Scrapping together a Belgian Single.

[Bigbre04]

I am trying to empty my grain room before I order more grain.

I have lots of options for colored malts and such. base malt is my bigger challenge.

I have about 80lbs of pils left. The vienna is not traditional, but i didnt think that it would hurt style wise.

This is where i ended up! let me know what you think!
https://www.brewersfriend.com/homebrew/recipe/embed/1586606

Yeast wise i have a few options:
Belgian abbey, kolsch, San diego, munich lager, mexican lager, voss, augustinian lager, and probably some others.

Hops wise, I am relatively limited on nobles, but i have lots of options for new world hops.
my nobles(and adjacent) are:
Loral cryo, Willamette, fuggles, perle, and magnum.

This brew is atleast 2 weeks out and it should have some time to age before it goes on draft.

 

[Dave Y]

What? No peasant 2 row?


I was a little hesitant seeing Columbus, but for bittering I think it will be fine.

Belgian Abbey Normal Yeast for the win. I wouldn’t do a lager yeast on this if you want something Belgian-ish. Embrace the phenolics.
I agree, Vienna won’t hurt here.

It looks good!

 

[J A]

The Columbus is out of place and since you have Magnum, I'd make that change. I might opt for cooking up some cane sugar into candi-syrup rather than using corn sugar if possible, but that's a hassle with a big batch.
Seems solid, though. Whatever Belgian yeast you have on hand will do. Definitely not lager or kolsch yeast.

 

[Bigbre04]

The Columbus is out of place and since you have Magnum, I'd make that change. I might opt for cooking up some cane sugar into candi-syrup rather than using corn sugar if possible, but that's a hassle with a big batch.
Seems solid, though. Whatever Belgian yeast you have on hand will do. Definitely not lager or kolsch yeast.

i actually just listened to a podcast comparing sugars in finished beers. i am not really sure that there is a justifiable difference, especially at larger scales when you compare the cost difference. I dont really want lingering sweetness.

Dextrose is about as simple as it gets in sugars and will ferment out clean and quick. Clean, fast, consistent fermentations are my jam.

I want to finish the columbus as it is old and needs to be gone. that being said, i dont think you really can taste a difference between magnum and columbus additions at 60 mins, especially with the other hops and flavors rolling around in there.

@Dave Y nope im going to use up my remaining ~3 bags of my beloved 2 row on 2 batches of oyster stout and a West coast IPA. #beefin

Hopefully i will be able to get this into the tank next week. just so that i have some time for it to "age"...I do have 2 kegs of my 9% Blackberry triple left that have about 6 months of age on them!

 

[Sandy Feet]

I tried using White Labs 550 on a Single a couple of times, but stupid me tried to do it in the winter. I got some Belgian out of it at the cooler temps, but I think that type of yeast is going to need to get warm to get more character out of it. Those things are simple, but I also think the Vienna might be good in it.
I think I used Pils and a tiny bit of Biscuit in mine. It was really simple.
Candi syrup goes really well in something like a Dubbel, but I'm not sure about the additional pain in the ass making it for a lighter beer.

 

[Bigbre04]

I tried using White Labs 550 on a Single a couple of times, but stupid me tried to do it in the winter. I got some Belgian out of it at the cooler temps, but I think that type of yeast is going to need to get warm to get more character out of it. Those things are simple, but I also think the Vienna might be good in it.
I think I used Pils and a tiny bit of Biscuit in mine. It was really simple.
Candi syrup goes really well in something like a Dubbel, but I'm not sure about the additional pain in the ass making it for a lighter beer.

ya i wouldnt bother with making it as i can buy it commercially, its just pricey and IMO doesnt really justify the cost/effort vs the dextrose that i have a 55lb bag of on hand.

 

[Bigbre04]

crashing this guy this morning and damn it is gonna be killer.

starting gravity was 12.85p it finished at 2.0p!

nice and dry with a hint of grain and really nice belgian character.

feremented it at 72f.

ill carb and pack it tomorrow!

 

[Bigbre04]

it is so damn good. gonna pack it today and bring a growler home for me! i think im gonna call it My Precious Golden Ale

 

[Dave Y]

it is so damn good. gonna pack it today and bring a growler home for me! i think im gonna call it My Precious Golden Ale

 

[Minbari]

i actually just listened to a podcast comparing sugars in finished beers. i am not really sure that there is a justifiable difference, especially at larger scales when you compare the cost difference. I dont really want lingering sweetness.

Dextrose is about as simple as it gets in sugars and will ferment out clean and quick. Clean, fast, consistent fermentations are my jam.

I want to finish the columbus as it is old and needs to be gone. that being said, i dont think you really can taste a difference between magnum and columbus additions at 60 mins, especially with the other hops and flavors rolling around in there.

@Dave Y nope im going to use up my remaining ~3 bags of my beloved 2 row on 2 batches of oyster stout and a West coast IPA. #beefin

Hopefully i will be able to get this into the tank next week. just so that i have some time for it to "age"...I do have 2 kegs of my 9% Blackberry triple left that have about 6 months of age on them!

Just my $0.02 on the sugar. It is not so much the fermentability of the sugar as the flavor. The candi sugar is Caramelized and gives the traditional flavor for Belgian styles

 

[Bigbre04]

Just my $0.02 on the sugar. It is not so much the fermentability of the sugar as the flavor. The candi sugar is Caramelized and gives the traditional flavor for Belgian styles

thats a long long debate. the only thing that i want from the sugar is booze and dextrose is very good at booze.

also the beer is kegged up. its super clean and delicious!