# Homebrewers: Belgian Ale question **URL:** \ **Category:** In My Humble Opinion\ **Created:** [June 5, 2003, 4:30pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863 "2003-06-05T16:30:11Z")\ **Posts on this page:** 16\ **Page:** 1
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [June 5, 2003, 4:30pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/1 "2003-06-05T16:30:11Z")
I have a recipe for a Christmas ale that I’m going to be making this month, and I’m looking for suggestions on which yeast to use. The ingredient list is: 6.6 lb Bierkeller light malt extract 3.3 lb dry amber malt extract ½ lb chocolate malt ½ lb crystal malt, 80º Lovibond 1 oz. Tettnanger, 60 min 1 oz. E Kent Goldings, 10 min 1 lb clover honey, 15 min ½ c brown sugar, 15 min ½ c turbinado (raw) sugar), 15 min 6 oz grated ginger, 4 at 60 minutes, 2 at 15 min 4 tblsp orange peel, 15 min 4 sticks cinnamon, 15 min 2 ½ tsp cardamom, 15 min 1 ½ tsp allspice, 15 min 1 tsp cloves, 15 min I’m wondering which of the various Belgian ale yeasts would likely work best for a Christmas ale. Also, are there any replacements to the above list of ingredients you’d recommend (Belgian malt, for example; Northern Brewer didn’t stock Belgian malts the last time I made this)? I made this three years ago using a Trappist ale yeast (I think…), and it came out very nice. The yeasts I’m trying to decide between are: Wyeast: 1388 Belgian Strong Ale. 1762 Belgian Abbey II. 3787 Trappist High Gravity. White Labs: WLP530 Abbey Ale Yeast. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [June 5, 2003, 5:03pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/2 "2003-06-05T17:03:51Z")
I’d use any of those you listed except the High Gravity. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [June 5, 2003, 7:04pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/3 "2003-06-05T19:04:05Z")
Well, I’m leaving for the brew supply store in an hour and half, so I’ll give this one bump just in case… ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [June 5, 2003, 8:33pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/4 "2003-06-05T20:33:51Z")
Sorry! Not experianced enough to help out, but it sounds real good. I just boiled up a batch of Aussie Light Ale last night. Should start to see some fermentation tonight or tommorrow. How long are you fermenting your recipe? I am limited to Ales right now, due to temp. issues. Too lazy to go buy a dedicated fridge for lagers. Its okay. I like ales! 🙂 ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [June 6, 2003, 12:26pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/5 "2003-06-06T12:26:33Z")
It’ll be in the primary until the krausen falls, and then probably in secondary for a month. I’m kinda lazy about bottling times (one reason why I have four carboys full of two-year-old mead in the basement…), but I’ve found that most beers can sit in secondary for a month without bad stuff happening. ---
**Author:** ![elfje](https://avatars.discourse-cdn.com/v4/letter/e/e19b73/32.png) [@elfje](https://boards.straightdope.com/u/elfje)\ **Post date:** [June 6, 2003, 12:39pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/6 "2003-06-06T12:39:42Z")
[http://www.belgianexperts.com/index.php](http://www.belgianexperts.com/index.php) [http://www.bierengezondheid.be/index\_eng.jsp?Page=actueel&Doc=actueel](http://www.bierengezondheid.be/index_eng.jsp?Page=actueel&Doc=actueel) two best sites on Belgian Beers, with sections where you can ask questions. I’m sure they’ll get back to you and good luck 🙂 ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [June 6, 2003, 1:54pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/7 "2003-06-06T13:54:54Z")
**Ethilrist** , what day/time should we pop 'round to try some? I can bring some bread and cheese. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [June 6, 2003, 1:57pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/8 "2003-06-06T13:57:59Z")
I’ll bring some to the MinnDoper Christmas Fest. ---
**Author:** ![Grey](https://avatars.discourse-cdn.com/v4/letter/g/b782af/32.png) [@Grey](https://boards.straightdope.com/u/Grey)\ **Post date:** [June 6, 2003, 2:20pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/9 "2003-06-06T14:20:02Z")
I made basically the same thing 2 years ago but with English Ale yeast. All the best we brewing this one. What does this taste like anyway? i’ve never used lambic yeats. ---
**Author:** ![Homebrew](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@Homebrew](https://boards.straightdope.com/u/Homebrew)\ **Post date:** [June 6, 2003, 4:56pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/10 "2003-06-06T16:56:38Z")
I agree with **romansperson**. You don’t have enough grain to need a high gravity yeast. I’ve used 1762 and was pleased, but I’ve not used 1388. But since I’m a day late, which did you buy? ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [June 6, 2003, 5:43pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/11 "2003-06-06T17:43:21Z")
Belgian Strong Ale. If it doesn’t work well, I’ll just have to try, try again. **Grey** : The deal with belgian yeast/ales is that they ferment at a noticeably higher temperature than normal yeast. Typical ale temps would be 55-70 degrees, and if you used them when the temperature was much higher than that, you’d get a lot of off flavors, like spicy, cinnamon, rubbery, clove, or banana-like flavors. Belgian yeasts usually _start_ at 70 degrees, and some of them work well up to 85 degrees. They also develop a lot of off flavors, like spicy, cinnamon, rubbery, clove, or banana-like flavors. But in a good way. :dubious: Anyway, it works. I chose Belgian yeast rather than straight ale yeast because it’s 70 degrees in my basement now, and for the month and a half (at least) that this will be in the carboys, it’ll probably go up to 75-80 degrees, depending on how hot it gets outside. The other option would be to make it as a high-gravity lager in my lagering fridge, but I’ve already got some pilsner working in there… ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [June 6, 2003, 5:47pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/12 "2003-06-06T17:47:08Z")
> [@](#): > > \*Originally posted by Homebrew \* > **You don’t have enough grain to need a high gravity yeast.** Okay, I’m actually just getting back into homebrewing after a two-year hiatus, so I’ve forgotten a bunch of stuff. What’s the cutoff for “high gravity?” I thought 10 pounds of extract was pretty heavy stuff–the last batch came out to 7% alcohol… ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [June 6, 2003, 6:23pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/13 "2003-06-06T18:23:04Z")
For me the choice of which yeast to use has much less to do with how much grain or malt I am using as how I want my final product to taste. More robust yeast gives a drier, warmer, more alcoholic flavor. IMHO you don’t want something like that with a Christmas Ale that has a list of ingredients like **Ethilrist’s** because it’ll ride roughshod over the more subtle and complex flavors. You want some sweetness to come through along with the spiciness. OTOH, if you want something that is going to warm you up on a cold winter’s night, high-gravity would be the way to go. ---
**Author:** ![Grey](https://avatars.discourse-cdn.com/v4/letter/g/b782af/32.png) [@Grey](https://boards.straightdope.com/u/Grey)\ **Post date:** [June 6, 2003, 6:36pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/14 "2003-06-06T18:36:46Z")
Interesting. I had never thought to use Belgian yeast outside of an attempt at a lambic. Maybe this year’s Pure Pumpkin Pale will get modified. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [June 6, 2003, 7:26pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/15 "2003-06-06T19:26:41Z")
> [@](#): > > \*Originally posted by Ethilrist \* > \*\* If it doesn’t work well, I’ll just have to try, try again. > \*\* Ain’t that the bitch part about homebrewing? You’ll just have drink all that beer and start over! Work, work, work! Its a sacrafice, but somebody’s gotta do it! 😃 * * * Beer is God’s way of telling us he loves us and wants us to be happy. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [June 6, 2003, 7:54pm UTC](https://boards.straightdope.com/t/homebrewers-belgian-ale-question/179863/16 "2003-06-06T19:54:30Z")
This one might not be so bad… 3522 Belgian Ardennes yeast One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation high; apparent attenuation 72-76%. (65-85º F)