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Clone this beer, Sam Adams Belgian Session
  • FuzzyFuzzy
    Posts: 46,890
    This discussion was created from comments split from: TKT - No Holds Barred.
    "Oh, you were serious? I was drunk."-C_B
  • LothosLothos
    Posts: 2,146
    jlw said:

    Lothos said:

    Sup bitches



    nada

    Well I had my first Belgium Session last night and I say that's the next beer I'm gonna brew.

    So give me all your inputs on this
    Ain't that a Bitch
  • LothosLothos
    Posts: 2,146

    sounds tasty. was it more of a low gravity belgian pale or a belgian single?



    Flavor: Crisp and refreshing with distinct Belgian character of fruit and spice notes
    Color: 8 SRM
    Original Gravity: 10.7°
    Alcohol by Vol/Wt: 4.3%ABV - 3.4%ABW
    Calories/12 oz.: 141 (per 12oz.)
    IBUs: 16
    Malt Varieties: Samuel Adams® pale malt blend, Gambrinus honey malt
    Hop Variety: Hallertau Mittelfrueh Noble hops, Ahtanum, and Strisselspalt
    Yeast Strain: Belgian ale yeast
    Availability: Seasonal (March - July) in the Summer Styles Variety Pack
    Ain't that a Bitch
  • LothosLothos
    Posts: 2,146
    well do you think we could figure out the recipe from this

    Flavor: Crisp and refreshing with distinct Belgian character of fruit and spice notes
    Color: 8 SRM
    Original Gravity: 10.7°
    Alcohol by Vol/Wt: 4.3%ABV - 3.4%ABW
    Calories/12 oz.: 141 (per 12oz.)
    IBUs: 16
    Malt Varieties: Samuel Adams® pale malt blend, Gambrinus honey malt
    Hop Variety: Hallertau Mittelfrueh Noble hops, Ahtanum, and Strisselspalt
    Yeast Strain: Belgian ale yeast
    Availability: Seasonal (March - July) in the Summer Styles Variety Pack
    Ain't that a Bitch
  • FuzzyFuzzy
    Posts: 46,890
    Lothos said:

    well do you think we could figure out the recipe from this

    Flavor: Crisp and refreshing with distinct Belgian character of fruit and spice notes
    Color: 8 SRM
    Original Gravity: 10.7°
    Alcohol by Vol/Wt: 4.3%ABV - 3.4%ABW
    Calories/12 oz.: 141 (per 12oz.)
    IBUs: 16
    Malt Varieties: Samuel Adams® pale malt blend, Gambrinus honey malt
    Hop Variety: Hallertau Mittelfrueh Noble hops, Ahtanum, and Strisselspalt
    Yeast Strain: Belgian ale yeast
    Availability: Seasonal (March - July) in the Summer Styles Variety Pack



    the website also says this about it:

    Our blend of malts nicely balances this Belgian character with a toffee and caramel flavor and a hint of malty sweetness in the aroma. We also brew this beer with Hallertau Mittelfrueh Noble hops, for a subtle floral aroma, and American Ahtanum hops, which contribute a nice citrus note to round out the flavor and finish of this beer.

    What makes this beer particularly unique is the session aspect. Brewed at an alcohol level of 4.3% by volume, this beer is lighter and crisper than a traditional Belgian beer making it refreshing and easy to drink.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    sounds like mid range crystal malts to me.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    i'm thinking mainly pale malt (preferably belgian) with a little c80L, maybe throw in some cara-veinne or cara-amber, a 1/4# of honey malt for the grist. as for hops, i'd go with a 60 min of hallertau mittelfrueh, then another charge at 20 min? and ahtanum at 5, though i've never had the beer, so i don't know what it tastes like. The real trick is picking the right yeast. If it were me i'd go with T58 and be done with it, but you'd probably get closer with something from white labs.
    "Oh, you were serious? I was drunk."-C_B
  • LothosLothos
    Posts: 2,146
    New Recipe
    0- Untitled Style

    Size: 5.0 gal
    Efficiency: 81.0%
    Attenuation: 75.0%
    Calories: 155.05 kcal per 12.0 fl oz

    Original Gravity: 1.047 (1.000 - 1.100)
    Terminal Gravity: 1.012 (1.000 - 1.100)
    Color: 8.0 (0.0 - 50.0)
    Alcohol: 4.58% (0.0% - 10.0%)
    Bitterness: 37.9 (0.0 - 50.0)

    Ingredients:
    7.5 lb (91.5%) Maris Otter Pale - added during mash
    0.7 lb (8.5%) Honey Malt - added during mash
    1.0 oz (33.3%) Hallertauer Mittelfrüher (4.5%) - added during boil, boiled 60 m
    1.0 oz (33.3%) Ahtanum (6.0%) - added during boil, boiled 30 m
    1.0 oz (33.3%) Strisselspalt (3.3%) - added during boil, boiled 10.0 m
    1.0 ea White Labs WLP566 Belgian Saison II


    hows this
    Ain't that a Bitch
  • FuzzyFuzzy
    Posts: 46,890
    well, the ibu's are double the original recipe and you probably need a little 60L caramel malt to get the toffee flavors.
    "Oh, you were serious? I was drunk."-C_B
  • LothosLothos
    Posts: 2,146

    well, the ibu's are double the original recipe and you probably need a little 60L caramel malt to get the toffee flavors.



    makes it too dark 0.5 kicked it up to 12.17 SRM
    Ain't that a Bitch
  • FuzzyFuzzy
    Posts: 46,890
    Lothos said:

    well, the ibu's are double the original recipe and you probably need a little 60L caramel malt to get the toffee flavors.



    makes it too dark 0.5 kicked it up to 12.17 SRM


    hmmm, i'm just going off the descriptions. does it taste like it has any crystal malt outside of the honey malts?
    "Oh, you were serious? I was drunk."-C_B
  • LothosLothos
    Posts: 2,146
    not really its real chrisp i like it
    Ain't that a Bitch
  • FuzzyFuzzy
    Posts: 46,890
    well, in that case, i'd drop the honey malt to 1/5 # and play with the hops a bit.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    how does this beer compare to a belgian saison?
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    i know @jlw and @azscoob have recipes for that style and might be able to lend some insight here.
    "Oh, you were serious? I was drunk."-C_B
  • LothosLothos
    Posts: 2,146
    dont know thats just what i made from the web site information
    Ain't that a Bitch
  • ceanntceannt
    Posts: 48,486
    I would be inclined to use Pilsner malt and a touch of caramunich..... along with the honey malt ... and mash at 149... but I have never had the beer, so what do I know .....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    This sounds like a saison based on description. I will see if I can find a 6 pack and sample. Tough research though. My saison is crisp, clean and very dry. The wyeast 3711 will take it all the way down to 1.001. Some saison's are dry hopped and others aren't. My saison is dry hopped. Also, while this isn't a session beer many sasion's are in the 3 or 4% range.

    here is my saison recipe:


    Boil Size: 6.93 gal
    Post Boil Volume: 6.24 gal
    Batch Size (fermenter): 5.50 gal
    Bottling Volume: 5.50 gal
    Estimated OG: 1.065 SG
    Estimated Color: 6.3 SRM
    Estimated IBU: 33.4 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 81.8 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 64.3 %
    3 lbs Munich Malt (9.0 SRM) Grain 3 21.4 %
    1 lbs Vienna Malt (3.5 SRM) Grain 4 7.1 %
    1.75 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 23.6 IBUs
    2.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs
    1.00 oz Styrian Goldings [5.40 %] - Boil 20.0 mi Hop 6 9.8 IBUs
    1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
    1.0 pkg French Saison (Wyeast Labs #3711) [50.00 Yeast 8 -
    1 lbs Rice Hulls (0.0 SRM) Adjunct 1 7.1 %


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 14 lbs
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 17.50 qt of water at 162.9 F 148.0 F 90 min

    Sparge: Batch sparge with 2 steps (0.89gal, 3.59gal) of 168.0 F water
    Notes: