In need of a recipe

[jake-k]

So on my last order of supplies I ordered a Belgian strong ale yeast. I haven't used this so I can't figure out why I ordered it.

I also just came into 2 pounds of spun honey a local gave me from one of our hay/grain fields, I would like to incorporate into a brew.

Question is I need a recipe for a Belgian strong or something similar I can use both yeast and honey in.

Any and all help is appreciated.

 

[jake-k]

This is kinda like what I'm looking at,
12.5 # pilsner
1.5 # Munich
1.5 # candid sugar

2 oz hallertau
1/2 oz goldings
1 oz saaz

However I would use the honey in place of candi syrup and would like to not use as much pilsner. Maybe pale malt and Vienna for some of the pilsner.

 

[Martincarmelamason]

I mostly prefer adding some basil leaves for extra adding bitterness. This is called pasteurization method of adding honey and basil leaves Like this you can try Beer Cabinet Bee Brew.

 

[KyleWolf]

My belgian tripel is a huge hit and very simple.

13lb 00oz Pilsner
00lb 12oz Aromatic Malt
01lb 00oz Candi Syrup.

~35IBU (hops vary)
If you are minimizing the pilsner used, maybe something like this.

07lb 00oz Pilsner
03lb 00oz Vienna
01lb 08oz Munich
00lb 12oz Aromatic

Mash in at 150. ~35IBU

01lb 08oz Honey.

I would add the honey about day 3 of the fermentation. This will help dry out the beer a bit and make sure most of the malt gets fermented. Just a few thoughts.

 

[jake-k]

Thanks for the info. I will work with that recipe a bit as I only have 6 # pilsner . I don't care much about staying true to style so I'm digging the basil honey addition into primary.

 

[jake-k]

Here is what I've come up with
6# pilsner
3# Vienna
3# pale 2-row
1.5# Munich 10L

Mash at 150 60 min

2oz hallertauer 60
1oz saaz 30

Irish moss

2L starter with 1388

Three days into fermentation add 1.5 # honey and 1oz fresh basil pasteurized

Beer smith gives me these numbers
1.081 og
1.013 fg
37.5 ibu
6.1 srm

I think this may turn into a pretty tasty brew. It will be a few weeks before I can brew it but will update with results.

 

[jake-k]

I brewed this up today with a few changes. Not sure which style this would qualify as

Beer Smith
OG 1.082
IBU 32
SRM 7.8

8.5#pale 2-row
3.25# pilsner (all I had)
2# Munich light
1#vienna
.25# c-60
2oz special B
2oz carapils

1.5# local spun honey 10 min

2oz saaz 60
1oz hallertaur 30

I mashed this at 153 @ 60min 4.75 gallon
Batch sparged 170 @ 10min 4.5 gallon
2nd sparge 170 @ 10min 3 gallon (see notes below)*

Pitched 1.5L starter of wyeast 1388

First beer ended up with 1.082 OG YEAH hit it right on the money from what I was expecting!! Right at 5.25 gallons in fermenter.

*I pulled a little over a quart from first running and 2 quarts from second running and all of the third running for a parti-gyle brew.
Added .5# local spun honey
.75oz tettnanger @ 60 min
Ended right at 3 gallons in the fermenter.
OG 1.051
IBU around 20
SRM ? lighter than main brew
Pitched packet s-05. *

Plan on fermenting both of these around 65 degrees

This was a great brew day. The timing, volumes, temps and everything else went without a hitch!!

 

[JKaranka]

S05? You'll end up closer to British barleywine. Looks good overall, though.

 

[jake-k]

S-05 was used on the three gallon 1.051 batch.
Belgian strong 1388 was used on the big beer 1.082.