First Belgian

[jjbrew]

Take a look at this recipe my first attempt at a Belgain any advice would be nice.




Batch Size: 5.50 gal
Brewer: john adkins
Boil Size: 6.51 gal Asst Brewer:
Boil Time: 80 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:





Prepare for Brewing

Prepare Yeast Starter


Clean and Prepare Brewing Equipment
Prepare 8.08 gal Water for Brewing Amount Item Type
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc




Mash or Steep Grains

Ingredients for Mashing Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.98 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.70 %
1 lbs White Wheat Malt (2.4 SRM) Grain 5.70 %
8.8 oz Biscuit Malt (23.0 SRM) Grain 3.13 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.85 %


Decoction Mash, Single Step Time Name Description Step Temp
35 min Protein Rest Add 26.10 qt of water at 126.6 F 122.0 F
45 min Saccharification Decoct 11.07 qt of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Sparge with 1.55 gal of 168.0 F water.




Boil Wort

Add water to achieve boil volume of 6.51 gal

Estimated pre-boil gravity is 1.079

Boil Ingredients Boil Amount Item Type
80 min 2 lbs 8.0 oz Pilsner Liquid Extract (3.5 SRM) Extract
80 min 2 lbs Candi Sugar, Clear (0.5 SRM) Sugar
60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops
30 min 1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops
15 min 1.00 oz Hallertauer [4.80 %] (15 min) Hops
10 min 0.28 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.83 oz Orange Peel, Sweet (Boil 5.0 min) Misc






Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Measure Actual Original Gravity _______ (Target: 1.094 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)

 

[discgolfin]

I have done a few belgians..i would assume you are shooting for a strong golden ale? or Triple? If so I would remove the crystal malt, use pilsner malt(2 row is fine but if your have pilsner malt). The wheat malt is not needed unless you are shooting for something else. 2# of candi sugar is high for the style but could work..start fermentation temps cool and slowly raise them up..I like to boil the candi sugar and add as the fermentation slows down.

Hope this helps

Jay

 

[Houblon]

Take a look at this recipe my first attempt at a Belgain any advice would be nice.

First I don't understand what kinda beer you hope to make.

why crystal, cara-pils, wheat?

 

[jjbrew]

This is going to be a Belgian Strong ale the wheat is for a little mouth feel I will take out the 10l and see what that does on Beer smith . i was looking for something close to Duvel and was trying to use up some leftover grain from this year.

 

[jjbrew]

Type: All Grain
Date: 12/7/2010
Batch Size: 5.50 gal
Brewer: john adkins
Boil Size: 6.51 gal Asst Brewer:
Boil Time: 80 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:





Prepare for Brewing

Prepare Yeast Starter


Clean and Prepare Brewing Equipment
Prepare 8.41 gal Water for Brewing Amount Item Type
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc




Mash or Steep Grains

Ingredients for Mashing Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 46.24 %
5 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 28.90 %
1 lbs White Wheat Malt (2.4 SRM) Grain 5.78 %
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.34 %
8.8 oz Biscuit Malt (23.0 SRM) Grain 3.18 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.89 %


Decoction Mash, Single Step Time Name Description Step Temp
35 min Protein Rest Add 31.60 qt of water at 126.6 F 122.0 F
45 min Saccharification Decoct 13.40 qt of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Sparge with 0.51 gal of 168.0 F water.




Boil Wort

Add water to achieve boil volume of 6.51 gal

Estimated pre-boil gravity is 1.074

Boil Ingredients Boil Amount Item Type
80 min 1 lbs 8.0 oz Candi Sugar, Clear (0.5 SRM) Sugar
60 min 1.00 oz Fuggles [4.50 %] (60 min) Hops
60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops
30 min 0.75 oz Goldings, East Kent [5.00 %] (30 min) Hops
10 min 0.28 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.83 oz Orange Peel, Sweet (Boil 5.0 min) Misc






Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Measure Actual Original Gravity _______ (Target: 1.088 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)



Fermentation

12/7/2010 - Primary fermentation (4 days at 68.0 F)

12/11/2010 - Secondary fermentation (7 days at 68.0 F)
N/A - Tertiary Fermentation (0 days at 68.0 F)
Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.021 SG)
12/18/2010 - Bottle beer at 60.0 F with 4.2 oz of corn sugar.
Age beer for 35.0 days at 52.0 F
1/22/2011 - Drink and enjoy!



Notes


Created with BeerSmith

 

[Houblon]

drop the wheat

Just use any sugar as candi sugar is a waste of money unless your using the sryup.

Your FG is kinda high, aim for closer to 1.012-15



Most Belgian beers can be KISS, less is more

 

[rexbanner]

Instead of 10L, you might want to try aromatic. That would be a little more authentic.

 

[Houblon]

instead of 10l, you might want to try aromatic. That would be a little more authentic.

+1

 

[jjbrew]

Alright I will drop the 10l,and wheat, and look for the aromatic do need to be at 12oz to 16oz of it. I think i'm going to try my hand at making candi sugar. Thanks for the advice looking foward to making this beer soon.

 

[jjbrew]

I think I will drop the 10L and the wheat,and look for some aromatic it seems to be the consensus. I am going try my hand at making candi sugar for this recipe. Thanks for the hel[p on this one looking foward to making it. I am also going to change the mash time to nearly two hrs after doing some research on that. Will post when it is brew time.

 

[jjbrew]

This brew without the 10l and wheat has turned out great. I went with the 570 Strong Ale Yeast . It came out alot like Duvel and is just in Secondary now. I will post a new recipe if anyone wants it. thanks for the Help.

 

[jjbrew]

I tapped the Belgain today and it turned out great. It was close to the The Duvel and is a good Stong Ale This is the final Recipe.It is about 8% Achohol.

10lbs of 2-row Special Pale MAlt
5lbs of Pilsner
8oz Aromatic
12oz Biscuit Malt

2lbs of Candi Sugar
1oz Fuggles at 60min
1oz Goldings at 60min
.75oz Goldings at 30min

570 Stong Ale Yeast
Ready in 5 weeks!