|
Belgian Tripel
|
Belgian Pale Ale
|
5.5 Gallons |
1.072 |
1.016 |
7.44 |
20.6 |
7.92 °L
|
505 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 3.9 oz |
Creation
Date: 10/7/2020 2:27 AM |
| Notes: |
|
|
Come 'Whit' It
|
Witbier
|
5.25 Gallons |
1.053 |
1.013 |
5.22 |
16.67 |
4.33 °L
|
505 |
0 |
|
|
|
| Boil
Size: 7.54 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.42 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2025 3:42 AM |
| Notes: |
|
|
18 FS Grisette Kveik LC
|
Witbier
|
27 Litres |
1.038 |
0.996 |
5.5 |
36.16 |
4.08 °L
|
505 |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 67 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2024 4:46 PM |
| Notes: |
|
|
Guava USF
|
Specialty Fruit Beer
|
31 Gallons |
1.063 |
1.009 |
7.15 |
15.99 |
4.16 °L
|
505 |
0 |
|
|
|
| Boil
Size: 32.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 85 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/14/2023 3:57 AM |
| Notes: |
|
|
Cherry Alois Crowley
|
Belgian Blond Ale
|
100 Gallons |
1.064 |
1.015 |
6.71 |
16.4 |
5.58 °L
|
505 |
1 |
|
|
|
| Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2021 4:17 PM |
| Notes: |
|
|
Sinjoor
|
Belgian Pale Ale
|
20 Litres |
1.052 |
1.014 |
5.07 |
27.49 |
8.27 °L
|
505 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 144 g |
Creation
Date: 11/16/2021 11:18 AM |
Notes: 1 liter yeast starter
Ferment at 19 degrees |
|
|
"Bell Rung"- Belgian Golden Strong
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.084 |
1.008 |
10.03 |
26.06 |
4.64 °L
|
505 |
0 |
|
|
Author:
|
|
Scott23
|
|
| Boil
Size: 7.33 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 8.5 oz |
Creation
Date: 7/14/2021 1:30 AM |
Notes:
Mash grains at 150 °F (66 °C) for 90 minutes.
Boil wort for 75 minutes adding hops and corn sugar per scheduled times.
Cool wort to room temperature and drain or rack the wort off of the trub.
Aerate the cool wort and oxygenate. Pitch both yeasts.
Ferment at 68 °F (19 °C) for 10 days in the primary and 2 weeks in the secondary.
|
|
|
Sasion
|
Specialty Fruit Beer
|
5.5 Gallons |
1.089 |
1.022 |
8.79 |
0 |
27 °L
|
505 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.164 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2021 2:40 AM |
| Notes: |
|
|
Monk's Ambush
|
Belgian Tripel
|
22 Litres |
1.085 |
1.014 |
9.41 |
30.11 |
5.84 °L
|
505 |
0 |
|
|
|
| Boil
Size: 25.35 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 255.2 g |
Creation
Date: 3/7/2021 3:48 PM |
Notes: Pitch yeast and ferment at 17c, allowing temperature to rise to 21 over 4 days (raise 1 degree per day)
Carbonate for 3 weeks.
Cold condition (1.5c) in bottle for 4 weeks after carbonating. |
|
|
Mixed Ferm Saison
|
Saison
|
5.5 Gallons |
11.248 |
0.417 |
5.72 |
26.26 |
3.33 °L
|
505 |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 9.2 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.3 oz |
Creation
Date: 12/5/2020 8:50 PM |
| Notes: Been using OYL-500 with wild yeast from cider apples. Propping this up for over a year. The phenolics from OYL-500 has been muted by now. Just a touch of Brett C funk and super dry. |
|
|
Partigyle Strong Saison (Vincent)
|
Brett Beer
|
4.75 Gallons |
1.027 |
1.006 |
2.66 |
21.86 |
12.72 °L
|
505 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 20 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/24/2015 12:54 AM |
Notes: 12/30
Crisp, light, grassy hops, light lemony pith, balanced bitterness and malt. Super drinkable. Mike said it was “lovely.”
12/21
Legged, from Zach “ It's great, very small, very crisp and floral. Good drinkin beer. Slightly [light bodied] but in a way that adds to the crispness, I think the water chemistry really helped there.”
12/4
Batch sparged with approx. 5+ gallons.
Partigyle lower efficiency than expected (20 instead of 30%). 4-4.5 gallons or a stronger boil to reduce to 3.5 batch size may be better?
www.nepenthehomebrew.com/collections/adjuncts/products/golden-belgian-candi-syrup-1-lb-pouch-5-lovibond
MASH:
Approx
3g CaCl
4g CaSO4
Approx 4.5 gallons
Mash in 153
Partigyle brew from https://www.brewersfriend.com/homebrew/recipe/view/38170/strong-saison
Dry hop at the very end to avoid vegetal character (3-4 days)
1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4
The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)
ESTIMATING 6 gallons for big beer and 5 gallons for small beer
___
Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat
Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.
Free rise fermentation
Dry hop at the very end to avoid vegetal character (3-4 days)
Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus
Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging
Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)
The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)
The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance. |
|
|
Wild Yeast Ale
|
Wild Specialty Beer
|
6.5 Gallons |
1.057 |
1.014 |
5.57 |
0.91 |
4.05 °L
|
505 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2020 2:22 PM |
| Notes: |
|
|
Bière De Garde - Barrel Aged
|
Bière de Garde
|
6.3 Gallons |
1.069 |
1.015 |
7.01 |
30.14 |
8.05 °L
|
505 |
1 |
|
|
|
| Boil
Size: 7.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 67 |
Mash Thickness: 1.27 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2020 4:02 PM |
Notes: French Ale WLP072 out of stock at Morebeer; May/June Seasonal
French Saison WLP590
Belgian Style Saison Blend WLP568
Belgian Saison III Ale WLP585 out of stock at Morebeer; May/June Seasonal
GigaYeast Saison #2 GY027
French Saison Wyeast 3711 aromatic, estery, pepper, citrus
Gulo Ale Omega OYL501 Morebeer calls it West Coast Ale. for IPA and Biere de Garde; STA1 gene, diastaticus ferments dextrins, very high attenuation |
|
|
CLONE KWAK
|
Belgian Blond Ale
|
8 Litres |
1.073 |
1.008 |
8.52 |
26.34 |
11.5 °L
|
505 |
0 |
|
|
|
| Boil
Size: 9.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 15.8 g |
Creation
Date: 5/1/2020 9:46 AM |
| Notes: |
|
|
Old Bridge Celebration Ale
|
Belgian Pale Ale
|
110 Litres |
1.054 |
1.013 |
5.37 |
27.44 |
6.44 °L
|
505 |
0 |
|
|
|
| Boil
Size: 123.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 82 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 766.5 g |
Creation
Date: 10/8/2019 5:18 PM |
| Notes: |
|
|
Michael Tonsmeire's Golden Hoppy Sour
|
Mixed-Fermentation Sour Beer
|
6 Gallons |
1.054 |
1.009 |
5.86 |
22.59 |
3.64 °L
|
505 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2019 6:57 PM |
Notes: 7.5 lbs. (3.4 kg) Rahr 2-row Brewer’s Malt
2 lbs. (0.91 kg) flaked wheat
0.25 lb. (113 g) acidulated malt
0.5 oz. (14 g) 88% lactic acid
1 oz. (28 g) Simcoe® hops (pasteurization)
1 oz. (28 g) Mosaic® hops (pasteurization)
1 oz. (28 g) Citra® hops (pasteurization)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Mosaic® hops (dry hop)
0.5 oz. (14 g) Citra® hops (dry hop)
Omega Yeast Labs OYL-605 (Lactobacillus Blend) bacteria
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops. Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter.
Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes. Turn the heat off, and either use a wort chiller to force the temperature down to 180 °F (82 °C) or simply allow to cool with the lid off for 30 minutes. Add the hops and allow to steep for 20–30 minutes before fully chilling. Transfer the chilled wort to a fermenter.
Aerate and pitch the saison yeast and Lactobacillus of your choice (Brett is optional). Ferment at 73 °F (23 °C). Approximate fermentation time in primary is two weeks. Once the gravity stabilizes, the beer is ready to package. If you are bottling, add the dry hops to the primary fermenter. Aim for 2.7 volumes of CO2.
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|
|
Dubbel
|
Belgian Dubbel
|
58 Litres |
1.063 |
1.011 |
6.84 |
27.77 |
11.42 °L
|
505 |
0 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2019 5:41 PM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.054 |
1.005 |
6.51 |
21.57 |
9.42 °L
|
505 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2019 1:00 PM |
Notes: -Mash at 152°
-Ferment at 68° |
|
|
Rochefort 10
|
Belgian Dark Strong Ale
|
3 Gallons |
1.104 |
1.024 |
10.47 |
21.96 |
31.74 °L
|
505 |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2019 3:57 AM |
| Notes: |
|
|
10 Feb 18 Triple
|
Belgian Tripel
|
5.5 Gallons |
1.078 |
1.017 |
8.12 |
22.85 |
6.52 °L
|
505 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2018 11:41 PM |
| Notes: |
|
|
|
|