New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian something or another




Reply
 
LinkBack Thread Tools Display Modes
Old 04-23-2012, 06:13 AM   #1
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 817
Liked 64 Times on 56 Posts
Likes Given: 429

Default Belgian something or another

Well, I've been messing around with this recipe. Here's where I'm at right now. I'm pretty sure I'm making this more complicated than it needs to be. Also, this has basically turned into more of a BIAB, instead of a the typical extract w/ specialty grains type that I've brewed so far. Based on what I've read about the Wyeast Belgian Ardennes yeast, it might attenuate down a bit further than what Hopville calculated. So, if might be well above 9% by the time it's done.

One thing I'm wondering about this recipe is whether I should do a 'bulk aging' or just age it in the bottles for a good long while. I'm looking to possibly do this brew in early August and aim to have it ready to drink by Christmas time. Is that enough time for a beer this big to be ready?


% LB OZ MALT OR FERMENTABLE PPG °L
44% 6 0 Northern Brewer Amber Malt Syrup 36 10 ~
15% 2 0 Belgian Pale 37 3 ~
11% 1 8 Belgian CaraVienne 34 21 ~
11% 1 8 Belgian CaraMunich 33 47 ~
7% 1 0 Belgian Candi Syrup A 36 45 ~
7% 1 0 Corn Sugar (Dextrose) 46 0 ~
4% 0 8 Belgian Special B 30 170 ~

Batch size: 5.0 gallons

Original Gravity
1.088 / 21.1° Plato
(1.079 to 1.092)

Final Gravity
1.023 / 5.8° Plato
(1.020 to 1.025)

Color
25° SRM / 49° EBC
(Brown to Dark Brown)

Mash Efficiency
75%

Hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Sterling pellet 6.3
boil 45 mins 0.5 Sterling leaf 6.3
boil 30 mins 0.5 Mt. Rainier pellet 6.8
boil 20 mins 0.5 Mt. Hood pellet 6.0
boil 15 mins 0.5 Mt. Rainier pellet 6.8
boil 10 mins 0.5 Sterling pellet 6.3
boil 5 mins 0.5 Mt. Hood pellet 6.0
dry hop 7 days 1.0 Citra pellet 11.0

Boil: 3.5 avg gallons for 60 minutes

Bitterness - 32.2 IBU / 9 HBU

Wyeast Belgian Ardennes (3522)

Alcohol 8.7% ABV / 7% ABW
Calories 291 per 12 oz.



__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Norther Brewer's Oud Bruin de Table / nada
Bottled - Guajillo Ancho Amber Ale; NB's Phat Tyre; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 08:42 AM   #2
Guden
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Arlington, VA
Posts: 162
Liked 3 Times on 2 Posts
Likes Given: 1

Default

Mostly looks pretty good. One thing I would change is to limit the types of hops by cutting the citra dry hops as these are fairly different from the boil hops and you already have three types going on. That's also a whole lot of caramel malt, I would cut out a pound of both the caravienne and caramunich.



__________________
Guden is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 09:27 AM   #3
meadowstream
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, Massachusetts
Posts: 232
Liked 7 Times on 6 Posts
Likes Given: 29

Default

+1 on cutting back on cara. Would probably choose to bottle after 3-4 weeks and let sit for 8 weeks.

__________________
meadowstream is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 01:14 PM   #4
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 817
Liked 64 Times on 56 Posts
Likes Given: 429

Default

Yeah, I went a little overboard on the Cara malt. Would it be better to eliminate one of them completely? Or just cut back on both? I'm definitely interested in layering for a more complex flavor profile, but I wasn't completely sure it made sense to go with both of those grains.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Norther Brewer's Oud Bruin de Table / nada
Bottled - Guajillo Ancho Amber Ale; NB's Phat Tyre; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 01:40 PM   #5
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,948
Liked 537 Times on 378 Posts
Likes Given: 415

Default

NB Amber LME contains Pale Malt and C60, so you already have quite a bit of maltiness there. And I'm not sure on the fermentability of that stuff, but I'd guess it finishes higher than you may want. If it were me, I'd use a lighter extract (Pilsner?) and keep ~8oz of the Cara malts - I prefer the complexity of those vs C60.

Good yeast choice. I'd count on it finishing below 1020.

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:08 PM   #6
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 817
Liked 64 Times on 56 Posts
Likes Given: 429

Default

I just checked out this website: http://www.yeastcalc.com/

According to their calculations, I would need to do about a 2.5 Liter starter with an OG of 1.037 to get enough yeast growth for this recipe. I used the option of intermittent shaking, because I don't have a stir plate. Does that seem about right?

That is based on reducing each of the Cara malts to 1 lbs instead of the 1.5 lbs. listed above.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Norther Brewer's Oud Bruin de Table / nada
Bottled - Guajillo Ancho Amber Ale; NB's Phat Tyre; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 02:31 PM   #7
meadowstream
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, Massachusetts
Posts: 232
Liked 7 Times on 6 Posts
Likes Given: 29

Default

Can you just use a smack pack instead of 2.5l starter w/o stir plate? Only 5 gallons...?

__________________
meadowstream is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 02:39 PM   #8
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,948
Liked 537 Times on 378 Posts
Likes Given: 415

Default

Quote:
Originally Posted by meadowstream View Post
Can you just use a smack pack instead of 2.5l starter w/o stir plate? Only 5 gallons...?
Big difference in cell count there...
__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 02:46 PM   #9
dbhokie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Lynchburg, Virginia
Posts: 407
Liked 8 Times on 8 Posts

Default

You could do a 1L starter, cold crash, decant, and step up to a 1.5, and that will give you the pitch rate you need, or a 2

__________________
On Deck
Abbey Ale #2
Rye Imperial Pale Ale
Primary
20 Gallons of Apple Cider
Secondary
Bourbon Vanilla Imperial Porter
Conditioning (Bottle)
---So Sad
dbhokie is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 02:35 AM   #10
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 817
Liked 64 Times on 56 Posts
Likes Given: 429

Default

I've actually never done a starter yet, so I appreciate the suggestion. How long would the 2-step starter take, in comparison to a bigger initial starter?

And yeah, I used the Brew Pal app, and it says the batch should use almost 300 billion cells for optimal pitching. And a smack pack only has 100 billion. So, I'm pretty sure I want to give the starter a try for this batch. I'm moving in the next couple months, so I won't be brewing this until at least the end of July.

One thing I'm wondering about is the aging process. With this being such a big beer, I'm guessing it would be good to age it a bit. Would it be good to do some bulk aging for a while? If so, could I hold off on the dry hopping until it's already aged for a month or so? That way the hop aroma wouldn't diminish as much, right?



__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Norther Brewer's Oud Bruin de Table / nada
Bottled - Guajillo Ancho Amber Ale; NB's Phat Tyre; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
has anybody made the AHS Devil's Brew Belgian Ale or Grand Cru Belgian Ale baddagger Recipes/Ingredients 0 04-12-2012 08:20 PM
using a belgian dark recipe without belgian yeast UnderThePorchBrewing Recipes/Ingredients 2 08-15-2011 11:30 PM
Recommendations for Wyeast 3522 Belgian Ardennes in Belgian Pale Ale? LeeF Recipes/Ingredients 3 03-29-2011 05:06 AM
Applicability of Belgian Candi Syrup to Non-Belgian Brews? Pelikan Recipes/Ingredients 5 06-02-2010 06:31 PM
How does this Belgian Dark Strong (or Belgian Black?) look? syd138 Recipes/Ingredients 24 08-06-2009 06:40 PM



Newest Threads