ReverendBrown
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I brewed a 19L batch a little while back, and I'm just now able to start popping the caps off and enjoy. Wow! Your recipe is exactly what I was hoping for. Thanks!
20 gallon of this is now fermenting with wyeast 3711
I mashed at 158F
Will report how this turns out
I've been making this for a while now, I've tried several others and this one is the best so far. Once I accidentally mixed up the hop additions and actually enjoyed the beer more so that's what I've done ever since.
Thanks for the recipe
I'm still an extract brewer, is there an extract w/ mini-mash recipe that turned out well?
BIAB brewer here (not that it makes a difference). I want to brew this next weekend. I've looked at other Belgian Blonde recipes and this is the first one that shows a mash temp of 158. What, if any, difference would it make if I mash at 150-152 for 60 minutes?
Also, the OG shows 1.068 and FG of 1.010. When i entered into brewers friend the OG is 1.061 and FG is 1.017. Would mashing lower reduce the FG?
If you use WLP530, your final gravity will be way below 1.017. This yeast is a monster. Beersmith estimates but obviously cannot predict your FG. I usually get 80-85% attenuation with WLP530.
Higher mash temperature means less fermentable sugars and more body. If you mash at 150-152F, and you add sugar on top of that, and you use WLP530, you'll end up with a very dry beer.
A Belgian Ale is supposed to be dry correct? I do plan on using WLP530 and i plan on adding sugar per recipe.
I've looked at other Belgian Blonde recipes and this is the first one that shows a mash temp of 158. What, if any, difference would it make if I mash at 150-152 for 60 minutes?
I provided the explanation in the very first post on this thread as to the mash temp. And yes, it would make a difference, it wouldn't be the same beer, it wouldn't taste like mine, it wouldn't have the same body. People always ask, "if I do this, if I substitute this..." And the answer is "then you'd be making a completely different recipe."
Nothing wrong with that, experimentation is fine... But when you want to make a specific recipe, be it food, or assembling a model kit, or building something from plans, if you want to make it exactly as the person intended, then you follow their instructions.
In this case it's a clone of a specific beer. And to approximate the taste of that beer, THIS is what I did to get there... If you want to make a clone then follow my lead... if you want to make a nice Belgian Blonde then tweak to your heart's content.
On National Homebrew Day I brewed a Belgian Beer based on this original recipe, except I wanted to make a Mesquite Smoked Pineapple Belgian Blonde. I changed the hops to Citra because they tend to have to me a pineapple note to them, and I changed the yeast as well (and I don't have my notes here) to a different yeast that when fermented at a certain temp my research said it tends to create a pineapple flavor as well.
Then on Friday I sliced two pineapples up and macerated them overnight in brown sugar. On Saturday I smoked them in a stovetop smoker for 30 minutes with mesquite chips. I tossed the pineapple back into the plastic baggie with the brown sugar pineapple syrup that had formed overnight. Yesterday I sanitized a hop bag and added the pineapple to the fermenter and then poured the syrup in along with it. I'm going to keg it this weekend, and possible throw either that pineapple or perhaps fresh pineapple into my randall and run my beer through it.
Looking forward to trying it. But I know it's not the same beer it's not going to be a clone of Leffe.
This is a great recipe to experiment with, it's a good base. But if you're trying to achieve a close approximation of what I was trying to achieve (and think I did really well with this one...took a lot of trial and error and research) then sticking to the recipe is the way to go.
I did try Stella a couple weeks ago but actually prefer the Leffe.
Incase anyone is looking for a metric version of this (hops and grain as available) I did it up on Brewtoad
Thinking of trying Mangrove Jack's M47 - Belgian Abbey (dry yeast). Does anyone have any experience or should I stay with the liquid?
Or if anyone can recommend any of the other dry Abbey yeasts?
Edit: I see the dry yeast question has already been discussed
Thinking of trying Mangrove Jack's M47 - Belgian Abbey (dry yeast). Does anyone have any experience or should I stay with the liquid?
Or if anyone can recommend any of the other dry Abbey yeasts?
I am very curious about the Mangrove Jack's Abbey yeast, and have thought about trying it in a Dubbel. If you decide to try it, let us know how it turns out!
I have used Danstar's Abbaye yeast in a dark strong belgian, and wasn't too impressed.
I brewed a nearly identical recipe last weekend which I found on beersmith. I pitched Safbrew Abbaye because it's what I had. Hoping for the best.
Also did a step mash with Protein rest and mash at 152...
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