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Old 02-09-2008, 06:04 PM   #1
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Default Kasteel Belgian Tripel Clone?

Does anyone have a recipe for this? I tried it last night and was amazed by the flavor, aroma, all around awesome beer. And its 11% By buddy's SWMBO ordered two or three and was on her ass in no time. But all she could do was slur about good the beer was. I'm going to try and brew this so if anyone has any ideas, pointers, or suggestions, they would be greatly appreciated.

Thanks,
Mike

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Old 02-10-2008, 03:08 AM   #2
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Default Kasteel Bier

I saw a recipe in _Beer Captured_ for that beer, and I thought it sounded very tasty. However, I didn't see a lot of real reviews or comments on the internet. As I recall, the only spice called for was orange peel but there were many kinds of malt and hops.

If it's ok to post recipes out of books, I can see if I can get that book back. Otherwise, check here:

http://www.amazon.com/Beer-Captured-.../dp/0970344252

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Old 02-10-2008, 05:16 AM   #3
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That would great if you could get that recipe. If not, is that book good? would it be worth getting. I could use some good recipes.

Thanks for the reply,

Mike

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Old 02-10-2008, 09:38 PM   #4
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Opinions of it vary. I'm happy with it; we've made a couple good beers out of it. However, they may require some tweaking to suit your brewing style. They call for small-volume boils and early DME addition (which will promote scorching/caramelizing of the wort and raise your hop requirements).

If you're an AG brewer, it isn't that great because they give conversions for AG but there really isn't a mashing schedule provided. Still, it's good for ideas if nothing else and the recipes are at least complete, which is something I can't say for other brewing books.

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Old 02-11-2008, 04:07 AM   #5
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Default Kasteel Recipe

Here's the extra brief version of the Kasteel bier recipe from Beer Captured.

heat 1 gallon of water @ 155 F
Add:
4 oz Munich
4 oz biscuit
2 oz aromatic

Steep for 30 minutes @ 150 F. Rinse with 1/2 gallon @ 150 F.

Bring to a boil then add:
9.5 lb extra light DME
2 lb clear candi sugar
8 oz invert sugar (lyle's golden syrup)
2 oz styrian goldings @ 4.5% (9 HBU)

Add water to make up 4 gallons. Boil for 45 minutes, then add:

1/2 oz styran goldings (flavor)
1/4 oz bitter orange peel
1 tsp Irish moss

Boil for 13 minutes, then add:
1/2 oz Saaz (aroma)
1/2 oz bitter orange peel

Boil 2 minutes, chill under 70 F, strain, and fill to make 5 1/8 gallons. OG = 1.102 - 1.103.

Recommended yeast is Wyeast 1214 Belgian abbey or Wyeast 1388 Belgian strong. Both should ferment at 70 - 72 F.

Primary for 7 days (or when done), then rack to secondary. Hit it with another dose of yeast 3 days before bottling.

Bottle when fermentation is done, FG is achieved (1.016-1.017), and beer has cleared (8 weeks or so). Prime with 1/2 cup corn sugar and 1/3 cup clear candi in 2 cups water. Let prime @ 70 F for 6 weeks, then store in cellar.

---
I stand by this book totally being worth the purchase. If nothing else it provides some good suggestions for a beer shopping list. We have made four excellent beers out of here (Fat Tire, Chimay Grande Reserve, Hacker-Pschorr Dunkel Weiss, and Shakemantle Ginger).

But, I mentioned that the recipes are not always perfectly clear. For this recipe, I noticed something odd. When you get your 1.5 gallons up to a boil, you add all the fermentables (and hops). When you add water (1+ gallons, I'm guessing) you will cool it off a lot. Should you continue to account time for the hops? I'd say no...but I'd just wait for the boil to re-start, then dump in the Styrians.

You could also re-adjust the recipe for a late DME addition and probably cut the hops in half. Plus, boiling a heavy wort like this will probably caramelize it somewhat...the flavor may be nice (although you could fix that with different specialty grains instead), but the beer will darken up. This is something that a little quality time with BeerSmith will fix right up.

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Old 02-11-2008, 04:57 PM   #6
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I picked up the Beer Captured book, the last time I was getting supplies. I think it's a great addition to my collection. There are definitely many brews in there that I will be making. Time, and money, are the only problems now.

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Old 02-11-2008, 11:34 PM   #7
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Thanks scotty,
I'm an AG brewer now, and I wanted to brew his one all grain also. To keep the color right and it might taste better? Anyways, I appreciate the recipe, I'll take it to the LHBS and see if they can convert it to AG for me.

I brewed that HP dunkelweiss and am only half proud of the result. Then again, I've never had a Dunkelweiss before so I may not like them. Who knows.

Thanks for the help man,

Mike

oh yeah,
I'm drinking a Chimay Grand reserve right now. I'm sure yours tastes better. Its not bad at all but I like the Kasteel and Delerium beers better. And whoever makes Merry Monks, Weyerbacher I think, I love that beer.

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Old 02-12-2008, 02:52 AM   #8
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Default Notes for AG

Sorry; I haven't done AG yet so I sort of forgot it.

To do this AG:
Mash 15.75 lb belgian 2-row pilsner malt and the specialty grain at 149 F for 90 minutes. Add 7.3 HBU (19% less) of bittering hops for 90 minutes of the boil. Add everything else as indicated by the extract recipe.

If you can't handle a 16-lb mash, swap 3 lb of light DME for 5 lb of the pilsner malt.

---
The AG methods in the book are not detailed. The part about infusion mashing in the introduction says to mash (no volumes described) and sparge with 168 F water. Use your vast skills as an AG brewer here, I guess.

I would *definitely* run this recipe through a program given the vagueness of the instructions for AG.

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Old 02-12-2008, 02:58 AM   #9
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I remember having the HP dunkel weiss on tap at the Essen Haus in Madison...ah, my favorite beer joint in the world...

Anyway, our clone came out a little maltier and sweeter than the real deal (I found a bottle a week or so ago). While the homebrew had a little banana and clove like you'd expect, it wasn't overpowering--even my BMC-drinking friends liked it. I'd say it was one of the finest beers, commercial or otherwise, I've had.

The Chimay Blue recipe was a little different than the commercial; I don't remember exactly how it was different, but it was delicious. We'll be making that one again for a different friend..this one will hopefully be smarter than to sit down for "just one beer"--when you put 9% ABV beer in a 1-L bottle, one is *plenty*.

I had a Delerium Tremens once and wasn't overly impressed. I've had many different Belgians since then, so I may be able to appreciate it better now.

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Originally Posted by Schwind
Thanks scotty,

I brewed that HP dunkelweiss and am only half proud of the result. Then again, I've never had a Dunkelweiss before so I may not like them. Who knows.

Thanks for the help man,

Mike

oh yeah,
I'm drinking a Chimay Grand reserve right now. I'm sure yours tastes better. Its not bad at all but I like the Kasteel and Delerium beers better. And whoever makes Merry Monks, Weyerbacher I think, I love that beer.
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Old 02-13-2008, 02:23 AM   #10
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Already worked it through beersmith. Gonna give it a go on friday.

Thanks a lot for all the help.

My HP dunkel was maltier than I expected but a bit to sour for me. it was my first partial mash and I wasn't real sure what I was doing yet.

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