belgian recipe please.

[robsan77]

Just aquired some Belgian yeast and I need a recipe. Can anyone help?

 

[pittsy]

ive got a belgian wheat here , but in yankie sizes for american 5 gallon thats 4.1 uk from arti

ive got others that aint wheats if you like


Batch size: 5 gallon
Brew type: all grain
Boil size: 6.5 gallons
Grain weight: 16.75 pounds
Efficiency: 75

Original gravity: 1.063
Final gravity: 1.016
ABV: 6.1%
IBU: 31
SRM: 61.2 L

Yeast: wyeast 3942 Belgian wit made into a 2 Ltr starter and left on a stir plate for 36 hours prior to pitching.

Mash: single infusion 60 min at 152* F. Mash out at 170* F for 15 min.

Sparge: fly sparge at 170* F pre boil gravity should be 1.050.

GRAINS:

Belgian 2 row at 7 pounds
Malted wheat at 4.5 pounds
Flaked wheat at 2.5 pounds
Torrified wheat at 2 pounds
Acid malt at .75 pounds

HOPS:

2 ounces Saaz at 60 min
1 ounce Saaz at 15 min

 

[Good Ed]

where's Lucky Eddie ? our Belgian Brewmaster

 

[robsan77]

Thanks but the yeast I have is wlp 500. So not a wheat please.

 

[pittsy]

ok ill have a look , not on pc so may take a few mins

 

[pittsy]

Avant Garde again us sizes for us 5 gallon

og 1069-1071
fg 1013-1016
ibu 24
srm9
abv7%
340g honey malt
113g toasted 2 row pale malt
belgian 2 row pilsner malt
mash 90 mins at 65.1c
hops
spalt flavour/aroma
brewers gold bittering
add 5 hbu of bittering hops for 90 min boil with corn sugar
yeast wlp830 german larger yeast or wyeast 2206 bavarian larger yeast
no idea if good just copied from a recipe i have

or maybe
Double enghien blonde ale
og 1073-1074
fg1014-1015
ibu26
srm6
abv7.5%
113g belgian aromatic malt
57g belgian biscuit malt
5.7kg belgian 2 row pilsner malt
227g german wheat malt
mash 65c for 90 mins
hops
east kent goldings (flavour)7g
german hallertau hersbrucker (flavour)7g
east kent goldings (7.4) bittering
227g belgian clear candi sugar

belgian abbey yeast 1214 or 1762 no idea if ok for your yeast but i think i'd like to try this my self

 

[Mark1964]

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 9 lbs. 14.6 oz 4500 grams 50%
bohemian malt 5.9 EBC 8 lbs. 13.0 oz 4000 grams 44.4%
carabelge 5.9 EBC 1 lbs. 1.6 oz 500 grams 5.6%


Hop Variety Type Alpha Time lb: oz grams Ratio
Hallertauer Mittlefruh Whole 4.3 % 15 mins 0 lbs. 1.4 oz 40 grams 32%
Saaz Whole 3.3 % 70 mins 0 lbs. 1.4 oz 40 grams 32%
Tettnang Whole 4.3 % 15 mins 0 lbs. 1.6 oz 45 grams 36%


Final Volume: 25 Litres
Original Gravity: 1.076
Final Gravity: 1.018
Alcohol Content: 7.7% ABV
Total Liquor: 39.5 Litres
Mash Liquor: 22.5 Litres
Mash Efficiency: 75 %
Bitterness: 23.2493184087829 EBU
Colour: 15 EBC

Try this it was designed around the whitelabs 500 yeast same as we used :thumb:

 

[zgoda]

My belgian pale ale -> http://hopville.com/recipe/665290/belgi ... e-wyborowe

Turned out very easy drinking, almost session type beer, I'll definitely rebrew it this year. The yeast used is Rochefort (Wyeast Abbey 2, WLP 540).

 

[disgruntledgoat]

Here Come The Belgians- Dark Trappist Style Ale

25l Batch

3kg. German Pilsner
500g. Wheat malt
2kg. German Munich
500g. Belgian CaraMunich
500g. Belgian Special B
125g Chocolate malt

Mash for 90 Mins at 55c in 12L of water then infuse 13L of boiling water to take the temperature up to 66c. Sparge with 12l at 72c.

Boil for 90 minutes with 3oz of Willamette. Add 1oz Mount Hood with 30 minutes to go. Add 600g of Belgian Candi sugar (dark) and 500g of malt extract with 5 mins to go.

Should give you 1.080 once it's cooled. I used the Wyeast 1762 and pitched at 22c. Went off like a rocket! Fermentation complete (open ferment, top cropped the yeast after 2 days) after 5 days to 1.015.

Aged at 11c for a month.

Bottled with 240g of sugar and a 1/4 teaspoon of reclaimed yeast. Left at 23c for 1 week to carb up and another week at 11c.