« on: July 19, 2012, 09:09:14 AM »
I want to do a Belgian-style beer for my next batch. I'm not looking to necessarily stay within any BJCP guidelines but I would appreciate some input. I found the recipe for a "Belgian Golden" online and thought it sounded good. A friend of mine suggested there might be too much crystal malt in the recipe. After referencing "Brewing Classic Styles," JZ doesn't use any crystal in his Belgians. Again, I'm not overly concerned about sticking to any style guidelines but don't want to make a nasty brew either. Please offer any suggestions. The recipe:
OG = 1.052 (13° Plato); 26 IBUs; SRM = 12; 5.4% ABV
5 lbs. Belgian pale malt, 1.8° to 2.5° Lovibond
0.5 lb. carapils or dextrin-type malt, 1.5° Lovibond
2 lb. crystal malt, 10° Lovibond
2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond
1.5 oz. Hallertauer hops (3.5% alpha acid): 0.75 oz. for 90 min., 0.75 oz. for 15 min.
1.5 oz. French Strisselspalt hops (3% alpha acid) at end of boil
Wyeast 3522 Belgian Ardennes
I might do upwards of 7lbs. of Belgian Pale Malt, partially to raise the abv and partially because I'm afraid the efficiency on my first mash may not be what I'd like. I'm also going to have some DME or a kicker on hand in case I miss my target OG a little. It was also my choice to use Wyeast 3522 Belgian Ardennes. The original recipe called for Orval yeast.