Belgian ale recipe

[barkar]

I was hoping to do this to replicate a belgian ale , It looks more complex than it is i have included aromatic and biscuit malt because actually i will be using abbey malt (not on the recipe maker) which from what i gather is a mix of these 2 , so i am going to use 1kg of abbey so 1/2 that for each of these .
I also have caramunich 2 which maybe add to more color than caramunich as also this wasnt on the beer calculator

I was hoping to add cascade at the end or 10m,in do you thin it would take away or add anything to it.
How would all the malts work i think it true to style malty and sweet with biscuit aromas. Theres a bit of special B just hope that it doesnt overpower everthing else - Using it and carmunich ii to give it a copper red color like a leffe or soemthign a tad darker


Brewer: - Email: -
Beer: - Style: Belgian Pale Ale
Type: All grain Size: 40 liters
Color: 27 HCU (~14 SRM)
Bitterness: 26 IBU
OG: 1.057 FG: 1.010
Alcohol: 6.1% v/v (4.8% w/w)
Grain: 4kg 500g British pale
3kg British Pilsner
600g Belgian CaraMunich
200g Belgian Special B
500g Belgian aromatic
500g Belgian biscuit
500g Flaked wheat
Mash: 75% efficiency
Boil: minutes SG 1.051 45 liters
150g Belgian candi sugar
Hops: 25g Nugget (12% AA, 60 min.)
25g Hallertauer Hersbrucker (5% AA, 30 min.)
20g Styrian Goldings (5.5% AA, 10 min.)
5g Cascade (7.7% AA, 10 min.)

[seymour]

Looks pretty nice. I just have a few questions:

1. which yeast?
2. why the Cascade? I was with you 100% until that point
3. which Leffe? Brune, I guess? if that's what you want, include some corn and a German weiss yeast, Mauri Weiss would be great.

[Barley Water]

The original post is somewhat confusing to me because it implies the O.P. wants to make a Belgian Pale ale. When I think of that style my first thought is DeKonick, not Leffe. On the other hand, if you want to make a Leffe type beer (and I would call that a Belgian Blonde ale) then your formulation is more in the ball park. As soon as you start adding Special B to a beer you are going to get a dried fruit/plumb/raisin flavor besides darkening up the beer, Leffe being a blonde has none of that. I also agree with Mr. Seymour, Cascade hops probably won't work out all that well for you because you'll have a beer with a fairly sweet profile and then add grapefruite/pine tree flavors which I don't think work all that well together. Finally, the yeast you choose and how you handle it will make a world of difference. Many Belgian yeasts are pretty fruity and spicy, I personally think fruity and spicy is lousey with any of the "four C's" but then that is just my opinion as there are now several Belgian IPA's out there (generally not my favorites).

[barkar]

Hi thanks for your input,
its defo an ale , re the cascade , i really like it but know it wouldnt compliment it will stick with the Stryian Goldings, i am afraid with the sweetness particulalry around abbey malt not sure of its profile at all , heard its aromatic and biscuit malt combined but its pale 30 - 40 ebc. I woud like to come out with something at the reddish end of the scale that has alot of depth and flavour without finishing too sweet ( am i overcomplicating the grian bill ?) I will have the following which i am not sure of using
2 Packets of each
Belgian Wit (out of date)
T58
S33
(Both of the dry yeasts sem to be trappist ale yeast, would prefer to use thes eas less messing)
Re the yeast its for a competition brew and it has to be a belgian yeast so hoping i get away with using either of the 2 dry yeast)

[Thorbz]

I made a "user-upper" with T58 (out of date), random-ish malts and iffy homegrown hops, and it`s an absolute belter of a Belgian. After successfully brewing the Hoegaarden clone on here with WB-06 yeast, I switched to S33 for the following batch, which was utter pants ( no yeast character to speak of ). Mr Seymour`s a huge T58 fan, need I say more ?

[seymour]

I made a "user-upper" with T-58 (out of date), random-ish malts and iffy homegrown hops, and it's an absolute belter of a Belgian. After successfully brewing the Hoegaarden clone on here with WB-06 yeast, I switched to S33 for the following batch, which was utter pants ( no yeast character to speak of ). Mr Seymour's a huge T-58 fan, need I say more?

Yeah, T-58 rocks, but who gives a sh!t what I think?

Here's the thing about T-58: it's the house yeast for Struise. Ratebeer ranks over 230,000 beers, and Struise has 2 in the top 50 all-time highest rated beers. Say what you want about lame Ratebeer reviewers, but when beers get that high on the lists, it's a "majority speaks", "democratization of taste" thing for sure. If T-58 is good enough for Struise, and good enough for the Trappist monks at Chimay who brew unto God, it's good enough for me and you.

[super_simian]

I woud like to come out with something at the reddish end of the scale that has alot of depth and flavour without finishing too sweet ( am i overcomplicating the grian bill ?)

Use a coloured sugar syrup at 5-10% of the grist then.

I will have the following which i am not sure of using
2 Packets of each
Belgian Wit (out of date)
T58
S33
(Both of the dry yeasts sem to be trappist ale yeast, would prefer to use thes eas less messing)
Re the yeast its for a competition brew and it has to be a belgian yeast so hoping i get away with using either of the 2 dry yeast)

Despite all contrary indications, s33 will NOT give you a Belgian-esque beer. I am assuming the wit yeast is liquid, and you would prefer not to use it? Then go with T58, but give it time. As noted in other threads, this yeast will fool you into thinking it's done at around 72-75% attenuation, but don't take no for an answer 'till closer to 80%, or you could end up with very gassy bottles. TBH I always like a very simple grist for Belgians. Usually 1 base malt, perhaps 1 crystal, perhaps 1 adjunct and 1 or 2 sugar syrups. But not all of the above.

[barkar]

Then go with T58, but give it time. As noted in other threads, this yeast will fool you into thinking it's done at around 72-75% attenuation, but don't take no for an answer 'till closer to 80%, or you could end up with very gassy bottles

What sort of time , will try and ferment at 18c - i hear it ferments out quite quick, leave it 2 weeks in primary? 1 week in Secondary ?

Usually 1 base malt, perhaps 1 crystal, perhaps 1 adjunct and 1 or 2 sugar syrups. But not all of the above.

Bit late , sorted out my grains last night , left out special B as i still not 100% on how much to put in with out it overpowering the whole tase i have provisionally put down 200grm about 2% of the grist

I might throw in a littel zest of bitter orange , do ye think it woudl help or just too much going on ?

[super_simian]

RE: Orange zest; Too much going on TBH.

RE: Yeast choice; I would leave a T58 brew for at least 2 weeks primary, up to 4 weeks if possible (even if the last two weeks are at above optimal temps) and I don't bother with secondary, but I would CC after 80% attenuation for 5-7 days before packaging.

[jonnyt]

My two brews using T-58 managed 78% and 82% within 2 weeks one was 9.5% and one around 7.5% ABV at the end of fermentation.
I fermented at 18C for 2 to 3 days then ramped up over a few days to 25C

[barkar]

Hi , just an update ...., through in a 100gmt of special b & 250g of candy sugar, of was within 1 pt so happy with that, threw in t58 , took about 24hrs to start , seems to have gone off like a rocket after, don't use a bubbler , took a sample to see what was happening, let it stand in the trial jar in the space of a few hours it had created a krausen and dropped a good 5pts!, temp controlled at 18c, I've high hopes for this one........

[wilsoa11111]

sounds sweet, worth mentioning for belgian yeasts they like getting cosy, the commerical brewierys really let them ramp up to beyond 25 degrees in some cases, this is needed for final attenuation- most people have good results by starting chilled-18 degrees then leaving to go maybe cautiously chilling if smelling real nasty or near 27degrees, chilling carefully as could just grind to a halt

[jonnyt]

I've just followed the general guidelines from the yeast book. 18 to 20C for two to three days during the growth stage then Raaaaaaaaamp up the temperature.