The following beer recipe is featured in the January/February 2005 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Bill Schneller thinks the best approach to brewing Belgian beers is to not be a slave to the guidelines. Most Belgian-style beers are yeast driven, with malt and hops playing supporting roles. Schneller says adding fully fermentable sugar to the boil is essential to making a high-gravity beer that's still dry and crisp. This recipe is a great example of how experimenting with malts and hops can still produce a beer that fits loosely into the Belgian guidelines. Flaked oats give it a smooth finish, while noble hops and yeast bring out the Belgian characteristics.
This recipe was originally featured in "Belgian-style Brews: Tricks of the Trade" by Bill Schneller in the January/February 2005 issue of Zymurgy.
- 9.0 lb. (4.09 kg) Pilsener malt
- 2.0 lb. (0.9 kg) Vienna malt
- 1.0 lb. (0.45 kg) flaked oats
- 0.75 lb. (340 g) corn sugar (added to kettle)
- 1.0 oz. (28 g) Hallertauer hops, 4.5% a.a. (60 min.)
- 1.0 oz. (28 g) Saaz hops, 3.5% a.a. (30 min.)
- 0.5 oz. (14 g) Saaz hops, 3.5% a.a. (10 min.)
- Wyeast 3787 Trappist High Gravity yeast
Yield: 5 gallons (19 L)
Original Gravity: 1.067
Final Gravity: 1.013
Boil Time: 90 minutes
Mash at 150°F (66°C) for one hour. Mash out at 168°F (76°C). Sparge with 168°F (76°C) water to collect 7 gallons (26.5 liters). Boil 90 minutes. Cool to 70°F (21°C) and pitch yeast (in a starter).
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.