Lager

BELGIAN & FRENCH ALES

 BELGIAN & FRENCH ALES

Belgium is a country populated in the North by Flemish speaking people (basically Dutch) and in the South by French speaking people.

Belgian ales cover a large range of styles including Trappist, Abbey, Pils, Bock, Wheat, Blonde & Golden, Lambic, Amber, Tripel, Dubbel, Grand Cru, Flemish Red, Oud Bruin, Saison, Winter & Xmas and Fruit Beers.

Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as Farmhouse ales/Saison) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime.

Trappist beers are made within the walls of Trappist monasteries under the supervision of monks. There can be no commercial investment. And a majority of the net proceeds must be given away. Abbey beers are made by commercial breweries with naming rights & recipes licensed from the abbeys. These are not beers made within the walls of the monastery.

Belgian yeast strains are very sensitive to temperature. Beers made with them must be kept above 18.4°C to avoid a stuck or slow fermentation.

The most common hops used are Belgian grown: Kent Golding, Fuggle, Brewer's Gold, Styrian Golding, German grown: Hersbrucker, Tettnang & Mittlefrueh with US and German grown: Magnum & Nugget. French grown Strisselspalt is starting to make a comeback in the French ales.

STEP MASHING GUIDES

BELGIAN ALES

45°C FOR 15 MINS
(OPTIONAL - TO BOOST PHENOLS)
55°C FOR 15 MINS
63°C FOR 35 MINS
73°C FOR 25 MINS
78°C FOR 5 MINS
SPARGE/MASH OUT

BIERE DE GARDE

63°C FOR 25 MIN
74°C FOR 35 MIN
RAISE TO 76°C FOR 5 MINS
78°C FOR 5 MINS
SPARGE/MASH OUT

SAISON

50°C FOR 30 MIN
65°C FOR 60 MIN
72°C FOR 10 MIN
78°C FOR 5 MINS
SPARGE/MASH OUT

WIT BIER

45°C FOR 5 MINS
62°C FOR 40 MINS
68°C FOR 15 MINS
77°C FOR 5 MINS
SPARGE/MASH OUT

BIERE DE NOEL

MASH IN @ 45°C
RAISE TO 55°C FOR 15 MIN
63°C FOR 35 MINS
73°C FOR 30 MIN
78°C FOR 5 MINS
SPARGE/MASH OUT

SUBSTITUTIONS FOR THE RECIPES

Financial Service

STYRIAN GOLDING (Styrian Golding is a genetic derivative of the English variety Fuggle grown in Slovenia and Styria, Austria)

INVERT SUGAR (Clear Candi Sugar substitute)
https://equagold.co.nz/products/invert-sugar-timolene-1kg

MAKE YOUR OWN INVERT SUGAR
https://www.wildabouthops.nz/brewing-with-sugar.html

MAKE YOUR OWN BELGIAN CANDI SUGAR
https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/

USING CORIANDER:
First, take a cue from Indian cooking and quickly dry-fry the whole seeds in a hot pan for several minutes, before crushing and adding to the boil. The light toast on the seeds opens up a lot more of the natural flavors held within the kernel, which can provide a unique spice depth. Second, for the homebrewer/gardener who is growing coriander, allow a plant to go to seed and try using some of the fresh, immature green coriander berry. When crushed, it can add some nice floral, citrus, and herbal notes. Let the rest of the green berries mature and use them in a later brew. Third, add the crushed coriander, mature or immature to the wort in a muslin bag.

BREWING WITH SUGAR:
Although most recipes stipulate Belgian Candi Sugar in differing shades of colour, Belgian breweries now days use a caramel syrup available in Belgium but rare elsewhere or a sugar substitute.

BELGIAN & FRENCH ALE RECIPES

HOEGAARDEN

BELGIAN WITBIER - ALL GRAIN

20 LITERS | ABV 4.9 | IBU ~19 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 90 MIN

NOTES

MALT:

MASH:
• 1700g PILSNER MALT 2.0 SRM
• 1300g WHEAT MALT 2.0 SRM
• 800g FLAKED WHEAT 1.6 SRM
• 453g OATS HULLS 1.0 SRM
• 226g AROMATIC MALT 26 SRM
• 113g OATS FLAKED 1.0 SR

HOPS:

BOIL:
• 28g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 14g KENT GOLDINGS 5.0% AA @ 15 MINUTES
• 7g ORANGE PEEL, BITTER @ 15 MINUTES
• 4g CRUSHED CORIANDER SEED @ 15 MINUTES
• 1g CRUSHED CUMIN SEED @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 2 MINUTES
• 14g ORANGE PEEL, BITTER @ 2 MINUTES
• 3g CRUSHED CORIANDER SEED @ 2 MINUTES
• 1g CRUSHED CUMIN SEED @ 2 MINUTES

YEAST:

• 1ST CHOICE: WLP 400 BELGIAN WIT ALE YEAST

ADDITIONS:

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)


DUVEL

BELGIAN BLONDE & GOLDEN ALE - ALL GRAIN

20 LITERS | ABV 8.4 | IBU ~28 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.004
MASH 90 MIN @ 66°C | BOIL 90 MIN  

NOTES: RECOMMENDED STEP MASH:
55°C FOR 15 MINS
63°C FOR 35 MINS
73°C FOR 25 MINS

MALT:

MASH:
• 4076g PILSNER MALT 2.0 SRM
• 484g CARAPILS 1.5 SRM

HOPS:

BOIL:
• 805g DEXTROSE SUGAR 0.0 SRM
• 23g STYRIAN GOLDING 5.25% AA @ 65 MINUTES
• 25g SAAZ 3.75% AA @ 65 MINUTES
• 11g STYRIAN GOLDING 5.25% AA @ 30 MINUTES
• 10g SAAZ 3.75% AA @ 30 MINUTES

YEAST:

• 1ST CHOICE: WLP 570 BELGIAN GOLDEN ALE

ADDITIONS:

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice) 


SAISON DUPONT

BELGIAN SAISON - ALL GRAIN

20 LITERS | ABV 4.7 | IBU ~35 | SRM 2.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67°C WITH A SINGLE DECOCTION
BOIL 60 MIN

NOTES
20 LITERS | ABV 6.5 | IBU ~25 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN  

MALT:

MASH:
• 4700g PILSNER MALT 2.0 SRM
• 57g CARAVIENNE 22 SRM
• 57g CARAMUNICH I MALT 51 SRM

HOPS:

BOIL:
SUGAR:
• 400g CANDI SUGAR CLEAR 0.5 SRM
HOPS:
• 38g STYRIAN GOLDINGS 5.25% AA @ 60 MINUTES
• 14g KENT GOLDINGS 5.0% AA @ 15 MINUTES
• 14g ORANGE PEEL, BITTER @ 15 MINUTES
• 7g KENT GOLDINGS 5.4% AA @ 5 MINUTES

YEAST:

• 1ST CHOICE: WLP 565 SAISON ALE YEAS

ADDITIONS:

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)


URBAN CHESTNUT HALLERTAUER FESTBIER/MARZEN

BELGIAN DUBBEL ALE - ALL GRAIN

20 LITERS | ABV 7.0 | IBU ~19 | SRM 11.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN  

NOTES

MALT:

MASH:
• 3700g PILSNER MALT 2.0 SRM
• 224g CARAMUNICH I 51 SRM
• 113g AROMATIC MALT 26 SRM
• 57g CHOCOLATE MALT 450 SRM
• 28g ROAST BARLEY 300 SRM

HOPS:

BOIL:
• 226g CLEAR CANDI SUGAR 0.5 SRM
• 12g NUGGET 13% AA @ 60 MINUTES
• 10g TETTNANG 4% AA @ 15 MINUTES
• 10g HERSBRUCKER 4% AA @ 5 MINUTES

YEAST:

• 1ST CHOICE: WLP 500 TRAPPIST ALE

ADDITIONS:

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)


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