My First Foray into Belgian Strongs

**BierMuncher** · 02-18-2009, 09:53 PM

Every time I crack a bottle of Chimay Red or even an Ommegang Abbey I ask myself "why am I not brewing this?".

I can't wait any longer. I know it will be prime about the time of summer, but I don't care. I gotta get me some of that sweet, fruity Belgian going or I'm going to go broke next winter.

Pretty standard recipe but I'm open to thoughts.

Dubbel-Yer Pleasure

Batch Size: 5.75 gal
Boil Size: 7.81 gal
Estimated OG: 1.073 SG
Estimated Color: 14.1 SRM

Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 70 Minutes

10.50 lb Golden Promise (2.0 SRM)
1.00 lb Munich Malt (9.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 lb Biscuit Malt (23.0 SRM) Removed
0.50 lb Caramunich 60 (60.0 SRM)
0.50 lb Special B Malt (180.0 SRM)
0.50 lb Aromatic Malt (26.0 SRM)

1.50 oz Tettnang [4.50%] (70 min)
0.50 oz Tettnang [4.50%] (15 min)

1.00 lb Candi Sugar, Clear (0.5 SRM)
5.0 Oz Cane Sugar

1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

flyangler18 · 02-18-2009, 10:12 PM

Ditch the clear candi sugar and use the D Candi Syrup, or you can invert the sugar yourself. Corn syrup + DAP + heat and you can make candi syrup for a couple dollars.

As far as your grainbill, I think you're on the right track, sorta. Special B and Aromatic are just awesome in a Dubbel, but I don't see need for the Vienna and Biscuit. Pils should be the base malt.

Parker36 · 02-18-2009, 10:17 PM

I think the hopping is too low, I like for there to be more balance to the sweetness, but I know some people disagree. Also look into Styrian Goldings. Awesome hops for Belgians.

**DeathBrewer** · 02-18-2009, 10:24 PM

Base malt should definitely be pilsner.

Mash low (148°F) to make it highly fermentable.

Cut down on the Vienna and Munich. Between that and aromatic, it will be too malty.

Hop additions look fine to me, but I will second the Styrian Goldings. I used them in several belgians last year and it's a perfect hop IMO.

I prefer the WLP550 for a very clean ale that still has the belgian characteristics. Most others prefer something fruitier.

One thing to do is to step up the strong ales. Let it ferment clean as an all-grain at about 65°F for a couple of days, and then let it rise up near 70°F and add your sugar. Fermentation will be faster and cleaner.

Parker36 · 02-18-2009, 10:27 PM

Ooooo I forgot about temp - the most important thing when dealign with Belgians after the yeast (I like your choice, byt the way, the classic CHimay strain, can't go wrong). I would pitch at 68 and let it get up into the high 70s or low 80s if you like that fruity taste.

+1 on mashing low, but I wouldn't worry with stepping up. It really isn't that huge of a beer and the yeast are built to handle it without stepping up

**BierMuncher** · 02-18-2009, 10:41 PM

Good stuff.

No Pils on hand but I just picked up a sack of Golden Promise.

I'd planned on inverting myself so I'll just cook it a bit longer.

The IBU's are right at the top range (23.4 vs 25).

I've seen a lot of recipes with Victory (which I don't have), but Biscuit is a decent sub.

No Stryian in stock, but going with a suitable noble hop instead.

Munich and Vienna...hmmm...I do love those grains and they're not unheard of...but maybe I'll switch out for some Caramunich. I want that dried fruit flavor.

Oh...and I plan on bottle conditioning this batch.

z987k · 02-18-2009, 10:45 PM

Quote:

Originally Posted by flyangler18

Ditch the clear candi sugar and use the D Candi Syrup, or you can invert the sugar yourself. Corn syrup + DAP + heat and you can make candi syrup for a couple dollars.

As far as your grainbill, I think you're on the right track, sorta. Special B and Aromatic are just awesome in a Dubbel, but I don't see need for the Vienna and Biscuit. Pils should be the base malt.

I don't think corn syrup would work. Candy Sugar is made by inverting sucrose (a glucose+fructose molecule) corn syrup is almost entirely glucose.

**BierMuncher** · 02-18-2009, 10:47 PM

Quote:

Originally Posted by z987k

I don't think corn syrup would work. Candy Sugar is made by inverting sucrose (a glucose+fructose molecule) corn syrup is almost entirely glucose.

I'm going with cane sugar and some lemon juice.

**DeathBrewer** · 02-18-2009, 11:33 PM

Quote:

Originally Posted by z987k

I don't think corn syrup would work. Candy Sugar is made by inverting sucrose (a glucose+fructose molecule) corn syrup is almost entirely glucose.

I'm sure he was talking about these guys:

inverting sugar yourself will give you the cleanest flavor. And really, it's not about adding flavor...it's about lightening the brew.

Cane sugar will work fine. What is the lemon juice for? Haven't heard of that...

z987k · 02-18-2009, 11:39 PM

No he mentioned making candy syrup from corn syrup, which I don't believe works at all. Not some bought product.

The lemon juice is the acid to help with the inversion. Some people also use cream of tartar.