Fresh³ Beer Belly Belgian Ale Recipe
This Fresh Wort Kit is for those who dabble in the Belgian world of Blondes, Dubbels, Tripels and Quad Trappist Style Behemoth brews.
Last updated
This Fresh Wort Kit is for those who dabble in the Belgian world of Blondes, Dubbels, Tripels and Quad Trappist Style Behemoth brews.
Last updated
This Fresh Wort Kit is for those who dabble in the Belgian world of Blondes, Dubbels, Tripels and Quad Trappist Style Behemoth brews. For a traditional Dry Saison style we would suggest going the Fresh3 - Lager - Base with Lallemand's Belle Saison Yeast. As that combination is an absolute dry as a bone classic, dilute to your liking strength. But from here on out we're going to ride the Belgian New Wave and that wave is 7.5% big!, it packs a punch of that classic Belgian flavour. Throw in some Xoakers if you want to add that oak taste that the true great Belgian Monasteries have by fermenting in Oak barrels. We won't delve into Lacto, Brett, Pedio and all the other fun wild stuff that you could do, that's for you to go nuts with. Stay calm, concentrate.. take a breather and focus that monkish energy into not spilling a drop into that fermenter. Boom! you did it! Add that yeast, and crank that temperature up to the 25°C mark if you want to hit 88mph and go back in time with Doc to see real-time Monks making some Trappist Nectar.
Clean and sanitise all brewing equipment that will come into contact with your beer (including fermenter, fermenter lid, mixing paddle/spoon, thermometer, air lock etc.) with a quality no-rinse sanitiser, such as .
Refer to the instructions on the label of your no-rinse sanitiser for dosage and usage instructions.
Unscrew the cap and sanitise the neck of your Fresh Wort Kit to prevent any wild yeast or bacteria which may be on the bag itself from being transferred into your brew. is ideal for this.
Pour the entire contents of your room temperature Fresh Wort Kit into your fermenter. For this one don't add a drop, let this big body go. It's going to be strong and delicious!
0L
15L
Ideally, the temperature of the wort should be at pitching temp before adding the yeast. If the liquid is too hot then sit the fermenter in an ice bath or fermentation fridge until the temperature of the liquid has cooled down to below the target pitching temperature.
24°c
Ensure that the lid remains on the fermenter as much as possible and the thermometer is sanitised prior to each measurement to avoid contamination of your beer. Add the entire contents of the yeast sachets to your fermenter by gently sprinkling the yeast across the top of the wort.
This step is the most important to get great tasting finished beer. Half fill your airlock or blow-off jar with no-rinse sanitiser at the correct dilution.
Use the schedule below as your target temperatures throughout fermention (follow SG Steps over Time Steps if possible, a is a great way to make this easy).
Raising the temperature at the end of fermentation is known as a diacetyl rest, and is important to ensure full attenuation and to allow the yeast to clean up the off flavours that can be produced as a result of fermentation.
1.068-1.012 or Until FG Stablises
Day 0-14 or Until FG Stablises
18°c - Raisng by 1°c every 24hrs until 25°c
Try to maintain the fermentation within the yeasts ideal temperature range until fermentation is nearly complete, at which stage the fermenter can be moved somewhere warmer for the diacetyl rest.
18°c
24°c
The absolute best way to ensure you get consistently great beer is to get a small cheap/free fridge from Gumtree and make a fermentation chamber paired with a and controlled by a or buy a ready to go Note that if you are using a pressure capable fermenter you will get the best results at around 5-12psi. Allow pressure to build up with a spunding valve 24 hours after pitching.
Once fermentation is done, it is time to transfer your fnished beer! Ideally, cold crashing -1°C for 3 days will give the best results before transferring. To determine that fermentation has finished, check the gravity over three consecutive days. If it is stable across three consecutive days then fermentation is done and the beer can be safely transferred to your bottles, cans or keg. Do not transfer until fermentation is complete.
During the packaging process the most important rule is to keep air (well Oxygen) out of the beer. Check out the links for best practice of how to do this depending on method used.
Bottling your beer: Use KegLand Amber Glass Bottles with Swing/Flip Top Lids (KL20947) or KegLand Amber PET Bottles with Screw Caps (KL19866 or KL19859). Please refer to our detailed beginners guide for bottling from a fermenter .
Kegging: We would suggest, carbonating and dispensing at 10-12 psi at 2°C for best results. Refer to our detailed beginners guide for kegging from a fermenter .
Canning: To transfer your finished beer into cans we would suggest kegging and carbonating at 11psi at 2°C then transferring to cans. Refer to our detailed beginners guide for canning .
