Brewers Roundtable Reference Library » belgian

Mac’s Peach Ale Recipe

admin — Mon, 03 Nov 2008 02:19:57 +0000

Description:
It drew raves from friends when I first made it. The peach is very apparent, especially in the nose.
Ingredients:

* 4 lb. British 2 row pale malt
* 2.5 lb. wheat malt
* 1 tsp. gypsum
* 1 lb. clover honey
* 1 oz. Saaz hop pellets (3.2%AA)
* 10 lb. peaches
* Wyeast 1214 Belgian Ale Yeast

Procedure:
Add grains and gypsum to 8-2/3 qt. water at 133 deg.F. Protein rest at 122 deg.F for 30 minutes. Raise temp. to 155 deg.F and hold for 1 hour. Sparge with 5 gallons water. Collect wort, add honey, boil for 75 minutes adding hops for last 45 minutes. Cool, pitch, ferment for 1 week.

Meanwhile, wash, split, and pit peaches. Place in plastic bags and freeze. When ready to rack beer into secondary, thaw peaches and mash them in the bags. Put peaches into bottom of 6 gallon carboy. Rack beer onto mashed peaches. Attach blowoff hose to carboy. Leave in secondary for at least 2 weeks. Bottle with 1 c. corn sugar.

Raspberry Beer Recipe

admin — Fri, 24 Oct 2008 19:21:39 +0000

Beer Style: fruit beer, raspberry ale
Recipe Type extract
Description:
Wine base cause massive restart of fermenation. Literally blew the lid off the carboy! Tasted one week in bottle. Very boring. Flavor varies a lot with temp. Lots of seeds in first bottle, other bottles clear.

If I were to make this again, I would add about 1/2 pound of chrystal malt (20L) to sweeten it a bit. Also, when racking and adding the wine base, _put on a blow off tube_ this stuff made a big mess!
Ingredients:

* 5 1/2 lbs. dry light malt extract
* 1 1/3 oz. willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
* 1/3 oz willamette hop pellets 10 minutes
* 1/3 oz willamette hops 5 minutes
* 1 can (96 oz) raspberry wine base
* 1 package wyeast Belgian ale yeast
* 1/4 teaspoon Irish moss

Procedure:
Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.

Barleywine All-Grain Recipe

admin — Fri, 24 Oct 2008 19:13:37 +0000

Beer Style: barleywine, strong ale
Recipe Type all-grain
Description:
Here’s a recipe I put together last spring for my brother who wanted to brew an all-grain barleywine. I have never tasted one previously but looked at a number of recipes to come up with this one. I think this one tastes wonderful.
Ingredients:

* 12# German Pils malt
* 3# Belgian Munich malt
* 12 oz British Chocolate malt
* 2# British Medium Crystal malt
* 1 oz Eroica (60 min)
* 2 oz Northern Brewer (60 min)
* 1 oz. Kent Goldings (30 min)
* 1/2 oz Kent Goldings (20 min)
* 1/2 oz. Kent Goldings (finish)
* Irish Moss at 15 min
* Wyeast Irish Ale Yeast (recultured)
* Dry Champagne Yeast (secondary)

Procedure:
The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.

Witbeir Recipe

admin — Fri, 24 Oct 2008 19:03:07 +0000

5lbs Flaked Wheat
3lbs 2-row
3lbs 6-row
1 oz Liberty (.5 60 min, .25 10 min, and .25 0 min)
1 oz Bitter Orange Peel (5 min)
.5 oz Coriander (5 min)
Wyeat Belgian Witbier

My head retention isn’t the greatest. It’s not huge and dense like I want. I’m thinking more priming sugar, but it already has decent carbonation.. Could the oils from the orange peel be killing it?

And I’m getting that typical ham aroma from the bitter orange peel. To counter this, I’m thinking about adding .5 oz of sweet orange peel. I think it would put the ham aroma in the background.. where it should be.

Now if it’s the oils from the orange that are killing the head retention, I can’t imagine adding sweet orange peel..

I realize some might consider a full ounce of bitter orange peel to be a lot, but I like the bitterness. What do you guys think? I was thinking maybe adding the bitter orange peel a bit earlier might help.

Choke Cherry Belgian Wit Recipe

admin — Wed, 15 Oct 2008 16:17:14 +0000

A ProMash Brewing Session – Recipe Details Report

Recipe Specifics
—————-

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 27.00
Anticipated OG: 1.064 Plato: 15.78
Anticipated SRM: 8.0
Anticipated IBU: 24.0?
Brewhouse Efficiency: 69 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
7.4 2.00 lbs. Flaked Oats America 1.033 2
37.0 10.00 lbs. Wheat Malt America 1.038 2
3.7 1.00 lbs. CaraPilsner France 1.035 10
3.7 1.00 lbs. Victory Malt America 1.034 25
3.7 1.00 lbs. Crystal 40L America 1.034 40
44.4 12.00 lbs. Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
2.00 oz. Tettnanger Whole 4.60 18.3 60 min.
.5 oz. leftover mixed low AA hops Pellet 6.00? ? 60 min.

Extras

Amount Name Type Time
————————————————————————–
0.07 Oz Grains of Paradise Spice 0 Days(boil)
2.50 Oz Sweet Orange Peel Spice 0 Min.(boil)
0.65 Oz Coriander Seed Spice 0 Min.(boil)
0.23 Oz Irish Moss Fining 45 Min.(boil)
0.23 Oz Irish Moss Fining 15 Min.(boil)

Yeast
—–

White Labs WLP400 Belgian Wit Ale

Mash Schedule
————-

Mash Type: Single Step

Grain Lbs: 27.00
Water Qts: 35.91 – Before Additional Infusions
Water Gal: 8.98 – Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 – Before Additional Infusions

Saccharification Rest Temp : 154 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 168 Time: 0

Notes
—–
At flame out add 12 lbs frozen/thawed macerated choke cherries. pasteurize for 20 minutes at 165 degrees, while stirring to distribute juice. Strain out seeds and pulp when transferring to primary fermenter.

2 grams GOP, and the orange peel and coriander at flameout — they will add their flavor during the chokecherries pasteurizing process.

Houblon Chouffe IPA Recipe

admin — Wed, 15 Oct 2008 16:10:22 +0000

A ProMash Recipe Report

Recipe Specifics
—————-

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.072 Plato: 17.40
Anticipated SRM: 3.8
Anticipated IBU: 52.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Formulas Used
————-

Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
69.3 9.00 lbs. Pilsener Belgium 1.037 2
15.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
15.4 2.00 lbs. Beet Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
1.00 oz. Galena Pellet 10.00 44.5 60 min.
0.50 oz. Czech Saaz Pellet 3.50 4.0 30 min.
1.50 oz. Czech Saaz Pellet 4.00 4.4 5 min.
0.50 oz. Amarillo Pellet 8.90 0.0 0 min.
1.50 oz. Amarillo Pellet 8.90 0.0 Dry Hop

Yeast
—–
WYeast 3522 Belgian Ardennes

Fermented @ ~65F

Saison Dupont Clone Brew Recipe

admin — Tue, 13 May 2008 15:30:43 +0000

600+ Clone Beers and Original Home Brew Recipes

Description:

A solid white head with a fruity sweet aroma.

Size:

5 gallon

Ingredients:

9 1/2 lb.Pilsner malt

1lb. Wheat

1/2 Lb. Vienna

1 lb. Clear candi sugar

1 oz. Styrian Goldings

3/4 oz. East kent goldings

1/2 oz. Bitter orange peel

1/4 oz. Saaz

1 tsp. Irish Moss

Wyeast 1214 Belgian Abbey yeast

1 1/4 cup xtra light D.M.E.

Brewing Instructions:

Mash all grain at 150f. for 90 min.Sparge with 170 f. water and accumulate 1 1/2 gallon of wort.Bring to a boil aand add candi sugar and the Styrians. Add enough water to make 2 1/2 gallons.Boil for 45 min. and add 1/2 oz. of East kents,orange peel and the irish moss.Boil for 10 min. and add the final 1/4 oz. of East kents.Boil for 5 more min.Remove from heat,cool and pitch yeast.

Fermentation:

Primary 7 days

Secondary: 1 week

O.G.-1.065

F.G.- 1.014

Alcohol-6.5%