2010 belgian dubble and tripple, ideas? - Home Brew Forums
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Old 02-10-2010, 09:47 PM   #1
Mapleroots
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Oct 2008
Crown Point Indiana
Posts: 216


Grain bill
50 lb belgian pilsner
10 lb honey malt
10 lb Rye
10 lb belgian biscuit
Hops
4 oz chinook
4 oz saaz
2 oz mt. hood
2 oz organic palisade
Herbs and flovor
1 oz passion flower
2 oz sassafras
2 oz`ginger root
2 oz corriander
5 whole anise seeds
yeast
2 vials white labs belgian ale yeast
2 vials white labs antwerp ale yeast
these ingredients will be divided into 5 gal. batchs. I'm just looking for some outside opinions on how you would divide these ingredients(not having to use them all) I thought I would throw in all the ingredients I have that would go good in a beer. thanks for any help



 
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Old 02-10-2010, 11:16 PM   #2
carnevoodoo
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May 2007
San Diego, CA
Posts: 4,276
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waitwhat???


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Old 02-10-2010, 11:49 PM   #3
Mapleroots
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Oct 2008
Crown Point Indiana
Posts: 216

this is what I'm thinking, after I changed the grain size:
Batch #1; 5 gal.
grain bill
12 lb. belgian pail
1 lb. belgian biscuit
1.5 lb. light candi sugar
mash in and Batch sparge @ 152*for 1 hour and 30 min with 1.25 qts. per lb.
mash out @ 178* with 1.25 qts. per lb.
hops
1 oz chinook @ 60 min.
1 oz saaz @ 30 min.
1 oz chinook @ 15 min
1 oz`saaz @ 15 min.
2 whole anise stars @ flame out
yeast
2 vials White labs WLP550- belgian Ale Yeast
just one idea that I had, but I'll never turn down a better one. can someone help me put these ideas together. Also has anyone had experience using sassafras, in a brew other than root beer? I'm wanting to experiment with it, but am uncertain on how much to use and as to what flavor it is going to give my beer.

 
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Old 02-13-2010, 07:51 PM   #4
Mapleroots
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Oct 2008
Crown Point Indiana
Posts: 216

These are the final three recipes that i came up with for most of the same ingredients that i lised above, with slightly less grain and a few other minor changes.
Batch #1 5 gal.
Grain Bill
12 Lb. Belgian pail
1 LB. Belgian Biscuit
.5 Lb. Honey Malt
1.5 Lb. Candi sugar, Light color
Mashin 1.25 qt. per lb. @ 152*f for 1 hour 30 min.
mash out and batch sparge @ 178*f
Hop schedual
1 oz Chinook @ 60 min.
.5 oz saaz @ 30 min.
.5 oz. saaz @ 15 min.
.5 oz saaz @ 10 min.
.5 oz saaz @ 5 min.
2 whole star anise @ 10 min.
Yeast=White Labs Belgian Ale WLP550
Batch # 2 5 gal.
Grain bill
12 lb. Belgian pail
1.5 Lb. Honey malt
.5 Belgian Biscuit
1.5 lb. Candi sugar: Caramel Color
mash in @ 152*f @ 1 hour
mash out @ 178*f
Hop schedual
1 oz chinook @ 60 min.
1 oz. MT. hood @ 30 min.
.5 oz Chinook @ 10 min.
.5 oz MT. hood @ 10 min.
1/2 oz. Ginger root @ flame out
1/2 oz. sassafras @ flame out
let steep until the wort is cool enough to pich yeast
Yeast=White Labs Belgian Ale WLP550
Batch #3 5 gal.
Grain bill
12 lb. Belgian Pail
1 lb. Honey malt
1 lb. Belgian Biscuit
2 lb. honey
Hop schedual
1 oz. Organic palisade @ 60 min
.5 oz Saaz @ 15 min
.5 oz organic palisade @ 15 min
.5 oz saaz @ 10 min
.5 oz Organic palisade @ 10 min
1 oz saaz @ 5 min-Flame out steep while cooling
.5 oz sassafras @ flame out
.5 oz ginger root @ flame out
Steep the same as above
yeast=White labs Belgian Ale yeast WLP 550
please give me any imput on the styles of these beers and let me know if anyone has used these ingredients in a beer, and if so how did they taste and work with these ingredients. Thanks for any help I can get

 
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Old 02-13-2010, 08:04 PM   #5
SporkD2
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Jun 2008
San Antonio, Texas
Posts: 740
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I did one with Pils, carapils, and candi sugar and its excellent!


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