9 lbs of German Pils LME- Need Ale recipe

[Drinks3point2]

I have been given 9Lbs of german pils LME that has been sitting around for a while. I don't have the capability to ferment much lower than 70º.
Looking for recipe ideas that I can use this LME in.

Thanks all

 

[WilliamWS]

Most of the Belgian styles use pils for the base malt and are ok to ferment on the warm side. I have a recipe for a good Belgian dark strong ale as well as a Belgian blonde and saison. If you'd be interested in one of those i could convert one to an extract version.

 

[Drinks3point2]

The Belgians sound excellent. What are the fermenting time frames on those?

 

[WilliamWS]

It depends on which recipe. The dark strong is over 8% alcohol and is best if you give it a while both in the fermentor and in the bottle. The blonde is more like 7% +/- and would be a little quicker (if you'd like I could make some adjustments to make this a little smaller/quicker beer in the 6% range). The saison also comes in around 7%. It takes a while if you use the 3724 yeast but if you use 3711 it would ferment out very quickly but it wouldn't have quite as much of the saison ester flavor.

 

[Drinks3point2]

I'm more concerned with fermentor time than bottle time. With limited fermenting space just a little hesitant to tie up one of them for two months or more this time of year. I would be stoked if you were willing to pass along the recipes in extract form. Thanks a ton for your help.

 

[WilliamWS]

I think the blonde will be your best bet so I'll convert that one from AG to extract and knock down the OG a touch when I get home and post that.

 

[Drinks3point2]

Awesome! Thank you.

 

[WilliamWS]

Here it is. Just a disclaimer, though: I've never done this recipe using extract but I think it'll still be good. I upped the crystal just a touch to help add a little more malt character since you probably aren't going to get much from the extract. If you want you can replace the sugar with 1.5 lb of amber candi syrup (or better yet make your own-you can find info on that if you do a search).
As always, make a starter (you can use another 1/2 lb of your extract for that). For best results pitch yeast in the mid 60's and let the temp rise into the low 70's over the course of fermentation. But if you end up having to pitch at 70ish it'll still be fine, probably just a little more of the fruity esters that are characteristic of Belgian yeast.
Also, if you're using hop bags, up the second addition to 1 oz to help compensate for lower utilization. If you're doing a partial boil add 1/2 of your extract at the beginning and add the other half near the end so you get the right utilization and proper bitterness.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: xtract belgian blonde
Brewer: William S
Asst Brewer:
Style: Belgian Blond Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.22 gal
Estimated OG: 1.058 SG
Estimated Color: 7.8 SRM
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.75 lb Pilsner Liquid Extract (3.5 SRM) Extract 80.06 %
0.75 lb Caravienne Malt (22.0 SRM) Grain 7.75 %
0.18 lb Caraaroma (130.0 SRM) Grain 1.86 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 15.5 IBU
0.75 oz Styrian Goldings [5.40 %] (20 min) Hops 7.0 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 10.33 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 0.93 lb
----------------------------