BeerShirtz

Recipes 

I'm looking to brew a strong, falvorful, relatively simple belgian. I've searched tons of recipes on here and kinda merged them all. Here's what I'm thinking, please let me know what you guys think...

5 gallon batch, 2.5 gallon boil

Grain:
8 oz Caravienne steep at 160 for 20 mins

Malt:
7 lbs. pilsen light/pale DME
1 lb. Munich or Special B Malt
2 pounds of table or candi sugar

Hops (in order of preference, based on availability):
2 oz Hallertau/Tettnang/Styrian/Kent (60 min.)
1 oz Saaz/Tettnang/Styrian/Kent (20 min.)
1 oz Saaz/Tettnang/Kent (5 min.)

1 tsp Irish moss at 5 min.

Yeast:
While Labs 500 or Wyeast 1214

Evan!

Recipes 

No need for munich or special B. Otherwise, looks fine to me.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

BeerShirtz

Recipes 

In that case should I up the Light to 8lbs?

Bob

Recipes 

Yes. Go with the palest DME you can get. Keep the sugar where it is.

Cheers!

Bob

__________________
http://www.reconstructinghistory.com

Brew-boy

Recipes 

Drop the 1 lb. Munich or Special B Malt and add .25lb of Aromatic and you will be good.

__________________
Next:American Brown Ale.
Primary:
On Tap: Dusseldorf Alt, Cream Ale, Belgian Pale Ale.
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

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BeerShirtz

Recipes 

Thanks everyone. After a trip to my local, here's what I came up with. Can't wait for this one!

BULLETPROOF MONK (working title)
5 gallon batch, 2.5 gallon boil

Grain:
1 lb. Caravienne (at 160 for 20 mins)

Malt:
7 lbs. pilsen light/pale DME
2 lbs. mixed candi sugar

Hops:
2 oz Hallertau (60 min.)
1 oz Kent Goldings (20 min.)
1 oz Saaz (5 min.)

1 tsp Irish moss (5 min)

Yeast:
While Labs 500

BeerShirtz

Recipes 

I screwed up (too many Mad Elves) and threw the Goldings in at 40 minuets instead of 20. Besides being a little hoppier, maybe more biiter, can I expect any other change as a result of my screw up? Any ideas?

Saccharomyces

Recipes 

With this big of a beer I don't think you will be able to tell much of a difference. No doubt it'll be good... when it comes to the big Belgians, simpler is better...

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BeerShirtz

Recipes 

Thanks for the vote of confidence. Now I'm just waiting for the yeast to start kickin'

BeerShirtz

Recipes 

Just popped open this Tripel, and besides being a bit dark in color (couldn't get clear candi), all seems right with look, smell and initial taste. However, 4 of us sampling all complained a bit about a throat irritation that sort of felt like a mild swelling or something.

I can't say I've ever encountered this with any other beer, so I was wondering it it was some type of common "side-effect" caused by something I did wrong or maybe just a strange trait of some ingredient used.

It wasn't bad enough to make us quit drinking and we didn't drink it all night to know if it was a continual thing, but it did make me think that soemhow this batch (or perhaps just bottle) did get contaminated.

Any thoughts from you more experienced brewers?