Belgian Dubbel Beer Recipe

Category Belgian Ale
Recipe Type All Grain
 
Fermentables
 9.5 lbs pale malt
4 oz. Crystal malt (20 deg L)
4 oz. Brown malt
.75 lbs Sugar
3 oz priming sugar or 2-2.5 volumes of CO2
 
Hops
 1 oz. Styrian (5% alpha) (bittering)
.3 oz. Hallertauer (bittering)
.3 oz Saaz (aroma)
 
Yeast trappist ale yeast starter 
Procedure Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.

Belgian Strong Ale  

Category Belgian Ale
Recipe Type Extract
.
 
Fermentables
 .75 cup Belgian special roast malt
.75 cup English crystal malt (80L)
10 lbs Northwestern gold extract
.25 lbs light brown sugar
 
Hops
 1 oz Fuggles pellets (boil)
.75 oz Cascade pellets (boil)
.75 oz Saaz whole hops (1/2 hour)
.75 oz Styrian Golding pellets (1/2 hour)
2 oz fresh Cascade (aroma
.25 oz Saaz (finish)
.5 oz Olympic pellets (finish)
.5 oz Cascade pellets (finish)
 
Other
 .25 tsp cinnamon
1 tsp Irish moss
 
Yeast Wyeast #1214 Belgian 
Procedure Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.

Belgian Trappiste / Abbey Ale

Category Belgian Ale
Recipe Type Extract
 
Fermentables
 3.3 Lbs M&F Plain Dark Extract
3.3 Lbs M&F Hopped Amber Extract
3.3 Lbs M&F Hopped Light Extract
1.0 Lbs Clover Honey
 
Hops
 1.0 Oz Hallertauer Pellets
 
Other
 5.0 Tbsp Freshly Grated Orange Peel
 
Yeast White Labs Abbey Ale (WLP530)
Procedure Bring extract and honey and 2 gallons water to 155 - 160 degree Fahrenheit for 15 mins. Bring wort to a rolling boil for 1 hr. Add the hops for the last two minutes of boil. Add the fresh orange peels after removing wort from the burner. Sparge in primary fermenter with 3 gallons water. Primary ferment was one week and secondary ferment was two weeks at approx. 73 degrees Fahrenheit. Notes: Because of the large amounts of liquid extract used, the batch exceeds 5 gallons. Primary fermentation was done in a 6-gallon glass carboy. Krausen was quite excessive and made a mess. Next batch might be best used with 4.5 gallons of water. Alcohol % in the area of 12%.

Belgian Wheat Ale

Category Belgian Ale
Recipe Type All Grain
 
Fermentables
 6 lbs pale malt
3 lbs wheat malt
.25 lbs crystal malt (light)
 
Hops
 2/3 oz Bramling Hops (boil 50 min.)
1/3 oz Bramling Hops (boil 10 min.)
.25 oz Centennial Hops (boil 1 min., then steep for 15 min.)
 
Other
 1 tsp gypsum in mash water
 
Yeast Wyeast Belgian Ale yeast 
Procedure Two-stage mash: 50 deg C. for 30 min., then 66 deg C. for 45 min.
The two-stage mash is because of the wheat malt component.

Fermented at cool room temperature (around 16 deg C.).

That's it. The light hopping is to let the wheat and yeast flavours shine through, and they do, very nicely. Although this is an ale, I found it tasted best well-chilled. It also needed a little while (about a month) in the bottle for the yeast and hop flavours to reach an optimum balance.
 

Bengal Butt Kicker

Category Spiced Beers
Recipe Type All Grain
 
Fermentables
 15 lbs Klages malt
2--3/4 lbs Munich malt
1 lbs Amber crystal
.25 lbs Chocolate malt
 
Hops
 1 oz Northern Brewers hops 10%AA (60min)
1 oz Northern Brewers (15 min)
.5 oz Cascades 5.9%AA (15min)
10 Bengal "dry hopped"
 
Other
 2 oz fresh fennel (15 min)
6 oz fresh orange peel (15 min)
.5 tsp Irish Moss(15 min)
.75 cup Corn sugar to prime
 
Yeast 1 cup American Lager yeast slurry
Procedure Upwards infusion mash, low-temp conversion. Used water with high carbonate hardness.