Summer Belgian Blond

Looking for a nice summer beer that one could drink after a sporting event.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.063 SG
Estimated Color: 4.3 SRM
Estimated IBU: 24.2 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.8 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.1 %
1.00 lb Vienna Malt (3.5 SRM) Grain 9.1 %
1.00 oz Styrian Goldings [5.40%] (60 min) Hops 18.1 IBU
1.00 oz Goldings, East Kent [5.00%] (10 min) Hops 6.1 IBU
1.00 oz Styrian Goldings [5.40%] (5 min) (Aroma HHops -
5.00 gal Milwaukee, WI Water
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

Going to mash around 150F with 13.75qts of water. I'm not sold on the 1214 but wanted something a little estery but not overly fruity. I want to haze too so the yeast needs to be low foculation. Anything wrong with this that you can see?

Looks good sause. I brewed this a couple of weeks ago. Similar desire for a light Belgian summer quencher.

Belgian Style Abbey Single

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 22.50
Anticipated OG: 1.066 Plato: 16.09
Anticipated SRM: 3.6
Anticipated IBU: 23.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.1 20.50 lbs. Pilsener Germany 1.038 2
4.4 1.00 lbs. Carahell Light Malt Germany 1.037 3
4.4 1.00 lbs. Candi Sugar (clear) Generic 1.046 1


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Styrian Goldings Whole 5.25 21.8 60 min.
1.00 oz. Czech Saaz Whole 3.50 1.5 10 min.
0.25 oz. Czech Saaz Whole 3.50 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Sweet Orange Peel Spice 15 Min.(boil)
1.00 Oz Sweet Orange Peel Spice 5 Min.(boil)
1.00 Tsp Corriander Seed Spice 15 Min.(boil)
0.25 Oz Irish Moss Fining 15 Min.(boil)
2.00 Tsp Lemon Peel Spice 15 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity (Pitched on yeast cake of previous batch)


Mash Schedule
-------------

Mash Type: Single Step

Saccharification Rest Temp : 150 Time: 60
Sparge Temp : 170 Time: 0


All temperature measurements are degrees Fahrenheit.

Looks good.

i've thought about making a lighter beer using a belgian yeast. i've only really used it for dubbels, trippels, belgian strongs, etc. do those high gravity yeast strains work well for, say, a light 5% summer beer? i'd imagine they'd do the job pretty quickly.

How did the hig gravity work brew? Was it estery? I'm not really into the spice thing but a kind of pilsner/pale ale thing was what I'm going for.

What temperature are you guys planning on fermenting at? I want to make a Belgian Style also, but a LME/grain version. Also, what does the irish moss do to the brew?

As close to 70 as I can get with this one. I normally try to keep my beers close to 60 for ales and 50 for lagers.

Fwiw, I tend to associate refreshing brews with drier less body which the Dextrine is contrary to. That would be the only thing I'd personally change. The combination of malts and hops looks right in the ballpark of what you are shooting for though, imho.

What would you think about subing the Cara-Pils with White Wheat Malt? I was looking for some haziness anyways.

sause said:

What would you think about subing the Cara-Pils with White Wheat Malt? I was looking for some haziness anyways.

Click to expand...

Definitely.

It is a pain to mill though if you haven't used it before. I buy it from the health food store.