Belgian Ale mash temp?

[RobWalker]

Looking to brew a Belgian ale for Christmas. I think about 5%, lager malt, northern brewer hops at 60 and 10 mins, and the mangrove jacks Belgian yeast.

reading up it should have "honey like sweetness." obviously this just comes from dextrines, so where should I mash, around 68?

cheers!

 

[pittsy]

I thought they generally do either a low mash 62/63c but would be dry or step mash 63c then 71/72c giving you plenty of both , 20/30 mins at 63c the rest at the higher temp .

 

[morethanworts]

Hi Rob. Why the late hops? The Belgian styles I know don't want too much hop aroma, but I'm still learning, so just curious really...

Belgium has more styles than anywhere. Which are you after?

I just mashed a Tripel at 66C (in first AG). Link in sig. I'm not sure I could easily get steps into it, seeing how much I struggled to get a mashout in a cool box. Maybe easier BIAB perhaps.

 

[zgoda]

Some contemporary Belgian beers are pretty hoppy, some pack decent punch of New World hops, like Achouffe Houblon Trippel.

The sweetness in these beers come from yeast esters. If you chill this beer to lager temp like 3-4c you'll find it very dry, with overpowering alcohol. To match this profile mash normal and add up to 10% sugar.