Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Critique my Belgian strong recipe
Reply
 
Thread Tools
Old 10-05-2010, 06:43 AM   #1
scrambledegg81
Flocculation Nation
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
scrambledegg81's Avatar
Recipes 
 
Join Date: Sep 2009
Location: SLO-town, CA
Posts: 1,866
Liked 40 Times on 36 Posts
Likes Given: 90

Default Critique my Belgian strong recipe

Need thoughts since I'm planning on a Belgian strong ale that would be ready to induce comas by Thanksgiving. I've loved the few commercial ones that I've had, but wondering if there's anything I should consider ingredient-wise to make it more...erm...Belgian? Went with the limited WL545 since it's a limited WL release (*grin*), and it produces (according to Northern Brewer) "moderate esters" and "spicy phenolic character" appropriate for Belgian strong ales.

Estimates:
OG: 1.080
FG: 1.014 @ 82% attenuation
8.9% ABV
29.2 IBU's
19.6 SRM

60 min. boil

9 lb. Amber LME
1 lb. Light DME
1 lb. Amber Candi sugar (thinking late addition for this)

2 oz. Fuggle (4.5%)-60 min.
1 oz. Styrian Goldings (4.5%)-10 min.

WL545-Belgian Strong Ale (Platinum)


__________________
Quote:
Originally Posted by beerandloathinginaustin View Post
It's yeast ejaculate. Just try not to get it on your face.
Primary: Nada
Secondary: emptyness
Bottled/Fridge: Little Sumpin' Sumpin' Extra
Bombers/Growlers/Aging: Firestone 19th Anniversary
Kegerator: skint
Coming Up: something spiffy, most likely
scrambledegg81 is offline
 
Reply With Quote
Old 10-05-2010, 02:50 PM   #2
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,192
Liked 234 Times on 156 Posts
Likes Given: 154

Default

I guess the question is, what sort of recipe are you aiming for? What kind of flavors do you want?

For a Belgian strong dark I'd go with light/pils extract (maybe with a bit of wheat extract mixed in) and get my color from a bit of Special B and CaraMunich (less than a pound total), and some dark candi syrup (which also adds some dark fruit character, and plenty of color).

Hope that helps, good luck.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 10-05-2010, 04:56 PM   #3
wonderbread23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Brooklyn
Posts: 1,042
Liked 40 Times on 37 Posts
Likes Given: 1

Default

Dark candi sugar is really key to a strong dark (if that is what you're going for). I like basically pilsner malt and dark candi.... thats it. If you're shooting for a triple or golden strong type beer, the key is pilsner malt and lots of table sugar to drive the fermentation and dry out the beer.

You said a 'Belgian strong', but that is pretty broad. I'd consider a Golden Strong (like Duvel) and a Strong Dark (like Chimay Blue) to both be strong Belgian beers, but completely different beers with completely different flavors and ingredients.

In general, most Belgian yeasts will be fermented warmer than standard ale yeasts to drive phenol and esther production as well as dry out the beer.
wonderbread23 is offline
 
Reply With Quote
Old 10-05-2010, 05:22 PM   #4
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,882
Liked 43 Times on 39 Posts
Likes Given: 10

Default

I'm not sure it'll be ready by Thanksgiving.

I have a Belgian Golden Strong that I brewed a month ago that's just about finished with primary fermentaion and conditioning. It "fermented out" in a week, but took this long to clean up and start tasting nice. It's a Duvel-esque "clone" and I plan on bottling in two weeks and then sitting on it for three to six months before really getting into it. I understand they really need their rest.

Of ocurse, this is my first and I could be mistaken. But with less than two months, I don't know that's the style I'd start now.
__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote
Old 10-05-2010, 06:28 PM   #5
scrambledegg81
Flocculation Nation
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
scrambledegg81's Avatar
Recipes 
 
Join Date: Sep 2009
Location: SLO-town, CA
Posts: 1,866
Liked 40 Times on 36 Posts
Likes Given: 90

Default

Talked it over w/ the LHBS guy (who's a bloody genius when it comes to brewing), and he suggested I use WLP500 (Trappist) and WLP530 (Abbey) in place of the WLP545, since he said it was basically a mix of those two. He also suggested using a starter and a warming blanket to speed things up a bit, but here's the final version:

9 lb. Pilsen LME
1 lb. Wheat DME
1 lb. dark Candi syrup
1/2 lb. CaraMunich
1/2 lb. Special B

2 oz. Fuggle-60 min.
1 oz. Styrian Goldings-10 min.

Whirlfloc tablet

OG: 1.082
FG: 1.015 @ 80.8% attenuation
ABV: 9% (woof!)
IBU: 28.7
18.0 SRM
__________________
Quote:
Originally Posted by beerandloathinginaustin View Post
It's yeast ejaculate. Just try not to get it on your face.
Primary: Nada
Secondary: emptyness
Bottled/Fridge: Little Sumpin' Sumpin' Extra
Bombers/Growlers/Aging: Firestone 19th Anniversary
Kegerator: skint
Coming Up: something spiffy, most likely
scrambledegg81 is offline
 
Reply With Quote
Old 10-05-2010, 07:04 PM   #6
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Saint Louis, Missouri
Posts: 691
Liked 3 Times on 3 Posts
Likes Given: 5

Default

that looks solid.

I am also brewing a belgian strong dark (aka, Quad). Can't wait. Be sure to let us know how it goes.
__________________
Primary 1:French Fantom (Saison with Fatome Saison blend)
Primary 2: Columbus/Simcoe IPA
Primary 3: Belgian Tripel

Up next: Tangerine Wit, Flanders Red, Maybe a Gose?
KyleWolf is offline
 
Reply With Quote
Old 10-05-2010, 07:08 PM   #7
mdstrobe
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Indianapolis
Posts: 92
Liked 1 Times on 1 Posts
Likes Given: 2

Default

You might want to increase your boil to 90 min if you are going to use pils. Make the first hop addition at 75 min
mdstrobe is offline
 
Reply With Quote
Old 10-05-2010, 07:24 PM   #8
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,192
Liked 234 Times on 156 Posts
Likes Given: 154

Default

Quote:
Originally Posted by mdstrobe View Post
You might want to increase your boil to 90 min if you are going to use pils. Make the first hop addition at 75 min
Not a big deal with extract since it boiled during production.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe critique, please: Belgian Dark Strong Wheat Beer heywolfie1015 Recipes/Ingredients 4 06-18-2010 03:20 PM
Critique Wanted for Belgian Strong Ale warriorpoet Recipes/Ingredients 4 10-08-2009 10:40 PM
Belgian Strong Recipe Critique adamjab19 Recipes/Ingredients 2 08-09-2009 10:06 AM
Recipe critique for strong dark belgian? soontobepcv Recipes/Ingredients 10 08-12-2008 09:17 PM
Belgian Dark Strong Ale critique chemicalcraig Recipes/Ingredients 8 03-29-2008 04:43 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS