Brewing & Recipes

Ingredients: 8 pounds, Klages pale malt 4 pounds, Munich malt (10L) 1 pound, crystal malt (40L) 1 pound, malted wheat 1 pound, wheat flakes (unmalted) 1 pound, dark brown sugar 2 ounces, chocolate malt (uncracked) 2 ounces, Cascade hops (I didn’t have time to age them 3 OG: 1.072 FG: 1.014 Primary Ferment: 2 months Procedure: Mash temp 158 degrees, …

Description: With spring & summer just around the corner (for the northern hemisphere anyway), this is a great refreshing beer to drink lots of on a warm day, being moderate in alcohol. The name comes from the fact that several fireflies (lightening bugs – Lampyridae family) magically appeared in the mash. This one won first place in the 2nd Annual …

Description: Here’s Corrales Blanco – a basic all-grain Wit. Effervescent, tart, and just plain good. If you come up with an interesting spice addition for this, let me know. Ingredients: 5 lb Belgian Pils malt 4 lb red winter wheat berries 1 lb steel cut oats 1 oz coriander (steep) 1 oz Saaz hops (60 min) 0.5 oz Hallertauer Hersbrucker …

Ingredients: 15 pounds, pale unhopped extract 3/4 pound, brown sugar 1 pound, crystal malt 1 pound, flaked barley 1 pound, pale malt 1/2 pound, wheat malt 1/4 teaspoon, gypsum 1/4 teaspoon, salt 1 teaspoon, Irish moss 7 HBUs, Northern Brewer hops (boil) 14 HBUs, Chinook hops (boil) 1 ounce, Saaz hops (finish) 1/2 ounce, Tettnanger hops (finish) Chimay yeast Procedure: …

Description: I’ve been trying to emulate Celis Grand Cru for a few batches so far and came reasonably close in the last experiment. The following recipe is the result of suggestions and various tidbits of info from other homebrewers interesting in emulating this recipe. The batch that I got differs from the real thing in at least two ways that …

Description: I have tasted both the Witkap pater and La Trappe’s Enkel. Both are pale, somewhat delicate (well, in a Belgian ale sense) top fermented beers. I found both quite aromatic, with lots of yeast derived aromas, perhaps some spicing as well. Hopping was low. As a first guess, I would essentially brew a tripel, but cut all ingredients back …

Description: I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit. Ingredients: 9.5 lbs pale malt 4 oz. Crystal malt (20 deg L) 4 oz. Brown malt …

Description: The most important aspect of brewing this sort of beer is the yeast. Normal ale yeasts need not apply. You have to find a Belgian that works well in your brewery, that is produces the right esters without turning your beer into bananabrau. I highly recommend avoiding the Wyeast 1214 for this reason. The Wyeast White beer yeast (#3944) …

Description: The long, rather cool mash seemed to break down the dexterine malt more than I would have liked, and I only had 1–1/2 ounces of hops around, so the batch is underhopped. I didn’t notice a lot of banana ester during the fermentation, and it tasted sweetish and has a somewhat strong molasses note at bottling, with a noticible, …

Description: The Chimay yeast is a very important component of making a Chimay clone. You might try to get your hands on Wyeast Belgian ale yeast, though to me it doesn’t taste like Chimay’s. Ingredients: 9 pounds U.S. 2-row 1.5 pounds Munich malt 0.5 pounds 60L (or darker) crystal malt 1-2 ounces of chocolate malt 1 pound of honey or …