Monk

Recipes 

So after 16 days of constant bubbling in the primary, I racked my Belgian to a five gal carboy. It's still fermenting, and shot some foam into the airlock, so I had to add a blowoff tube. This is some dedicated yeast: 1.070 - 1.012 in 16 days, and it's still working hard. I think I'll leave it in the secondary for a month. What do you guys think?

Dude

Recipes 

Have you posted the recipe anywhere? i'd be curious to see it. I'm in the plannign stages of doign something Belgian, and "summery". Craving it.

I really like the recipe in teh latest BYO...I might try that.

I'd still be interested in seeing your recipe though.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

sonvolt

Recipes 

That seems like a long time, IMO. I just did two 1.070 brews in the last couple of weeks. I racked the first one, a really big APA, to secondary last night . . . it went from 1.070 to 1.010 in 9 days. I put an 1.071 ESB in primary on Saturday with two packages of Coopers Ale Yeast (no starter). Fermented like mad . . . no bubbles this morning, so I am assuming that the gravity is 1.010 or thereabouts . . . haven't given it a hydro test yet, though.

I would also like to see that recipe.

Baron von BeeGee

Recipes 

And the mash schedule?!

Monk

Recipes 

My recipe is somewhat experimental. My buddy from the brew shop and I wanted to see what a couple of changed variables would do to a more traditional Belgian Blonde.

Here's my recipe:

7.4 lbs. Pale Malt extract
1 lb. clear candi sugar (just beet sugar)
1 cup white cane sugar
1 oz. Styrian Golding (60 min boil)
.5 oz. Styrian G (20 min)
.5 oz. Styrian G (5 min)

Abbey Yeast (white labs 530)

The wort cooking schedule is just like a basic extract recipe, except you add 6 lbs. of pale malt extract at the 30 min mark, to avoid over-carmelization and the darker hue that comes from it. when the boil returns, you make the flavor hop addition.

Monk

Recipes 

For a more traditional recipe, I'd use extra light extract instead of pale, and I'd use about 8 lbs.

The late edition of malt is really helpful, though, when it comes to SRM. I just racked this the other day and it is extremely light in color.

As for the yeast, I think the white labs "belgian Golden" is the more authentic. It's "WL570". The Abbey yeast, fermented at about 68-70 degrees, has produced a lot of very stinky CO2--muy sulfurous. But after 2 weeks, the sulfurly smell is almost gone and a nice fruity, sweet aroma has replaced it.