My first Belgian home brew I named Clawed. Herein lies the recipe:
2 lbs Belgian Pale malt
7 lbs 6 row
2 oz Sterling hops (boil)
1 lb candi sugar
I do not recall any of the mash particulars. It was a five gallon batch. This was about five years ago.
It was a good beer, close to what I supposed a Belgian beer should be – orange and mysterious. There are two beers that I want to brew again – this one and a barley wine I made fifteen years ago. Maybe some day …
Clawed was well received, by me and those to whom I gave a bottle or two. I don’t think this beer was terribly Belgiany otherwise many of the beer recipients would have been terrified by it. However, it had just the right amount of citrusy spice to make it appealing. It was made during a summer, so it was refreshing, too.
The Belgian beers I’ve had possess an intangible quality that appeals to me yet is hard to convey. Certainly there’s the spice, the earthiness, the venerable moth-eaten pall of long storage; but there’s also the tastual juxtaposition of this libation. It’s a beer, but it’s not a beer. These Belgian creations are never what you expect. That sense of discovery, experimentation and surprise.
I do not think I crafted that essence. But, it was a shadowy homage to the beer legends. At some point, I shall go forth and attempt it once more.