[bboy9000]

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.

[dbeechum]

It may just be me, but I don't like most of the Blegian Pale Malts I've used.

That said.. Belgian Golden - if you're looking for something Duvelesque:

80% Pils
20% Sugar

done... I'd probably do magnum and saaz for hopping, but I don't like Strisselspalt.

It would an ok thing to add a touch of Aromatic to the malt bill, say 0.5 lb

[Joe Sr.]

I typically use Pils.  I also don't think I've used crystal in a golden, though maybe in a dubbel.

Drew's e-mail is spot on for a good Duvel type beer.

I like aromatic malt in a tripel and Ardennes is my favorite yeast for that style.

There's a lot of cross-over/similarities between tripels and goldens, IMO. 

[mihalybaci]

Depending on what flavors you want from the yeast I would go with White Labs WLP570 or Wyeast 1388, both of which are (supposedly) from Duvel, or White Labs WLP545 from Huyghe (Delirium Tremens).

[kylekohlmorgen]

Wyeast has the Trappist Blend (3789) in the Private Collection right now. Might be an interesting experiment.

I LOVED the yeast from Unibroue - don't think they make that year-round.

[Joe Sr.]

Wyeast has the Trappist Blend (3789) in the Private Collection right now. Might be an interesting experiment.

I LOVED the yeast from Unibroue - don't think they make that year-round.

I cultured up the dregs from a La Fin du Monde a couple weeks ago and have a tripel I hope to keg tonight or tomorrow.

Lots of banana when I pulled the air lock, which I don't recall from their beers, but I'll know how it tastes soon enough.

[ryang]

A friend of mine suggested there might be too much crystal malt in the recipe. 

The recipe:

    2 lb. crystal malt, 10° Lovibond
    2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond

That is an awful lot for belgian style golden ale.  I understand you don't necessarily want to subscribe to the bjcp styling, but that's going to finish fairly sweet.  I'd knock that combination to a pound combined at most.

[bboy9000]

Do you mean .5# of C-10 and .5# aromatic?

[gordonstrong]

I like Belgian pale ale malt, but I wouldn't use it in something pale.  I tend to use it in Belgian pale ales (duh), dubbels, and the like.  But really, if you go to most Belgian breweries, what you see as their base malt is just Dingeman Pils.  Regardless of the style.

I'm with Drew on the simple recipe for Belgian golden or tripels.  I think you could go even higher on the sugar for a golden though, since they are paler than tripels.  25-30%.  I use 20% in tripels.

I use crystal-type malts in Belgian beers all the time.  Usually the Belgian crystals (cara-whatever, special B, etc.).  I don't think I could make an adequate Belgian pale without using some caramunich.  But I'd never use them in a golden or a tripel.  Maybe a little in a Belgian blonde, though, since that can have some residual maltiness.

If you're looking for an uber-dry beer, then steer clear of crystals.  They'll add unfermentables, as well as sweetness, that takes away from the attenuation character.

[bboy9000]

I just found out my LHBS doesn't carry Belgian Pale anyway.  I'm steering clear of Pils malt for now as my immersion chiller isn't finished yet and I don't want DMS.  I'm replacing the Belgian Pale Maltwith Munton's Pale as Dingeman's website says it is a suitable substitute.  This is my new grain bill I'm thinking of for 5 gallons:

10# pale malt
.5# Crystal 10
.5# Belgian Aromatic
.25# dextrin (head retention)

[gordonstrong]

Sounds like an ESB...

A solid 90 min boil is more important for controlling DMS with Pils malt than rapid chilling.  At least in my experience.

[bboy9000]

Sounds like an ESB...

A solid 90 min boil is more important for controlling DMS with Pils malt than rapid chilling.  At least in my experience.

Sold!  I was going to do a 75 minute boil anyway so I can step it up and go with the pils.

Thanks to everyone for all I the help.