Beer Forum

So, im a hop head and usually do west coast styles but Ive made my first attempt at writing a recipe for a belgian. Please help me sort it out, im a total newbie at this style.

Name: Betelgeuse
Style: Strong dark belgian ale

Calculated stats
ABV: 8.3%
SRM: 29
IBU: 33.5
OG: 1.082
FG: 1.020

Ingredients
8 lb pilsner liquid extract
2.5 lb pilsner malt
0.5 lb special b
0.25 lb aromatic malt
1 dark candy sugar
1 oz magnum (60 min)
1 oz hallertau (0 min)
belgian strong ale yeast

I know it doesnt meet BJCP guidelines for the style but I could care less.
Please give me advice on my ingredients and possible tips for the brew process. Thanks in advance!

devinjames wrote:So, im a hop head and usually do west coast styles but Ive made my first attempt at writing a recipe for a belgian. Please help me sort it out, im a total newbie at this style.

Name: Betelgeuse
Style: Strong dark belgian ale

Calculated stats
ABV: 8.3%
SRM: 29
IBU: 33.5
OG: 1.082
FG: 1.020

Ingredients
8 lb pilsner liquid extract
2.5 lb pilsner malt
0.5 lb special b
0.25 lb aromatic malt
1 dark candy sugar
1 oz magnum (60 min)
1 oz hallertau (0 min)
belgian strong ale yeast

I know it doesnt meet BJCP guidelines for the style but I could care less.
Please give me advice on my ingredients and possible tips for the brew process. Thanks in advance!

Similar to a recipe I just brewed.

OG 1.078
IBU 22
SRM 27
7.0kg Pils
1.5kg Aromatic
0.2kg Special B
0.9kg Dark² Candi Syrup
0.2kg Dextrose
35g Hallertau @60
Abbey Ale WLP530

Mine is the base for a sour but I thought it was pretty tasty when I had a nip during transfer. I think you're headed in the right direction.

Good luck finding the dark candi syrup. I haven't seen it in any store in months.

Really got it right here http://www.midwestsupplies.com/d2-belgi ... p-1lb.html