[cascadesrunner]

So I came across a 1762 packet, but have never attempted any type of Belgian.  Anyone have a recipe I might be able to take a swing at?  This time of year ought work great for fermentation temperature, so I figured why not.  Thanks.

[klickitat jim]

I did a dark strong once with dark cherries in secondary that was awesome for winter nights. Wife loved it.

[riceral]

So I came across a 1762 packet, but have never attempted any type of Belgian.  Anyone have a recipe I might be able to take a swing at?  This time of year ought work great for fermentation temperature, so I figured why not.  Thanks.

Here's a good place to start:   http://www.homebrewersassociation.org/homebrew-recipes/

Several books have recipes: _Brewing Classic Styles_, _Modern Homebrew Recipes_, _Brewing Better Beer_; lots of others.

Here's a recipe for a dubbel that I did a few months ago that turned out well:
       11.5# Belgian Pilsner malt
       0.5# Carared
       0.5# Special B
       0.5# aromatic malt
       1.0# D-180 candi syrup
       1.5 oz Styrian Golden 3.2% 60 minutes
       1.5 oz Styrian Golden 3.2% 20 minutes
Mash at 152* 60 minutes
90 minute boil
I used WLP540 and got good results. Popular brew with my friends.
       
I would start with the AHA site, in addition to what others here might add.

[HoosierBrew]

That's one of my favorite strains for Dubbel and Quad.  Here's a Dubbel recipe I used with 1762. It's pretty simple and tasty.

1.068OG
23 IBU Hallertau (60 min)

75% Belgian Pils
5% Special B
5% Aromatic
15% D180 syrup

Mash 149F/ 90 mins

Hold @ 64F for 48 hours, then slow ramp up to upper 70s until FG. There you go !

[cascadesrunner]

Thanks everyone!  My LHBS carries most of that although I may have to run to Portland for the Belgian Pils.  Thanks for the fermentation schedule Jon, it's always good to head down a path already travelled when making your first pass. 

[Stevie]

If you can't find Belgian malts, use German. I personally prefer Castle Pils, but I can't get it locally. I sub with Weyermann which is fine.

[Derek]

Speaking from limited experience (1 Belgian extract/steeping grains brew and 1 all grain in primary now) i'd keep it simple.

Use Pils and Pale malts for a base with maybe some Munich/Caramunich for good measure (small amounts). Add Dark syrup to taste depending on style.

[Derek]

If you can't find Belgian malts, use German. I personally prefer Castle Pils, but I can't get it locally. I sub with Weyermann which is fine.

+1 on anything from Weyermann.