Ostomo517
Well-Known Member
Anyone got any kinda pointers???? I need to brew this!
It's a decent Belgian IPA, I prefer the Raging *****. There's a whole Can You Brew It episode devoted to that beer.
It's the stone IPA recipe with a Belgian yeast strain. There are a bunch of threads debating which one, I believe consensus was it was one of WL strains that they used on another beer. Search and you should be able to find it.
Edit: actually, check out the similar threads at the bottom of this page
Hang on, I gotcha! It's EXACTLY the same grist as Stone IPA, fermented with WLP570.
You can read the whole story right from the horses's mouth (head brewer at stone) right here:
http://blog.stonebrew.com/index.php/cali-belgique-the-untold-story/
Where he says they made the first cali-belgique just to make up some yeast for vertical Epic 08.08.08, which uses WLP570 as you can see here:
http://www.stonebrew.com/epic/Wca256c660276b.htm
The first post also mentions that instead of centennial late hops (in the IPA) cali-belgique uses chinook. I've taken the best clone recipe and made the substitutions for you here:
Single infusion 60 minutes at 153 degrees.
10.5# Pale
1# Munich
1# Crystal 20L
1 oz. Warrior 60 minutes
1 oz. Chinook 15 minutes
1 oz. Chinook 5 minutes
WLP090 or WLP007
O.G. 1.066
F.G. 1.010
Dry Hop with 1 oz. Chinook
That should get you about as close as humanly possible. Good luck!
STONE CALI BELGIQUE CLONE - EXTRACT - 5 GALLONS
Malt (add 3/4 at flameout for lighter color):
7.9 lb Pilsner LME
Steeping Grains (45 mins in 2.5 quarts water @ 149° F):
1 lb 2-row Pale Malt
14 oz Crystal Malt (15 °L)
Hops:
Warrior 1 oz @ 60 min
Chinook 1 oz @ 15 min
Chinook 1 oz @ 5 min
Chinook 1 oz dry hop
Yeast: WLP570 / Wyeast 1388 (both Duvel strain)
Ferment at 68° F. Dry hop for 3-5 days.
Can you break this down a wee bit more for me? I would really like to make this but am a bit of a newb.
Wow, after spending lots of time on car forums recently the helpfulness is astounding! Usually I would be chastised for an ambiguous question like that and not cheerfully answered!
Anyways, thanks!
What do you mean by "add 3/4 at flameout for lighter color"? Is this necessary for the flavor of the beer or just the color?
I brewed an extract version based on the Stone BYO article recipe plus the notes daksin posted here (mainly for changes to hop schedule that Stone has evidently made over time). It's delicious, nice hop bitterness with fruity overtones from the yeast. This is one I'll definitely brew again. Here's the recipe I used:
STONE CALI BELGIQUE CLONE - PARTIAL MASH - 5 GALLONS
Malt (add 3/4 at flameout for lighter color):
7.9 lb Pilsner LME
Partial Mash Grains (45 mins in 2.5 quarts water @ 149° F):
1 lb 2-row Pale Malt
14 oz Crystal Malt (15 °L)
Hops:
Warrior 1 oz @ 60 min
Chinook 1 oz @ 15 min
Chinook 1 oz @ 5 min
Chinook 1 oz dry hop
Yeast: Wyeast 1388 Belgian Strong Ale [alt. is WLP570, both are evidently from same Duvel strain]
Ferment at 68° F. Dry hop for 3-5 days.
rightcheek86 said:Really interesting stuff in this thread. Thank you for your help in trying to hone in this awesome beer. I have a question as a beginning brewer as well. If I only have one 5 gallon brew pot is it even worth me attempting this recipe considering the partial mash itself would require a second pot or mash tun? From the little I know I believe using 2-row and others are pretty pointless unless you are doing a partial mash. I would love to make this beer, but think I need to get more equipment to do it. If I simply steeped the grains in a sock at 149degrees for 45 minutes and then discarded the grains and add the malt and bring to boil will it arrive at similar results? Or should I wait to start making more complex beer for when I have more complex equipment?
You can definitely do this without a second large pot. But you don't want to just steep the grains in your full boil volume. Instead:
Option 1: if you have a 1.5 or 2 gallon pot in your kitchen (like one you'd cook spaghetti in) use that to do the partial mash. You only need 2.5 qts water so the pot doesn't need to be huge. That's how I did mine, and I think you're probably better off mashing in a smaller pot for heat retention purposes (throw a blanket or towel over the pot to help it retain heat). Once you're done mashing you just add the wort to your brew pot, top off to your normal boil volume, and carry on (of course if you want to save time while you are mashing you could bring water in your brew pot up to a boil, another be fit of using two vessels).
Option 2: if all you've got to work with is the 5 gallon pot, just do the partial mash in that (still using only the 2.5 qts water). When done mashing to. Can top off to your normal boil volume and carry on.
Either way you'll want to shoot for a 149 degree mash temp after the grains are added, which means the water needs to be a bit hotter than 149 before you add the grains. I'll try to gag a link to a temp calculator later today.
Awesome. I look forward to dipping my toes a bit into the partial mash. Thanks for the pointers
Belle Saison is closer to what they use Wyeast 3711
Still haven't brewed this.
Anyone with something to add?
Already brewed it with Bell Saison or 3711?
What OG did you go for?
I brewed for the 3rd time with Bell Saison and a grain bill not any less complicated than this and still got an FG 1.000 so I would need to go lower than the other recipes posted on here to get it to finish under 7%.
Should I be mashing really high?
Also what temperature for fermentation?
Thanks!
Awesome work! Cali-Belgique is the beer I chose to fill a growler at Stone brewery after trying everything they had on tap. Love this beer. Wish it were more commonly found. Let us know your thoughts. What temp did you mash at? Mash out?
So it finished at 1.002 which is 7.2 instead of 7% but I can live with that.
I will bottle it tomorrow but was wondering how many volumes of CO2 I should aim for.
Is the original highly carbed like a strong Belgain ale or just a normal 2.3 to 2.5 for an IPA?
I'm going to aim for 2.4 hopefully that is correct.
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