and FG 1.012-4

    I just realized that this is in the Belgian and French Ale forum and should be moved. Stella may be produced in Belgium, but is nowhere close to being a belgian ale - or even ale for that matter.
    My posts are definitive. Reality is frequently inaccurate.

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