belgian

7,00 kg CHÂTEAU PILSEN 2RS (3,0 EBC) Grain 1 73,7 % 1,00 kg CHÂTEAU SPECIAL B® (300,2 EBC) Grain 2 10,5 % 0,50 kg Wheat Flour (3,5 EBC) Grain 3 5,3 % 50,00 g Styrian Goldings (Celeia) [3,40 %] - Boiling 75,0 min Hop 4 16,6 IBUs 25,00 g Hallertauer [4,60 %] - Boiling 30,0 min Hop 5 8,3 IBUs 7,00...

I am getting ready to brew a couple of large batches - a tripel and a dubbel. These will both require relatively small quantities of noble hops. These are expensive ingredients. And, I have quite a bit of cascade in the freezer... The Belgian boils are 90 minutes. Does it matter what...

So I brewed the Brewers Best Belgian Tripel. My O.G. was 1.070, a little less than desired, but I thought not enough to cause an issue. I pitched the supplied yeast which I had started in one cup of cooled wort. I put it away at about 70deg. It cooled by the am to about 65deg. By three...

Well... here's my first recipe I'm confident enought o post! I waited to see if it was any good after some flawed ones in the past and this is very exciting.. it is! It ended up tasting alot like unibroue's don de dieu unintentionally, to be honest I'm not sure why it has ended up with such a...

Trying to keep as close to the style as possible. Added a little acidulated malt for flavor rather than PH. I have been using Deathbrewers stovetop partial mash method. Mash at 155 for 45 min. Sparge at 170 for 20. This gave me a 75% efficiency last time, but set this up at 70 for good luck...

So.... my fermentation seems to be stuck for my Quad. I used Wyeast Trappist High Grav, and have since pitched dry champagne yeast to try to finish up fermentation. The champagne yeast has produced no krausen and seems to be going nowhere. Furthermore - The simple syrup that I started...

Does this sound about right? this will be my second all grain batch, and i'm aiming for something simple in the form of a golden beer for summer. i would add aromatic (also no biscuit malt) but i cant get it around here and was trying to figure out if i should substitute 1lb of the pilsener malt...

I've searched the forums and haven't found anything directly related to this question... I was just on Russian River Brewing Co.'s website and noticed this blurb about how they got started brewing Belgian style ales: I bolded the part that piqued my interest. Is he inferring that the...

A few weeks ago I brewed up a Tripel with WYeast 3787. Here is my recipe: 9 lbs Extra Light DME 2 lbs Cane Sugar (I added it at the end of boil - no incremental feedings) 4 oz Saaz throughout Very simple recipe. I did a 1.75-2 liter starter on a stir plate as suggested by Mr Malty and...

BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Belgian Red Rye Brewer: knipknup Asst Brewer: Style: Belgian Dubbel TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 10.00 gal Boil Size: 12.55 gal...