Need a strong amber belgian recipe to lay down for christmas

[leedsbrew]

I'm looking for a recipe for a strong amber belgian to lay down for christmas. something along the lines of a Duvel, Hapkin, or Lucifer. I know I could just get a clone recipe but wanted to see if anyone had one of their own that they have had some success with!


cheers

Neil

[micmacmoc]

I fancy doing this too....bump!

[6470zzy]

This is not exactly what you are looking for but it is a nice Abbey style which I like to make.

Specialty Grains

* 0.25 lbs. Caramunich
* 0.25 lbs. Special B
*1.00 lbs. Light Munich

Fermentables

* 6.6 lbs. Gold Malt Syrup
* 1 lbs. Light Dry Malt Extract
* 1 lbs. Dark Belgian Candi Sugar

Boil Additions

* 1 oz. Hersbrucker (60 min)
* 1 oz. Saaz (1 min)

Yeast
Wyeast 1214

I like to transfer this into a secondary and let it sit on a couple of pounds of sour cherries for a week or so. This is for a US 5 gallon batch.


Cheers

[196osh]

Stolen somewhat from another board, then alterd...

Belgian Pilsner 6kg
Clear Candi Sugar (any sort of light sugar should do) 1.5kg

Styrian Goldings 50g 4.0% a.a. 90 mins
Styrian Goldings 30g 4.0% a.a. 15mins
Saaz 25g 0mins


Wyeast Labs #1388 Yeast-Ale

OG: 1077 33IBUs

Start the fermentation temperature at around 19C and raise it slowly to around 23C.

I have also seen that you can add the sugar after vigerious fermentation has calmed down, but I am not sure if it matters a great deal. Either way should be decent.

[leedsbrew]

thanks for the reply lads, gonna get on this in the next couple of weeks.

[oblivious]

Here is mine ,very nice and drinkable for 8%




Obliviation: Belgian Dubbel



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

Batch Size (L): 23.00
Total Grain (kg): 7.18
Anticipated OG: 1.072
Anticipated SRM: 21.9
Anticipated IBU: 23.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name
-----------------------------------------------------------------------------
62.5 4.49 kg. Pale Malt(2-row)
11.4 0.82 kg. Munich Malt
4.6 0.33 kg. Special B Malt
4.4 0.32 kg. CaraMunich 40
3.2 0.23 kg. Melanoidin Malt

13.9 1.25 kg. Dark candi syrup (last 15 minutes)




Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
49.61 g. Fuggle Whole 4.00 23.5 60 min.


Yeast:
WLP530 (Westmalle) Stared with a 1Liter starter then bumped this up to 3 Liters



viewtopic.php?f=24&t=20859&hilit

[196osh]

Having just looked at the recpie I posted It is most defiently not Amber, it is defiently pale....

[EportJake]

This is one I've done a couple of times. I'd describe it as a cross between Duvel and Leffe Blonde:

Gouden Aap

5480g Pilsner 2 row Belgian
392g Carapils
195g Diastatic amber malt
195g Crystal (60L)
590g Candi sugar, light

40g Styrian (75 mins)
26g Saaz (15 min)
13g Saaz (1 min)

White labs Belgian golden ale 2.3L starter

OG 1.068, FG 1.015, Colour 15.2, Bitterness 27.4 IBU
7% alcohol