New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Belgian strong water profile help




Reply
 
LinkBack Thread Tools Display Modes
Old 07-23-2011, 12:58 AM   #1
MG1602
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Richardson, Tx
Posts: 173
Default Belgian strong water profile help

Below is a recipe for my next beer. For you brew water fanatics, what profile would you recommend?



15.5 lb Belgian Pilsner malt

8 oz Cara-munich malt

4 oz Aromatic malt

4 oz Biscuit malt

2 oz Chocolate malt

2 oz Gambrinus honey malt

8 oz amber candi sugar

4 oz clear candi sugar



1 oz Challenger @ 5.8%AA pellet (60 min)

.5 oz Styrian Goldings @ 5%AA plug (60 min)

.5 oz Styrian Goldings @ 5%AA plug (15 min)

.5 oz Styrian Goldings @ 5%AA plug (5 min)



1 tsp Irish moss (15 min)

1/8 tsp cinnamon (at bottling)



Wyeast 1388 Belgian Strong Ale yeast (primary)

White Labs WLP530 Belgian Abbey Ale yeast (bottle conditioning)



__________________
MG1602 is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2011, 02:38 AM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

Belgian water ranges from soft to pretty hard. I would get the Ca where it needs to be, and keep the sulfates low.

If you have both yeasts now, I'd pitch both in primary. Belgian yeasts make some nice flavors together.



__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2011, 04:37 AM   #3
MG1602
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Richardson, Tx
Posts: 173
Default

Thanks Nateo.

I really like that idea with the yeast. It should create some crazy nice flavors that will go nicely with my malt profile. Where do you think the Ca needs to be? I was thinking about 75mg/L just to stick right in the middle of the range.

__________________
MG1602 is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2011, 12:11 PM   #4
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

75 would be fine. You could get away with as little as 50, but I wouldn't go under that. My Belgian beers have turned out much better with just a little CaCl than trying to replicate any specific Belgian water.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo 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
using RO water + all grain = some kind of water profile? dismal All Grain & Partial Mash Brewing 22 03-01-2011 03:46 PM
Making the correct water profile for a Belgian style brew diverpat All Grain & Partial Mash Brewing 5 01-11-2011 07:42 PM
My first strong belgian ale permo All Grain & Partial Mash Brewing 42 03-16-2010 04:21 AM
Help with my first Belgian Strong Ale (AG) Recusit8m All Grain & Partial Mash Brewing 15 01-01-2010 04:24 PM
Belgian Strong for 2nd AG? Fenster All Grain & Partial Mash Brewing 7 01-25-2008 02:37 PM