joyceman
Well-Known Member
I havent brewed any belgian style beers other than a wit. I was just gifted some Chimay and was planning on harveting the yeast and trying a batch. I was putting together a recipe and want to get a consensus on what makes a beglian stand out. Obviously the yeast is key, but im talking about malts and hops.
What, beside the yeast, is an essential ingrediant in a Belgian abbey or stong ale?
On malts, most of the recipes i've seen use pilsner malt. Some recipes use 2 row and vienna or munich as well. The specialty malts ive seen include aromatic, biscuit, special b and some caramel/crystals. There seems to be a heavy emphasis on aromatic.
The hops ive seen are across the board. Some use american hops, some british and some stick to only nobles. It seems like nobles make the most sense, probably a Hallertaur or Saaz mix, but Ive seen two many variations to dimiss the options.
Spices are something that pops up in alot of Belgian recipes. I've seen orange peel in abbey ale recipes and strong ale recipes.
Finally candi sugar seems to be in every belgian recipe ive seen in one form or another and something that I assume needs to be in a Belgian recipe.
Any input on the above would be appreciated.
What, beside the yeast, is an essential ingrediant in a Belgian abbey or stong ale?
On malts, most of the recipes i've seen use pilsner malt. Some recipes use 2 row and vienna or munich as well. The specialty malts ive seen include aromatic, biscuit, special b and some caramel/crystals. There seems to be a heavy emphasis on aromatic.
The hops ive seen are across the board. Some use american hops, some british and some stick to only nobles. It seems like nobles make the most sense, probably a Hallertaur or Saaz mix, but Ive seen two many variations to dimiss the options.
Spices are something that pops up in alot of Belgian recipes. I've seen orange peel in abbey ale recipes and strong ale recipes.
Finally candi sugar seems to be in every belgian recipe ive seen in one form or another and something that I assume needs to be in a Belgian recipe.
Any input on the above would be appreciated.