Belgian & French Ale

[Fast_Eddy]

BJCP Style Guidelines

16a: Witbier
16b: Belgian Pale Ale
16c: Saison
16d: Biere De Garde
16e: Belgian Specialty Ale

http://www.bjcp.org/styles04/Category16.html

18a: Belgian Blonde Ale
18b: Belgian Dubbel
18c: Belgian Tripel
18d: Belgian Golden Strong Ale
18e: Belgian Dark Strong Ale

http://www.bjcp.org/styles04/Category18.html

I added onto this style. most of the category 16 beers can run into 8% ABV, so I added them all together. -danno

[Fast_Eddy]

The Devil May Care Belgian Strong Ale

Recipe Specifics
----------------
Anticipated OG: 1.090 Plato: 21.56
Anticipated IBU: 27.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 12.50 lbs. Pilsener Belgium 1.037 2
7.7 1.25 lbs. CaraVienne Malt Belgium 1.034 22
15.4 2.50 lbs. Wheat Malt America 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Styrian Goldings Whole 5.25 24.5 60 min.
1.25 oz. Czech Saaz Whole 3.50 3.3 10 min.

Yeast
-----
WYeast 3522 Belgian Ardennes


Mash Schedule
-------------
Mash Type: Single Step
60 minutes @ 152 F

This makes a deceptively dry flavorful Belgian that will knock your *** in the dirt.

[Tweek]

5 gallon Extract version of a belgian Golden. This one comes out similar to Chimay Grand Cru.

1 lb Bamberg Munich Malt 6L
½ lb Belgium Aromatic 20L
1 Lb Bamberg Wheat 2L

7 pounds British Light Dry Malt
1 lb Belgian Candi Sugar

boil
1 oz fuggle
1oz hallertauer

last 15 minutes of boil
1 oz hallertauer

White Labs platinum Series Belgian Golden Ale Yeast

this yeast is a seasonal so get it when you can.

[benevolent brew]

This simple Belgian-style Trappist turned out beautifully for me.

3 lbs. Gold DME
2 lbs. NE Wildflower honey

1.5 oz Cascade (60 min boil)
.5 oz Cascade (last 15 min of boil)

White Labs Liquid = WLP500 Trappist Ale

Primary = 1 week @ 65-70 degrees
Secondary = 2 weeks @ 65-70 degrees

OG = 1.048
FG = 1.007

[denver brewhoo]

here's the one I made last Sunday, adapted from ZYMURGY's Ommegang clone this month's issue:

9 lbs Pilsener malt (Belgian, but LHBS was out, so I used Moravian)
1.5 lbs light munich
1 lb biscuit
1 lb aromatic
.75 lbs Caramunich ( they said 1 lb)
.125 lbs Special B (they said 1 lb)
1 ounce roasted barley (think they said more, like 2 or 4)
1 lb corn sugar (they said candi sugar but I prefer the more neutral corn sugar)

2oz EKG (Styrian Goldings are called for but LHBS didn't have), 60 minutes (4.1 AA as it happened)
1 oz Saaz, 10 minutes (3.8 AA)

1 tbs Irish moss, 15 minutes

WLP 530, Abbey Ale yeast

Anticipated OG, 1.070 (mine was 1.067)
Anticipated FG, 1.018 (think mine might be a little lower since I reduced the non-fermentables a bit)

Those ZYMURGY dudes know a lot more than I do but Beertools told me that was gonna be one dark mother as originally written....mine comes out at 15.79 SRM per beertools and even that is a little dark for style per beertools.

I know this may not be style-appropriate but I did do a protein rest at 128 (15 minutes), because I was using an under-modified pilsener malt. The hydrometer sample sat for awhile before i drank it, allowing the cold break to fall to the bottom of the tube---and this wort was clear as glass. Mahogany-colored glass, that is.

[fretlessman71]

DB, are you just brewing for yourself still, or did you latch on permanently with a brewhouse? I remember you had won a contest once upon a time....

[denver brewhoo]

Just brewing for myself, but keepin' the dream alive! Someday, man. My research tells me, however, that the only way to make a living wage is to own the damn thing. I figure I'm about a million short.

That contest prize was to do just one batch--the brewer told me it sold out pretty quick though.

[Wilson]

After an afternoon of surfing the net and finding and interesting clone for a "Flying Fish - Farmhouse Summer Ale" (which I've never had), I decided to give it a shot with some modifications:

3# Xtra light DME
3# Weizen DME
0.25# Wyermann Carafoam
0.25# Pale ale malt
0.25oz Horizon 12.6AA @60
0.25oz Fuggles 5.2AA @60
0.5oz Fuggles 5.2AA @30
0.25oz Fuggles 5.2AA @2
yeast: Safbrew S-33

Three days before brew day I made a "sour mash" with 16oz of 150F water and the pale malt. I put this in a small igloo water cooler, covered it, and let it sit out. Come brew day, I steeped all of this and the carafoam in 3 gals water @ apprx 152F for 45 min. I then followed with the boil/DME/hops. Topped off to 5 gals. I fermented a little higher than usually do, @ 80-82F. This was my first time using S-33 and I wanted to be sure to get some more fruitiness at the higher temps. 1 week primary, 3 weeks secondary, bottled, and currently drinking.

Nose is of good fruitiness and especially banana. Taste is banana and fruit sweetness, very slight maltiness. Very smooth, low bitterness, easy drinking. Thirstquenching. I was expecting more "funkiness" from the sour mash, maybe next time I let more malt sit out and funktify. Overall, great summer thirstquencher.

[Grog]

How did the sour mash smell before you mashed the carafoam and what is the head like?

[Chubber]

I am looking for a good all-grain wit recipe. Any favorites you can suggest?

[BathroomBrew]

I'm looking for a recipe close to Stella Artois, i've got a friend who's really big on it and they want me to try and make a batch for them.

[HogieWan]

Originally posted by BathroomBrew
I'm looking for a recipe close to Stella Artois, i've got a friend who's really big on it and they want me to try and make a batch for them.

This is from Papasian's Joy of Homebrewing. The recipe is called HeinieStella - obviously a mix of Heinekin and Stela Artois. I plan on brewing an AG version soon. It should be similar, but better as it's all malt.

6.6 lbs (2 cans) of the lightest unhopped extract you can find
1.5 oz Perle hops - 60 min
.5 oz Liberty hops - 2 mins


Use a lager yeast if you can get your temperature cold or use a clean ale yeast. However, the cleanest ale yeasts don't flocculate well, so you may want to use some gelatin or isinglass to get it to drop bright.

[danno]

Originally posted by Chubber
I am looking for a good all-grain wit recipe. Any favorites you can suggest?

I've brewed this several times, it's very nice... I'm going todo it again as soon as it warms up a bit... (you know, maybe March or so...)

White Pepper Wit

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 18.00
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 3.6
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 11.11 Gal
Pre-Boil Gravity: 1.045 SG 11.31 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
22.2 4.00 lbs. White Wheat Belgium 1.040 3
22.2 4.00 lbs. Wheat Malt Belgium 1.038 2
44.4 8.00 lbs. Pilsener Belgium 1.037 2
11.1 2.00 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Czech Saaz Whole 3.50 15.6 60 min.
2.00 oz. Czech Saaz Whole 3.50 2.6 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.50 Tsp White Pepper Spice 10 Min.(boil)
1.00 Oz Corriander Seed Spice 10 Min.(boil)
2.00 Oz Sweet Orange Peel Spice 10 Min.(boil)


Yeast
-----

WYeast 3944 Belgian White Beer


mash at 150º for 60 minutes, then a 168º mast out for 10 minutes.

[BathroomBrew]

Originally posted by HogieWan
This is from Papasian's Joy of Homebrewing. The recipe is called HeinieStella - obviously a mix of Heinekin and Stela Artois. I plan on brewing an AG version soon. It should be similar, but better as it's all malt.

6.6 lbs (2 cans) of the lightest unhopped extract you can find
1.5 oz Perle hops - 60 min
.5 oz Liberty hops - 2 mins


Use a lager yeast if you can get your temperature cold or use a clean ale yeast. However, the cleanest ale yeasts don't flocculate well, so you may want to use some gelatin or isinglass to get it to drop bright.

What about Starting Grav. and Final Gravity?
or is that determined by the type of yeast i use?

[HogieWan]

Originally posted by BathroomBrew
What about Starting Grav. and Final Gravity?
or is that determined by the type of yeast i use?

the recipe says OG 1.046-8 and FG 1.012-4

I just realized that this is in the Belgian and French Ale forum and should be moved. Stella may be produced in Belgium, but is nowhere close to being a belgian ale - or even ale for that matter.