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Old 02-13-2011, 03:44 PM   #1
tagz
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Jan 2008
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I recently picked up Designing Great Beers to help with recipe formulation. It's a great book, but unfortunately, there is no coverage of Belgian ales. I want to brew a Golden Strong Ale in the near future and would like to do some reading before I start developing a recipe/technique. I've browsed through the recipe archives, checked out the wiki, and read several threads, but I'd love to find some full articles to read. Anyone know of any off hand?

And no, my library doesn't have Brewing Classic Styles.

 
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Old 02-13-2011, 03:47 PM   #2
strat_thru_marshall
 
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pick up a copy of Bree Like a Monk by Stan Hieronymus.

 
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Old 02-13-2011, 05:03 PM   #3
jsb
 
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The most recent BYO magazine has and article and recipes about Belgian Strong Ales, specifically referencing Duvel.
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Old 02-14-2011, 12:14 AM   #4
SKMO
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Listen to this podcast:

http://thebrewingnetwork.com/shows/T...-Show-12-31-07

Have a pen and tablet handy, take notes. Just about all you need to go forth and brew. I have used this with great success.

 
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Old 02-15-2011, 03:25 PM   #5
Keith_Mahoney
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Wanna share the recipe you use?

 
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Old 02-16-2011, 02:32 AM   #6
tagz
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Sure. I'm probably going to go with a Tripel to keep things simple - Belgian Pils + Cane Sugar + Styrian. I'm going to listen to Jamil's podcast and do some more reading. I'll post when I'm done. The biggest choice is going to be yeast and fermentation temps.

 
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Old 02-16-2011, 03:19 PM   #7
Cpt_Kirks
 
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There are a couple of nice Belgian Pale recipes in "Radical Brewing". I brewed one and it turned out nice. SWMBO loves it.

 
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Old 02-16-2011, 10:38 PM   #8
camiller
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consider reading http://www.homebrewtalk.com/f12/devi...recipe-132569/

 
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Old 02-19-2011, 03:12 PM   #9
tagz
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What kind of attenuation can I expect from Wyeast 3787? I've put together a grain bill that is something like:

65% Belgian Pils
18% Extra Light DME
18% Cane Sugar

The official AA is 74-78% but I see people taking gravities from 80 down to single digits. Also, do the online calculators like tasty brew or qbrew account for cane sugar fementing out at higher rates than extract? I'm getting all sorts of different OG/FGs for the different calculators.

If anyone that has beersmith would want to punch that in for me that would be awesome. It's a 3 gallon batch with a 4 gallon boil. I'm shooting for around 1.075 OG. Any help would be appreciated.

 
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Old 02-19-2011, 11:53 PM   #10
Homebrewtastic
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That strain is super attenuative. I've gotten 80% + AA out of it before. You just need to make sure you mash low and have a good healthy starter.

My recipe is super simple.
6 gallons 72% Efficiency

O.G. 1.075
F.G. 1.007
12lbs. Continental Pils
2.75lbs. Sugar (table)

2.25 oz. Willamette 5%AA 60 min.

Mash at 147 for 90 minutes. 90 Minute boil.

Now the there's a few tricks to doing this right and getting the correct flavor profile.

1. You want to make sure the yeast eats all of the maltose. When it starts snacking on that sucrose it can get lazy and not eat enough of the maltose, so you end up with poor attenuation. So what I like to do is leave the sugar out of the boil. Just mash your grains, drain the wort and boil as normal. Cool and pitch your yeast. Then when it hits high krausen (after about 3 days) add the sugar.

By doing this you're ensuring you're not stressing out your yeast with too much to eat at once. You're also getting a healthy fermentation going and your cell count up, and you're giving it a chance to eat the maltose before going to town on the sucrose.

2. Ferment it low and then ramp up. I start fermentation cool at 66 degrees (or as close to it as possible). Wait two or three days after you've added the sugar to the fermenting beer and then just let it free rise, but try to keep it under 75.

3. Carb that sucker up to 3.25 - 3.5 volumes.

Hope this helps.
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