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Old 04-30-2009, 11:38 AM   #1
snailsongs
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Dec 2008
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Reposted in the proper category:

Belgian beer is a category I haven't tackled at all, and I think the only proper Belgian beer I've ever had was Chimay Grand Reserve. I liked it and appreciated the flavor profile, but it was quite strong and almost liquour like which precludes it as a regular at my house.

My brewing choices lean more toward the sessionable side most of the time. Maybe what I'm after here would be like a Belgian Single, as opposed to the 'grande reserve' triple.....is there such a thing? What would be some good belgian "session" ales (lets say, anything under 1.060-65) to try and/or try to brew that are characteristically Belgian in flavor and temperment (no Wit's - that I have tried)?

Feel free to link to or post recipe's for me and anyone else interested to ponder......

 
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Old 04-30-2009, 11:43 AM   #2
woollybugger2
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I've not brewed any yet but I like 'em

16B. Belgian Pale Ale
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Old 04-30-2009, 11:45 AM   #3

Sure! The 'style' is called Enkel, though none of the Trappist breweries are using the term any longer.

Keep it simple - Pils and sucrose, maybe a touch of Munich, Styrian Goldings for bittering to, say, 25 IBUs and an OG of 1.050ish.

Sounds tasty, don't it?

 
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Old 04-30-2009, 11:54 AM   #4
Beerrific
 
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Are you an AHA member? Check out this month's (May/June) Zymurgy magazine. There is an entire article on Belgian Session ales with recipes for 6 different beers. Here are the styles that are discussed and recipe(s) given: Wit, Belgian Blond, Belgian Pale Ale, Tafelbier, Enkel.

 
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Old 04-30-2009, 11:54 AM   #5
LakeErieBrew
 
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That does sound tasty. Now I want a beer. I have to stop reading this forum at 8 AM.

 
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Old 04-30-2009, 12:02 PM   #6
snailsongs
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Dec 2008
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Quote:
Originally Posted by Beerrific View Post
Are you an AHA member? Check out this month's (May/June) Zymurgy magazine. There is an entire article on Belgian Session ales with recipes for 6 different beers. Here are the styles that are discussed and recipe(s) given: Wit, Belgian Blond, Belgian Pale Ale, Tafelbier, Enkel.
Sign me up!.....I guess I should get a hold of that magazine if I can.

Quote:
Originally Posted by LakeErieBrew View Post
That does sound tasty. Now I want a beer. I have to stop reading this forum at 8 AM.
haha....this happens to me too. I have to admit that, on rare occasions, I actually succumb that 8AM beer thirst with a few "samplings" from this or that brew-in-progress.

 
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Old 04-30-2009, 02:02 PM   #7
Saccharomyces
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Here's my work in progress Belgian Pale Ale recipe, adapted from DeathBrewer's accidental DeKoninck-clone discovery. Very tasty session beer, and is quite popular at parties, esp. with the ladies.

8# Belgian Pils
1# CaraMunich
8 oz Flaked oats
4 oz Aromatic
4 oz Biscuit

1.5 oz Saaz 60
.5 oz Saaz 30
.5 oz Saaz 15

WLP515 (best, but it's a fall seasonal Platinum strain) or WLP550
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Old 04-30-2009, 02:03 PM   #8
SpanishCastleAle
 
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I've recently brewed 'Enkles' (I call them that...it's technically not correct I don't think) in order to propagate enough yeast for Tripels/BGSAs. From what I can tell...they really let the yeast shine. The one using the WLP530 (Westmalle) is quite spicy but the one using the WLP570 (Duvel) is fruity. I have not done the WLP500 (Chimay) yet but it's allegedly even fruitier. I guess my point is that the yeast will likely have a huge effect on the final product. So you have to decide if you want the fruity end of the spectrum of the spicy end or somewhere in between. I decided to try them all and then I'll be better equipped to make that decision next time.
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Old 04-30-2009, 02:26 PM   #9
snailsongs
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Dec 2008
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Quote:
Originally Posted by SpanishCastleAle View Post
I've recently brewed 'Enkles' (I call them that...it's technically not correct I don't think) in order to propagate enough yeast for Tripels/BGSAs. From what I can tell...they really let the yeast shine. The one using the WLP530 (Westmalle) is quite spicy but the one using the WLP570 (Duvel) is fruity. I have not done the WLP500 (Chimay) yet but it's allegedly even fruitier. I guess my point is that the yeast will likely have a huge effect on the final product. So you have to decide if you want the fruity end of the spectrum of the spicy end or somewhere in between. I decided to try them all and then I'll be better equipped to make that decision next time.
try them all......that's ultimately what I'd like to do, too.

 
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Old 04-30-2009, 02:31 PM   #10
SRTBREW
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Oct 2007
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The only belgian I have made used belgian abbey II. Would this work well with Saccharomyces recipe? I really liked how the beer turned out with this one.
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