Belgian Recipe overhall. See first post....? Thoughts

[196osh]

Schots Abbey Style Ale

Fermentable Colour lb: oz Grams Ratio
Lager Malt 2.5 EBC 9 lbs. 14.7 oz 4500 grams 77.6%
Sugar, Household White 0 EBC 0 lbs. 14.0 oz 400 grams 6.9%
Munich Malt 20 EBC 1 lbs. 8.7 oz 700 grams 12.1%
Wheat Malt 3.5 EBC 0 lbs. 7.0 oz 200 grams 3.5%

Hop Variety Type Alpha Time lb: oz grams Ratio
Bobek Whole 5.2 % 90 mins 0 lbs. 1.2 oz 35 grams 33.3%
Saaz Whole 3.3 % 15 mins 0 lbs. 1.2 oz 35 grams 33.3%
Saaz Whole 3.3 % 0 mins 0 lbs. 1.2 oz 35 grams 33.3%

Final Volume: 22 Litres
Original Gravity: 1.062
Final Gravity: 1.011
Alcohol Content: 6.7% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 13.5 Litres
Mash Efficiency: 75 %
Bitterness: 23.7990671693857 EBU
Colour: 9 EBC


Considering chucking some sorts of spice or something in in the last 10 mins of the boil.

Yeast will be WY1214.

[WishboneBrewery]

I've done a Stout with all Liberty for bittering and late hops, it worked very well. (one I'll be brewing again soon-ish)
I'd think that the Bobek would overpower the Liberty a bit... maybe leave the Bobek at 20mins and dump a shed load of Liberty in at 0mins for a good steep

Though I know nothing about brewing Belgian beers so I'm only commenting on the hopping and how I'd like to be tasting it

[mysterio]

Looks a bit like a Leffe type of beer. Belgian Blonde Ale.

Styrian Goldings (now Bobek) are a classic Belgian ale hop. Orval for example is dry hopped with a shitload of Styrian Goldings.

I would bump down the IBUs a bit and just use a small amount of hops at 15 minutes, say 20g or so. I prefer Bobek personally but Liberty would work great too. Could even use both together, I think that would be nice too.

[196osh]

Schots Abbey Style Ale

Fermentable Colour lb: oz Grams Ratio
Lager Malt 2.5 EBC 7 lbs. 11.4 oz 3500 grams 76.1%
Sugar, Household White 0 EBC 0 lbs. 14.0 oz 400 grams 8.7%
Munich Malt 20 EBC 1 lbs. 1.6 oz 500 grams 10.9%
Wheat Malt 3.5 EBC 0 lbs. 7.0 oz 200 grams 4.4%

Hop Variety Type Alpha Time lb: oz grams Ratio
Bravo Whole 13.5 % 60 mins 0 lbs. 0.2 oz 6 grams 8.5%
Bobek Whole 5.2 % 15 mins 0 lbs. 0.7 oz 20 grams 28.2%
Liberty Whole 4.9 % 15 mins 0 lbs. 0.7 oz 20 grams 28.2%
Bobek Whole 5.2 % 0 mins 0 lbs. 0.5 oz 15 grams 21.1%
Liberty Whole 4.9 % 0 mins 0 lbs. 0.4 oz 10 grams 14.1%

Final Volume: 18 Litres
Original Gravity: 1.061
Final Gravity: 1.010
Alcohol Content: 6.7% ABV
Total Liquor: 27 Litres
Mash Liquor: 10.5 Litres
Mash Efficiency: 75 %
Bitterness: 21.1420564800972 EBU
Colour: 8 EBC

Was going to use T-58, not sure about the yeast. Slightly tempted to order a liquid belgian. Considering loadd of people are going to taste it.

[floydmeddler]

I'm currently fermenting this: viewtopic.php?f=24&t=30611

As you can see, I went for a Chimay starter. It's pretty slow at getting going but it's doing a cracking job. If you can't be bothered with yeast culturing, go for the White Labs WLP500. I've used WLP500 and it's fantastic. Are you planning on temp control?

[196osh]

I'm currently fermenting this: viewtopic.php?f=24&t=30611

As you can see, I went for a Chimay starter. It's pretty slow at getting going but it's doing a cracking job. If you can't be bothered with yeast culturing, go for the White Labs WLP500. I've used WLP500 and it's fantastic. Are you planning on temp control?

Depends on what counts as temp control. My room sits at 17C, so just control the temperature using a fish tank heater controlling the temp. Would be the WYeast version I would get 1214.

Anybody have any ideas if I should go for the liquid or will the T-58 be ok....?

[mysterio]

I think you can get away without temp control IMHO with a Belgian, if you start it around 18C i.e. room temperature and allow the natural heat of fermentation to bring it up.

The liquid yeasts are great, what can I say. I can't comment on T-58 i've only used it in Witbier. Its hard to isolate the character as its a spiced beer. I remember it was 'peppery' that's about it.

Still the most important thing is pitching enough yeast, with the liquid you'll have to build up a decent sized starter.

[196osh]

Mr Malty tells me that I will need 1.13L of an intermitent shaked starter.

I'll make up a 2.5L starter then pitch 2L of it.... Save the 500mls for a future attempt at a Quad.

Im being tempted....

[mysterio]

A quad indeed, you're not shy

Try making a stir plate, I made one out of bits and bobs lying around (pc fan, wood, nails, beer mat). It's real Homer Simpson DIY but it makes double the yeast a 'simple starter' makes (apparently).

[196osh]

Indeed I am not shy.

Will look up a stir plate in the equipment section.

[adm]

I'll just chip in to say that if you want an "authentic" Belgian type beer, you need a real Belgian yeast (either re-cultured from the bottle, or a liquid. In any case, a good sized starter.) I'd avoid dried yeast for this one myself.

Also, as Mysti says, start your fermentation low to middle and let it ramp (or up the temp) over a few days. 25C wouldn't be an unusual finishing temperature for a Belgian beer at all. If you read "Brew Like a Monk" some of them finish higher 27C or so IIRC.

[196osh]

I knew you could let belgians get up a bit 27C+ damn. Normally if I found out my beer was that hot I would be horrifiyed.

I don't have any cooling so I will just let it rise naturally and give it a boost if needs be.

Am set to order WY1214 which is the chimay strain (WLP500). So that should be pretty good.

I think I am going to bump the volume up to 23L, and build a stir plate too.

Anything else I should order? Would hopping it with Saaz be a better idea?

Think im getting a bit excited.....

[mysterio]

Normally if I found out my beer was that hot I would be horrifiyed.

Do remember these breweries are fermenting in massive cylindroconical fermentors with a good degree of hydrostatic pressure on the yeast (even the monks). What they can get away with temperature wise doesn't necessarily translate to a 5 gallon batch. Although the general principle of starting low and allowing the temperature to rise is sound with these yeast.

[196osh]

Cool. That makes sense. I think I will just let things rise naturally and give them a kick if they need to be chilled down.

Right will get the yeast and things orderd tomorow.

Any thoughts on the hops?

[DarloDave]

EKG and Saaz is pretty classic, doubt you can go far wrong with that.