Belgian Bruin for Saturday?

[jmc]

Hi

I fancied doing a lighter version of a Belgian Dubbel, more a Bruin and just under 5%
I cobbled up recipe below and would appreciate any comments.

I don't have any Belgian pale malt left, so I'm having to go with MO.
All other malts are mix of Weyermann's & Dingemans from The Malt Miller

Hop bill is also a compromise as only 'noble' hop I have is Saaz.

Will it be too malty?

Belgian Bruin #1- 23L

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 6 lbs. 9.8 oz 3000 grams 64.9%
Carabelge Malt 35 EBC 1 lbs. 1.6 oz 500 grams 10.8%
Torrefied Wheat 4 EBC 0 lbs. 14.0 oz 400 grams 8.7%
Aromatic Malt Dingemans 50 EBC 0 lbs. 8.8 oz 250 grams 5.4%
Belgian Candy Sugar 65 EBC 0 lbs. 7.0 oz 200 grams 4.3%
Cara Munich Type 2 Weyerm 120 EBC 0 lbs. 6.0 oz 170 grams 3.7%
Special B Dingermans 300 EBC 0 lbs. 3.5 oz 100 grams 2.2%

Hop Variety Type Alpha Time lb: oz grams Ratio
Styrian Goldings Whole 4.5 % 90 mins 0 lbs. 0.9 oz 25 grams 45%
Golding Whole 6.4 % 90 mins 0 lbs. 0.4 oz 10 grams 18%
Saaz Whole 3.3 % 15 mins 0 lbs. 0.5 oz 16 grams 28%
Styrian Goldings Whole 4.5 % 15 mins 0 lbs. 0.2 oz 5 grams 9%

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.009
Alcohol Content: 4.8% ABV
Total Liquor: 35.3 Litres
Mash Liquor: 11.1 Litres
Mash Efficiency: 75 %
Bitterness: 23.5 EBU
Colour: 37 EBC
Yeast: Chimay

ATB
John

[fraserjaxx]

How did you get on with this brew? I am planning something similar but a bit stronger at around 8% this weekend. I have scaled down/adjusted a recipe I found for La Chouffe and plan to use White Lab WPL530. I am doing it for a mate who loves the Belgium stuff but I may have a sample

[jmc]

How did you get on with this brew? I am planning something similar but a bit stronger at around 8% this weekend. I have scaled down/adjusted a recipe I found for La Chouffe and plan to use White Lab WPL530. I am doing it for a mate who loves the Belgium stuff but I may have a sample

Hi fraserjaxx

It came out very well thanks. Its 5.3%, malty, a bit sweet but not cloying at all. In fact very drinkable.

The Chimay yeast added a relatively subtle 'Belgian' yeast flavour.

Its in a keg and not quite crystal clear, but the initial pints have been very pleasant.
My son and daughter like it as well.

If you're going for an 8% I'd either have a very large starter or maybe initially have a weaker brew and use the yeast cake from that for your 8%er
You may also need to up the % of sugar / candi-sugar to stop it tasting too sweet. This sounds illogical but sugars are added to Belgian brews to make them less cloying ('digestible'). Maybe adding sugar later in the brew if you don't have a very strong yeast starter

Good Luck.

John