Author Topic: Belgian Single  (Read 665 times)

Offline narcout

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Belgian Single
« on: April 06, 2014, 04:46:25 PM »
I brew a lot of Belgian singles.  It's a fun style to play with, and they always seem to turn out pretty well.

This is what I'm planning for next weekend.  I've never experimented with the lighter colored candi syrups before (I usually use evaporated cane sugar).

5.75 Gallon Batch

9 lbs. Belgian pils
1 lb. Golden Candi Syrup (5L)
1 oz. EKG 60 min
1 oz. Saaz 10 min
2 oz. Saaz 2 min
Wyeast 3522 (Belgian Ardennes) 

I'll probably pitch in the low to mid 60s, let it free rise, and cap it around 72.

Offline HoosierBrew

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Re: Belgian Single
« Reply #1 on: April 06, 2014, 04:59:28 PM »
Yep, makes a great summer beer, with Belgiany character. Sounds great !
Jon H.

Offline gmac

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Re: Belgian Single
« Reply #2 on: April 07, 2014, 08:10:00 AM »
How important is the Belgian malt?  I have Weyerman Pils I need to use up and I have Wyeast Belgian/Canadian yeast that I need to use before it gets too old.  I was thinking of something just like this recipe this morning so this is pretty timely.

Offline a10t2

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Re: Belgian Single
« Reply #3 on: April 07, 2014, 08:25:50 AM »
This is one of my go-to styles as well. I generally add some wheat and pass on the sugar to make sure there's enough body. I really like to pitch 3522 in the upper 60s and then let it rise to 72°F. It seems to me like even in the upper 60s the esters are pretty restrained, and when I do low-gravity beers I'm counting on some fruitiness to add complexity. I'm doing these quite a bit lower in gravity though - about 1.042.

It also seems like this would be very hop-forward to me. I'll be interested to hear how that turns out.
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Offline erockrph

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Re: Belgian Single
« Reply #4 on: April 07, 2014, 08:35:00 AM »
How important is the Belgian malt?  I have Weyerman Pils I need to use up and I have Wyeast Belgian/Canadian yeast that I need to use before it gets too old.  I was thinking of something just like this recipe this morning so this is pretty timely.

While I haven't tested it side-by-side in a pale beer like this, I haven't noticed enough of a difference between Castle pils and Weyermann where I wouldn't use them interchangeably. I don't see a problem here.

And this is a perfect recipe to step up your 3864 for something big. Makes a killer BDSA.
Eric B.

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