1st attempt at a Belgian

[brodington]

Can someone cast an eye over this recipe as I have not done a Belgian before. It needs to be fairly week 4 - 5% ish as its for my mother-in-law. All feedback is very well recieved.

Neil

NanMa's Ruin

Pale Malt 4300 grams 78.2%
Munich Malt 500 grams 9.1%
Aromatic Malt 500 grams 9.1%
Torrefied Wheat 200 grams 3.6%

Hop Variety
Challenger Whole 7.6 % 90 mins 40 grams 28.6%
Saaz Whole 3.3 % 15 mins 20 grams 28.6%
Saaz Whole 3.3 % 5 mins 30 grams 42.9%

Corriander Crushed 15mins 8 grams
Few shavings of Orange Peel


White Labs Belgian Ale Yeast (WLP550)
Final Volume: 24 Litres
Original Gravity: 1.047
Alcohol Content: 4.6% ABV
Mash Efficiency: 68 %
Bitterness: 37 EBU

[DeGarre]

Looks good to me except I'd drop EBU's to 25 by mostly lowering Challenger. You could try one clove with the 5 minute Saaz addition. Even for a crispy saison 37 ebus is a bit too much (style-wise).

[coatesg]

What type of "Belgian" are you looking to brew? That looks like a decent start at a Belgian Pale Ale, but is way too bitter - aim for 15IBU or so. Belgian pale ales are all about the malt and yeast - hops provide a background role really.

[brodington]

Thanks for the advice, I'm trying to make a Belgian Pale.

I'll cut the hops back to:
Challenger Whole 7.6 % 60 mins 25 grams
Saaz Whole 3.3 % 15 mins 20 grams
Saaz Whole 3.3 % 5 mins 30 grams

which will give me 24 EBU's. And I think I will add a single clove at 5 mins!

Is it worth adding some crystal into the malt bill?

[Barley Water]

I had some very good luck using that yeast strain. In preparation for making a Triple, I did an Abbey Single just to grow up a big yeast starter. I liked the way the beer came out and just for fun entered it in a very large contest we have over here every spring. I really didn't think I would win anything since it was entered in the Belgian specialty category and I knew it would be up against some very big beers. I ended up winning a third place ribbon which shocked me but sometimes I quess even a blind squirrel finds an acorn once in a while. You will find that the yeast does not need any help in the way of spices, it can easily do the job all by itself. Actually, in my opinion it is way too spicy for use in a Belgian pale ale, I would use the Antwerp strain for that. I also agree with the other posters, Belgian beers are generally not about hops, most of them are showcases for yeast flavors. Anyway, if this is your first Belgian beer, have fun you can really make some neat stuff and let your "freak flag fly".

[coatesg]

Is it worth adding some crystal into the malt bill?

I wouldn't myself - perhaps a small amount of carapils perhaps, but you really want the beer to finish fairly dry ("digestible" ) and without caramel flavours. The sweet pils malt flavour is really what you're after rather than a caramel sweetness - most Belgian ales are surprisingly simple - as always, it's the ferment what does it A lower mash temp (65-66C) will help fermentability too.

Good point from Barley Water on yeast - I think it'll work OK with 530 (if a little full of flavour). The Orval primary (WLP510), Antwerp (515) or the Achouffe strains (can't remember the number...WLP570?) all might work nicely here.

Either way - the essence of Belgian brewing is to not get too tied down by styles and technicalities (the Belgians don't...) - so I'd go for that and see how it turns out!

[brodington]

Thanks guys,

I have a couple more question if you'll indulge me.

I wouldn't myself - perhaps a small amount of carapils perhaps, but you really want the beer to finish fairly dry ("digestible" ) and without caramel flavours. The sweet pils malt flavour is really what you're after rather than a caramel sweetness - most Belgian ales are surprisingly simple - as always, it's the ferment what does it A lower mash temp (65-66C) will help fermentability too.

Is that malt bill TOO malty then? 500g of each Munich and Aromatic? I also have some caramalt in the store....

As for yeast I am already growing my starter for Wed brewing (using WLP550). What temp should I brew this at? I have 2 options:

1. downstairs where ale ferments at about 20 - 21
2. upstairs where I brewed my Californian common which fermented at about 16-17

I understand that this yeast wants to be hot to produce all those spicy esters, but too hot and it gets 'headache-tastic'.

Thanks again for helping.

[coatesg]

I think the malts are OK actually.

Ferment in the warm - have a feeling WLP530 is a yeast that goes and sulks if it gets cold. 20-22 is fine for this yeast - Westmalle and Achel femrent with it around there. Westvleteren let it go to the high 20s for a different profile.

Good luck!

[brodington]

Ok boil is underway...

Look like my OG is a little low as I only had 4kg of pale and 300g of Munich in store. I have read that a lot of Belgians have sugar in them. In ky kitchen there is:
light brown soft,
dark brown soft,
Natural molasses unrefined cane sugar,
Icing sugar,
Brewing sugar,
Medium dried malt extract.

Which is the best choice to add?

[brodington]

Well I opted for 150g of light brown sugar.

Ended up with 25 litres at 1045. Brewed and tidied away before 8.30, a new personal record!

[coatesg]

Nice one, let us know how it turns out!