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Belgian Ale - All Grain Recipes
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Written by C.R. Saikley
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Ingredients:
- 8 pounds, Klages pale malt
- 4 pounds, Munich malt (10L)
- 1 pound, crystal malt (40L)
- 1 pound, malted wheat
- 1 pound, wheat flakes (unmalted)
- 1 pound, dark brown sugar
- 2 ounces, chocolate malt (uncracked)
- 2 ounces, Cascade hops (I didn't have time to age them 3
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OG: 1.072 FG: 1.014
Primary Ferment: 2 months |
Procedure:
Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @ 168 degrees, sparge water acidified with lactic acid to pH 6.5. Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add all hops 30 minutes into the boil. Cool to 70 degrees (counterflow chiller). Pitch Chimay starter. Ferment for 2 months in a single stage fermentation. Prime with 44 ounce sweet wort (from the original brew, stored very carefully). Bottle, yield 6 gals. |
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Written by Jay Reeves
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Description:
With spring & summer just around the corner (for the northern hemisphere anyway), this is a great refreshing beer to drink lots of on a warm day, being moderate in alcohol. The name comes from the fact that several fireflies (lightening bugs - Lampyridae family) magically appeared in the mash. This one won first place in the 2nd Annual Naked Pueblo Competition. |
Ingredients:
- 6lb Belgian Pils
- 4.6lb White Summer Wheat
- 9.6oz Flaked Oats
- 1.0oz 5.2% EK Goldings - 60min
- 0.5oz 5.2% Styrian Goldings - 10min
- 0.5oz 5.2% Styrian Goldings - @knockout
- 0.5oz Curacao Orange Peel
- 0.5oz Sweet Orange Peel
- 2.0oz Coriander Seed
- 5ml Lactic Acid
- Wyeast #3944 Belgian White Ale Yeast
- Several Fireflies
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Procedure:
Mash & sparge your favorite way and don't forget the fireflies. Boil 10 minutes for break material then 60 minutes following the hop schedule. Add 1/2 of the orange peels and 1/2 the coriander 10min to knockout and the remaining orange peels/coriander 5 minutes to knockout. Chill & pitch. Ferment @ 65F. Mix 5ml of lactic acid to batch at bottling.
It takes about 3 months for this beer to come into it's own: the lactic taste (sour) blended in real well after that period. |
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Written by Roy J. Bourcier
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Description:
Here's Corrales Blanco - a basic all-grain Wit. Effervescent, tart, and just plain good. If you come up with an interesting spice addition for this, let me know. |
Ingredients:
- 5 lb Belgian Pils malt
- 4 lb red winter wheat berries
- 1 lb steel cut oats
- 1 oz coriander (steep)
- 1 oz Saaz hops (60 min)
- 0.5 oz Hallertauer Hersbrucker hops (45 min)
- Yeast Labs Belgian White yeast
- 10 ml 88% Lactic Acid at bottling
- 1 cup Curacao liquer at bottling
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Procedure:
Add 2.5 gal 130F water to grains.
Mash malts 30 min @ 122F.
Add 1 gal boiling water to grains.
Mash 30 min @ 140F.
Add 1 gal boiling water to grains.
Heat and mash at 158F to conversion.
Mashout at 175F for 5 minutes.
Sparge at 170F.
Boil for 90 min.
Cool and pitch yeast. |
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Written by Chuck Cox
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Ingredients:
- 15 pounds, pale unhopped extract
- 3/4 pound, brown sugar
- 1 pound, crystal malt
- 1 pound, flaked barley
- 1 pound, pale malt
- 1/2 pound, wheat malt
- 1/4 teaspoon, gypsum
- 1/4 teaspoon, salt
- 1 teaspoon, Irish moss
- 7 HBUs, Northern Brewer hops (boil)
- 14 HBUs, Chinook hops (boil)
- 1 ounce, Saaz hops (finish)
- 1/2 ounce, Tettnanger hops (finish)
- Chimay yeast
Procedure:
This is a 9-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The yeast was cultured from a bottle of Chimay. |
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Written by Bart Thielges
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Description:
I've been trying to emulate Celis Grand Cru for a few batches so far and came reasonably close in the last experiment. The following recipe is the result of suggestions and various tidbits of info from other homebrewers interesting in emulating this recipe.
The batch that I got differs from the real thing in at least two ways that my amateur palate detects : Its hoppier than Celis and also higher alcohol. In the next batch, I'll back off on the bittering hops and sugar. The batch I tasted was the one with 6 tsp of coriander. |
Ingredients:
- 29 lbs pale malt (USA domestic)
- 1 lb carapils
- 3 lbs Belgian Biscuit malt
- 4.5 lbs granulated sugar
- 3 tsp Irish moss (30 minute boil)
- 2 oz 5.6% Cascade whole hops (60 minute boil)
- 2 oz Curacao orange peel (60 minute boil)
- 2 oz 5.6% Cascade (30 minute boil)
- 2 oz 3.3% Saaz plugs (15 minute boil)
- 1.5 oz 3.3% Saaz plugs (10 minute boil)
- 1.5 oz 3.3% Saaz plugs (5 minute boil)
- Wyeast Belgian Wit yeast
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Procedure:
Mash temperature was about 151 F for about 70 minutes.
This was split evenly into 3 five gallon glass carboys and innoculated with Wyeast Belgian Wit yeast that had been stepped up to one liter the previous day. In addition, ground coriander was added to two of the batches. One batch got 2 teaspoons, the other got 6 teaspoons - both in the form of a solution of boiling water with the coriander added for 1 minute. The remaining batch had no coriander (the "control"). |
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