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Belgian Ale - All Grain Recipes
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Written by Steve Stroud
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Wednesday, 08 July 2009 20:18 |
Description:
I have tasted both the Witkap pater and La Trappe's Enkel. Both are pale, somewhat delicate (well, in a Belgian ale sense) top fermented beers. I found both quite aromatic, with lots of yeast derived aromas, perhaps some spicing as well. Hopping was low.
As a first guess, I would essentially brew a tripel, but cut all ingredients back to give an OG in the 1050 or so range; hopping and spicing should be reduced also.
If anyone brews this, I'd be happy to sample a bottle and give you my opinion :-). |
Ingredients:
- 14 lb Belgian pilsner malt
- 2 lb corn sugar
- 1.6 oz Saaz leaf hops (alpha ~ 3)
- 1.25 oz EK Goldings (alpha ~4.5)
- 8 grams coriander seed
- 5 grams dried orange peel
- Belgian ale yeast (Westmalle or La Chouffe)
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Procedure:
I'd boil all of the hops for 60 minutes except for a smidge added the last 5 minutes. Grind the spices before using and boil for 15 minutes.
You could shade the color of the beer and add complexity by replacing a small amount of the pilsner malt with carapilsner or carvienne malt; likewise a touch of malted wheat could be used to advantage.
Assuming 30 pts/lb for the malt and 44 pts/lb for the sugar, you should get an of about 1.050. IBU's calculate out to be ~20.
Use a good Belgian ale yeast. Westmalle (reportedly Wyeast 3787) or La Chouffe (available from YCKC or RTP orJeff Frane) would both be appropriate. |
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Written by David Boe
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Wednesday, 08 July 2009 20:17 |
Description:
I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit. |
Ingredients:
- 9.5 lbs pale malt
- 4 oz. Crystal malt (20 deg L)
- 4 oz. Brown malt
- 3/4 lbs Sugar
- 1 oz. Styrian (5% alpha) (bittering)
- .3 oz. Hallertauer (bittering)
- .3 oz Saaz (aroma)
- 3 oz priming sugar or 2-2.5 volumes of CO2
- trappist ale yeast starter
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Procedure:
Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F. |
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Written by Delano DuGarm
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Wednesday, 08 July 2009 20:16 |
Description:
The most important aspect of brewing this sort of beer is the yeast. Normal ale yeasts need not apply. You have to find a Belgian that works well in your brewery, that is produces the right esters without turning your beer into bananabrau. I highly recommend avoiding the Wyeast 1214 for this reason. The Wyeast White beer yeast (#3944) is an excellent replacement, though it performs sluggishly for me at low temps (below 65 F). YMMV, of course. |
Ingredients:
- 10 lbs Dewolf and Cosyn pilsner malt
- 1 lb. Briess 2-row malt
- 1.5 lbs. Corn sugar
- 2 lbs Laglaander Extra pale dry malt extract
- 1.5 oz. Tettenager (4.4%) 60 min.
- 0.5 oz. Tettenager (4.4%) 5 min.
- Wyeast White beer yeast
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Procedure:
Mashed malts with step infusion mash, 30 min. 122 F., 75 min. 150 F., 10 min. 168 F.
Boil thirty minutes. Add corn sugar, malt extract, 1st hop addition. Boil 55 minutes. Add 2nd hop addition. Cool and pitch yeast (2 liter starter). Ferment 65-70 until completion. |
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Written by Todd Enders
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Wednesday, 08 July 2009 20:16 |
Description:
The long, rather cool mash seemed to break down the dexterine malt more than I would have liked, and I only had 1--1/2 ounces of hops around, so the batch is underhopped. I didn't notice a lot of banana ester during the fermentation, and it tasted sweetish and has a somewhat strong molasses note at bottling, with a noticible, but not too strong, banana component. Underneath was the characteristic woody-spicy accents I associate with Chimay. One week after bottling, the banana seemed to subside, and things seemed to be going along rather nicely. However, at two weeks after bottling, the banana component came back with a vengence! I dropped off a 6-pack for one of my brewing comrades, and he called me yesterday to say that it was "rudely banana."
I hope the esters subside with age, as it is overpowering right now. On opening, a bottle almost fills the room with the ripe banana smell. The taste is intensely banana!!! Fermentation was at about 70-75, for what it's worth.Only time will tell, I guess... |
Ingredients:
- 6 pounds, U.S. 2--row malt
- 3--1/4 pounds, dexterine malt
- 2 pounds, unmalted wheat
- 1 pound, light brown sugar
- 1 cup, blackstrap molasses
- 1--1/2 ounce, East Kent Goldings hops (6.1% alpha)
- Chimay yeast
- 2/3 cup, corn sugar (priming)
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| OG: 1.070 (5--3/4 gallons) FG: 1.011 |
Procedure:
Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts of water until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126--131F. Mash: 2 hours at 148--152. Mash out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170. Boil 2--1/2 hours adding hops 60 minutes from the end of the boil. |
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Written by Tony Babinec
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Wednesday, 08 July 2009 20:15 |
Description:
The Chimay yeast is a very important component of making a Chimay clone. You might try to get your hands on Wyeast Belgian ale yeast, though to me it doesn't taste like Chimay's. |
Ingredients:
- 9 pounds U.S. 2-row
- 1.5 pounds Munich malt
- 0.5 pounds 60L (or darker) crystal malt
- 1-2 ounces of chocolate malt
- 1 pound of honey or dark brown sugar
- 6 - 7 AAUs bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
- Chimay yeast, of course
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Procedure:
Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
If you're not an all-grain brewer, then don't use the 2-row or munich malt but use, say, 7 pounds light, unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or brown sugar will boost the starting gravity as well as contribute to the flavor and body of the finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F. This should lead to more of that Chimay flavor in the finished beer. And, don't drink the beer all at once, as its flavor will evolve in the bottle over time. |
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