Post your Favourite Belgian Strong Recipe

Discussion in 'Homebrewing' started by firstthenlast, Feb 4, 2014.

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  1. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Hello,

    I am on a mission to make a big Belgian. Post your favourite recipe, I am looking for things around 8%+ ABV.

    I just made a great saison and triple split batch (one with 3711 and the other 3787 with some sugar) and am on a role with belgians and am looking for some inspiration.

    Lets se your stuff.
     
    #1 firstthenlast, Feb 4, 2014
  2. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Here's my dubbel recipe (formulated with the gracious assistance of some BA forum members) with fermentables adjusted for greater ABV. Should be a good start-off point to a great BSDA.

    12.0 lbs Belgian pilsner malt
    1.00 lbs Munich
    0.50 lbs Belgian special B
    0.50 lbs Belgian caravienne

    152 F sacch rest for 60 minutes
    170 F mashout for 10 minutes

    1 oz German Tradition @ 60
    1.5 lbs soft Belgian candi sugar (dark) @ 15
    1 oz Styrian Goldings @ 10

    Wyeast 3787 pitched around 68 F - free rise to low 70's.
     
    #2 od_sf, Feb 4, 2014
  3. Ilanko

    Ilanko Initiate (0) Aug 3, 2012 New York

    No Belgian Candi Syrup today ?
     
    #3 Ilanko, Feb 4, 2014
  4. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    No, decided to go with the "1.5 lbs soft Belgian candi sugar (dark)" instead. :slight_smile:

    Same thing, innit?
     
    #4 od_sf, Feb 4, 2014
  5. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I think candi is availabe either as a liquid or solid as a just sugar. yes they are the same thing
     
    #5 firstthenlast, Feb 4, 2014
    Last edited: Feb 4, 2014
  6. Ilanko

    Ilanko Initiate (0) Aug 3, 2012 New York

    That's my Belgian Strong Dark Ale (All Grain)
    8 lbs pilsner malt
    3 lbs Munich malt
    1 lbs Wheat malt
    10 oz Roasted Barley
    8 oz Oats Flaked
    8 oz Corn Flaked
    4 lbs Biscuit malt

    1 lbs Candi Sugar, Clear last 10min @ boil
    1 oz Hallertauer 60min
    1 oz Saaz 15 min
    yeast : White Labs WLP500 or Wyeas #1214

    Step mash
    122° F for 20 minutes
    149° F for 30 minutes
    158 F for 30 minutes
    Mashout: 170° F for 10 minutes

    Single Infusion
    Sacch’ Rest: 149° F for 60 minutes
    Mashout: 170° F for 10 minutes
     
    #6 Ilanko, Feb 4, 2014
    Last edited: Feb 4, 2014
  7. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Karmeliet Klone (tripel)

    Belgian Pilsner Malt 75%
    White Wheat Malt 10%
    Flaked Oats 6%
    Corn Sugar 6%
    Rice Hulls lots

    Corriander and sweet orange peel

    Bitter with Saaz, finish with Styrian Goldings, IBU-18
    Mash at 150
    Wyeast 3522, ferm @71F, ABV - 7.5%
     
    #7 PortLargo, Feb 4, 2014
  8. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I like the 10oz of roast barley. I have not seen that too much in belgian darks. You use such a dark grain but then a clear sugar. Most of the belgian darks I have seen are easy on the dark grains but then use dark candi sugar.

    I would be keen to try this. What is the result like in this beer? Is the roast very noticeable?
     
    #8 firstthenlast, Feb 4, 2014
    Ilanko likes this.
  9. Ilanko

    Ilanko Initiate (0) Aug 3, 2012 New York

    Almost like Brother Thelonious from North Coast Brewing.
     
    #9 Ilanko, Feb 4, 2014
  10. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    What is your take on your yeast choice? Have you experimented with other strains in this recipe or similar ones?
     
    #10 firstthenlast, Feb 4, 2014
  11. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Jamil's Golden Strong is pretty good, if you use the recommended yeast.
     
    #11 jae, Feb 4, 2014
  12. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I want to to rey his tripel one day as well
     
    #12 firstthenlast, Feb 4, 2014
  13. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    La Chouffe IPa clone

    for 6 gallons

    15 lbs pilsen malt
    2 lbs table sugar
    .75 oz Columbus 60 min
    .33 oz Columbus 20 min
    1.5 oz saaz 7 min
    1 oz centennial 1 min

    wyeast 3522 1 gallon starter

    9.4% 54.4 ibu
     
    #13 ventura78, Feb 4, 2014
  14. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Lets keep them coming! I know lots of folks here brew belgian beers!
     
    #14 firstthenlast, Feb 4, 2014
  15. beerohya

    beerohya Aspirant (299) Jul 24, 2003 Massachusetts

    Belgian Triple

    5 gal net
    13 lbs pilsen
    .5 lb honey malt
    .5 crystal 10L
    1.5 light candi sugar
    .5 oz centennial @ 60 min
    .5 oz amer saaz @ 45 min
    .5 oz kent goldings @ 15 MIN
    WYEAST 3522 or WLP 550
    mash @154 60 min
    sparge @ 170' 15 min

    60 min boil
    1.0 oz rose hips secondary final 2 weeks
    8.2% ABV
    enjoy!
     
    #15 beerohya, Feb 6, 2014
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