Buddy of mine loves Belgian beers and was asking if I could make one. I typically do extract brews and I have no prior knowledge of making or really even drinking Belgians. Any good extract recipes/advice? Much appreciated!
I don't think you're getting much feedback because your question is too broad. This site breaks down Belgian Ales into 18 specific categories and if I count right BJCP is 16 styles. Hope this doesn't read as a jerk . . . we just need more info to be able to provide you better feedback. What style of Belgian Ales does your bubby like? Second, what style do you like? May as well try to brew both for you and your friend. If easier, give examples of commercial you both like.
My 2 cents contribution is to mention that you can brew a high quality Belgian Ale (e.g., Trappist style Ale, Abbey Ale, Saison, Strong Golden Ale...) using extract. I would suggest something like Briess Pilsen malt extract as your 'base malt'. Cheers!
http://www.beeradvocate.com/community/threads/your-best-belgian-go.146813/ Mostly all grain recipes, but a few extract. Should give you some ideas, anyway.
I brewed this for my first Belgian Tripel as a extract. It was a good way to start and see what I liked. It turned very good. Something easy to try for the first Belgian. http://www.brewersbestkits.com/pdf/1044 2013 Belgian Tripel Recipe.pdf
The beauty of Belgian beers is you can develop complexity with a simple grain bill. I have a dubbed recipe in the recipe section is that illustrates this. It would is all pils base malt with dark candi syrup and a touch of crystal. It would translate very easily into an extract recipe. If this interests you but you need help converting from grain to extract, just ask.
Just substitute Briess Pilsen malt extract and that beer will turn out just fine. I just gotta ask: what is a "dubbed" beer!?! Cheers!
It's me sneaking a BA quickie on my iPhone when in a low-productivity moment at work. Stupid iPhone spell corrector diminishes the phone's (ormy own) smart-ness. Yep, I would instruct anyone converting that recipe to use pretty much any light malt extract in place of the Pilsner malt, but Briess Pilsen was what I had in mind.
Another simple, delicious one that I happen to be drinking right now 5 gallons of 1.047 saison 9#s German pils malt, 1 oz Cluster hop, 90 minutes bittering addition, 2 oz Saaz hop at flameout, whirlpool for 15 min. WLP 585 Belgian Saison III The yeast brings so much flavor, and while I love German pils malt, I think you would get a tasty beer with 6 #s of LME and 4 oz of demerera sugar (or plain white -- I'm just being fancy). The downside is that the yeast is seasonal and may not be out again until the summer.
Peter, WLP 585 is indeed an excellent Saison yeast strain. I have over a case of Saison left that I brewed with this yeast strain earlier in 2015. It is indeed a shame that this is a seasonal yeast strain. Cheers!
Thanks for all the advice guys I'll keep researching and let you know what I decide, if I ever do. I'm quite indecisive tomorrow i could want to brew a stout. Anyways cheers!
