04/05 evening brew

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
AT

04/05 evening brew

Post by AT » Fri May 04, 2007 5:21 pm

Chimay Grande Reserve Clone

OG: 1.087
FG: 1.015
SRM: 34 (amber with some red tones)
IBU: 27
ABV: 9.0%

For 5 gal recipe:

Grains:
13.33lb Belgian 2-row Pilsner Malt
8 oz Belgian Cara-Munich Malt
6 oz Belgian Aromatic Malt
4 oz Belgian Special B Malt
2.5 oz British Chocolate Malt


Hops:
1/2 oz Yakima Magnum (6 HBU) - 60 min boil
1/2 oz Hallertau Hersbrucker - 15 min boil
1/4 oz Hallertau Hersbrucker - 2 min boil

Other Additions:
1.5 lb Belgian Dark Candi Sugar - 60 min boil
1/8 tsp Grains of Paradise - 15 min boil
1 tsp Irish Moss - 15 min boil
1/8 tsp Grains of Paradise 2 min boil

Ferment at 65F with WLP500 Trappist Ale

Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleard (approximately 6 weeks) with:

1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for aproximately 6 weeks until carbonated, then store at cellar temperature.

H+G never sent my Irish moss but i assume it doesn't matter in a dark ale anyway?
Also i never got my grains of paradise in the post yet, they're supposed to be spicey, what can i replace it with? a little pepper?
also the Magnum hops in H+G were listed as 14.4%aa so i didn't buy but i have a selection of hops to replace them

prolix

Post by prolix » Fri May 04, 2007 6:10 pm

good luck mate!

AT

Post by AT » Fri May 04, 2007 6:28 pm

the mash is on :D

JacktheMac

Post by JacktheMac » Fri May 04, 2007 6:50 pm

Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?

oblivious

Post by oblivious » Fri May 04, 2007 6:51 pm

Looks good, if you want to save your self some money in the future drop the rock candy, none of Trappists use it. Chimay use corn starch apparently or table sugar would be a good substitute and maybe increases the special B for color.

tubby_shaw

Post by tubby_shaw » Fri May 04, 2007 7:01 pm

JacktheMac wrote:Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?
I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C :shock:
It is more than a little attenutive :lol:

Good luck with your brew AT :D

AT

Post by AT » Fri May 04, 2007 7:02 pm

[quote="JacktheMac"]Nice one Alexander, good luck. Is the WLP500 the original yeast?


i read on a few sites that it is but i'm not 100%

Wez

Post by Wez » Fri May 04, 2007 7:26 pm

All the best AT, have a great one mate!

(Last brew before Mrs AT returns ?) :D

AT

Post by AT » Fri May 04, 2007 7:31 pm

Wez wrote:All the best AT, have a great one mate!

(Last brew before Mrs AT returns ?) :D
You got it in one Wez 8)
She's back Sunday evening and i wanted tomorrow to watch the horse racing and drink an ignorant amount of drink and possible pass out and not have to listen about it off the woman for two months :D

JacktheMac

Post by JacktheMac » Fri May 04, 2007 7:32 pm

tubby_shaw wrote:
JacktheMac wrote:Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?
I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C :shock:
It is more than a little attenutive :lol:

Good luck with your brew AT :D
Wow - that sounds like the way to go. Do you happen to know if the bottle yeast is the same as the main fermentation yeast? I was going to buy a culture but no point if a bottle of Chimay will do the trick - free beer and less expensive to boot.

tubby_shaw

Post by tubby_shaw » Fri May 04, 2007 7:46 pm

JacktheMac wrote:
tubby_shaw wrote:
JacktheMac wrote:Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?
I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C :shock:
It is more than a little attenutive :lol:

Good luck with your brew AT :D
Wow - that sounds like the way to go. Do you happen to know if the bottle yeast is the same as the main fermentation yeast? I was going to buy a culture but no point if a bottle of Chimay will do the trick - free beer and less expensive to boot.
Yes it's the same strain of yeast, according to the Chimay website the beer is centrifuged to clear but then the original strain of yeast is reseeded for bottle conditioning :D
If you have a look at the second page of this Thread you'll see the yeast in action.

AT

Post by AT » Fri May 04, 2007 8:01 pm

sparging :D i hope it tastes as good as it looks :D

User avatar
Andy
Virtually comatose but still standing
Posts: 8716
Joined: Fri Nov 18, 2005 1:00 pm
Location: Ash, Surrey
Contact:

Post by Andy » Fri May 04, 2007 8:08 pm

Nice one AT!
Dan!

mysterio

Post by mysterio » Fri May 04, 2007 8:11 pm

Good luck AT, i'll be interested to hear how it turns out 8)

AT

Post by AT » Fri May 04, 2007 8:23 pm

mysterio wrote:Good luck AT, i'll be interested to hear how it turns out 8)
It's gonna be a long wait :roll: it needs six months at least, i was thinking about trying a bottle every month and comparing results? maybe let a few bottles go for a year or more

Post Reply