Beds and Herts Home Beermakers

CONTINENTAL BEER  RECIPES

Belgian Golden Strong Ale - Recipes


There is a recipe for Duvel – Brew Classic European Beers at Home P83.

2lb 10 oz Pale Malt; 6 oz sugar (add half way through boil)

6 gm Styrian Goldings at start of boil; 6 gm Saaz after 45 min; 3 gm Saaz for last 15 min.  Top fermenting yeast.

OG 1070, Final gravity 1010, 30 EBU.  Ferment at 16-22 deg C.


Or from Brewing Classic Styles' (Zainasheff & Palmer).    OG 1.072..  FG 1.007

2 lbs 10 oz  Pilsner malt; 11 oz Cane sugar; 0.55 oz Saaz  (or to 32 IBU) (90 mins)

Yeast: Fermentis Safbrew T-58 (or White Labs WLP570 or Wyeast 1388 or, Duvel yeast grown up from the bottle.)

Mash at 149 F, 65 c.


Or the following    OG 1080.     FG 1018    35 EBU

3 lb Pilsner malt; 5 oz wheat malt; 2 ½ oz carapils; 5 oz sugar

Styrian Goldings, Saaz late add.


    Wheat Beer OG 1050 - suggested recipe


1lb 4 oz Wheat malt, 1lb Pilsner Malt.

Hops – Hallertauer Hersbrucker (10 IBU), Saaz (5 IBU), both at start of boil.

Wheat Beer Yeast –ferment at 22 C.

                 


Saison


Sample Recipes:

Biere de Saison – OG 1060: FG 1011: IBU 35

For 1 gallon:  2lb 8 oz  Pilsner malt; 4 oz Munich malt; 3 oz wheat malt; 2 oz aromatic malt; 10gm Cascade hops – boil 90 minutes and add Saaz for 15 minutes at end.   


Farmer in the Rye – OG 1058:  IBU 35

For 1 gallon:  1 kg Pilsner malt; 3 oz Munich malt; 8 oz  Rye Malt or flakes: 5 gm Northern Brewer – boil 90 minutes; 10gm Styrian Goldings – boil 15 minutes; 10 gm Saaz at end of boil.  When using rye you need to use a slightly wetter mash than usual.