What is your most Belgian flavored Belgian?

[CanAm]

What would you recommend for a Belgian recipe with a lot of that characteristic Belgian flavor? A single or double would be best, I'm not looking for a really big beer. I have a temperature controlled fermentation chamber so could follow your fermentation process.

Thanks!

 

[tjosborne]

Northern Brewers Patersbier kit is great. I'd try that or purchase the ingredients at your lhbs. Use WLP530

 

[CanAm]

Any other recommendations? I'm going shopping tomorrow.

 

[Auger]

I like the ones brewed with real Belgians. So you know they're good.

 

[CanAm]

I like the ones brewed with real Belgians. So you know they're good.

Yes. But they're out of real Belgians at my LHBS.

 

[Auger]

Yes. But they're out of real Belgians at my LHBS.

Isn't that always how it goes?

I've never actually brewed any Belgian beers so can't help you much.

 

[beergolf]

Belgian? That is a pretty big category. dubbel, trippel, quad? All are very different.

 

[BGBC]

What would you recommend for a Belgian recipe with a lot of that characteristic Belgian flavor? A single or double would be best, I'm not looking for a really big beer. I have a temperature controlled fermentation chamber so could follow your fermentation process.

Thanks!

No, but I've got a great American recipe with lots of that characteristic American flavor.

 

[rhys333]

I like the ones brewed with real Belgians. So you know they're good.

Have you ever tried Brewing with a real Belgian? They get pis$y when you try dry-hopping them, let me tell ya.

 

[BigMack]

That "Belgian flavor" you're looking for could be a lot of things. Are you looking for something that is on the spicy side or on the fruity side? There are a ton of great Belgian yeasts, but they all showcase different characteristics that you might or might not be looking for.

 

[rhys333]

What would you recommend for a Belgian recipe with a lot of that characteristic Belgian flavor? A single or double would be best, I'm not looking for a really big beer. I have a temperature controlled fermentation chamber so could follow your fermentation process.

Thanks!

Sounds like you're on the same journey as me right now. I want to brew a flavorful Belgian beer, but without all the booziness. I hear JZ's Belgian pale ale is decent. I may try that or go with 2-Row, Munich, aromatic, and crystal. I hear buckwheat really brings out the Belgian qualities too, so another optional ingredient to consider.

Also keen on fermenting with Wyeast's Canadian/Belgian strain when it's released again in the new year. It's the incredibly flavorful and aromatic strain used by Unibroue.

 

[trav77]

You could try this:
https://www.homebrewtalk.com/showthread.php?t=202852

Nice middle of the road Belgian (in terms of ABV) a la Leffe.

 

[jmcquesten]

Beat me to it.

You could try this:
https://www.homebrewtalk.com/showthread.php?t=202852

Nice middle of the road Belgian (in terms of ABV) a la Leffe.

Another vote for WLP 530. ferment starting at 70° and let it free rise. Great yeast for blondes, dubbels, tripels, dark strongs.

Highly recommend Revvy's Blonde (Leffe clone) with WLP 530 as a starting point.

 

[CanAm]

WLP 530 has come up a lot so I'm going with that. And I think I'll give Revvy's recipe a go.

About underpitching: I've heard that Belgian yeast gives off more flavor (phenols? esters?) when underpitching as those compounds arise during the growth phase.

Anyone with experience using a single one month old smack pack of WLP 530 for 11 gallons of 1.065 - 1.070 wert mashed at 151F?

 

[CanAm]

Also keen on fermenting with Wyeast's Canadian/Belgian strain when it's released again in the new year. It's the incredibly flavorful and aromatic strain used by Unibroue.

I'll be keeping my open for this in the spring

 

[FatDragon]

Have you ever tried Brewing with a real Belgian? They get pis$y when you try dry-hopping them, let me tell ya.

Is that what the kids are calling "tea-bagging" these days?

 

[jmcquesten]

WLP 530 has come up a lot so I'm going with that. And I think I'll give Revvy's recipe a go.

About underpitching: I've heard that Belgian yeast gives off more flavor (phenols? esters?) when underpitching as those compounds arise during the growth phase.

Anyone with experience using a single one month old smack pack of WLP 530 for 11 gallons of 1.065 - 1.070 wert mashed at 151F?

Under pitching works, but I wouldn't under pitch that much. If you're talking wlp 530, I'm sure you're aware White Labs yeast comes in pure pitch packets, not smack packs. I'm not sure the difference in cell counts between wyeast and white labs, so I can't speak on that, but I doubt it's enough. Do a starter if you can or use 2 or 3 packets (2 packs is still under pitching).

Also, if you're using Revvy's recipe, the mash temp is high (158°F). Mashing the original recipe at 150 will make for a thin, cidery beer. Been there, done that. 158° keeps some backbone in the beer.

 

[CanAm]

Also, if you're using Revvy's recipe, the mash temp is high (158°F). Mashing the original recipe at 150 will make for a thin, cidery beer. Been there, done that. 158° keeps some backbone in the beer.

What FG did you end up with? I've had my last two batched come out with 1.020 - 1.022 FG and don't want that again!

 

[rhys333]

Is that what the kids are calling "tea-bagging" these days?

I knew I shouldn't have googled that.

 

[trav77]

What FG did you end up with? I've had my last two batched come out with 1.020 - 1.022 FG and don't want that again!

I just tapped a batch that went from 1.065 to 1.010 mashed at 150 and under pitched (1 l starter with expired yeast).

It was still ticking away when I crashed and kegged it at 1.010 so likely would have dropped another couple points. Still at 1.010 there is tons of body and a very malty profile, for me at least. Likely if I made it again (which I will) I would up to 154 or 156 and let it ferment out all the way.

 

[skortjorkson]

The answer you're probably looking for is S-33 or an equivalent Belgian ale yeast. That is all.

 

[Cyclman]

Blonde!

 

[jmcquesten]

What FG did you end up with? I've had my last two batched come out with 1.020 - 1.022 FG and don't want that again!

It seems like this yeast always gets down to 1.010 when I use it, except when I tried to mash at 149 because that's common for belgians. That time I think it probably got to 1.006, which is where the thin, cidery comes from. The higher mash temp offsets the sugar that's added. 530 won't leave you at 1.020.

 

[jmcquesten]

Oh, and if you go with WLP 530, you definitely need a blowoff tube. It's a very active yeast and will make a mess.

 

[catdaddy66]

The thing that gives Belgian ales the most 'Belgian' character is generally the yeast. Some malts can also but mostly the yeast is the kicker. I love the Westmalle strain (wlp530) but others impart varying degrees of other flavors.

 

[GilaMinumBeer]

Yes. But they're out of real Belgians at my LHBS.

Substitute waffles.