ultravista

Recipes 

When will you begin the Chimay Red thread?

CSI

Recipes 

The due diligence on the Chimay Premiere (Red) recipe is complete. Here's the HBT thread:

http://www.homebrewtalk.com/f12/chimay-premiere-clone-red-380686/

CSI

Recipes 

From the CSI brew room... Below is a pic of a very young Grande Reserve clone (trial 001). Just 3 weeks in bottle conditioning a friend who tasted this asked if we had used anise in it because he detected a faint licorice flavor, (since there were no spices used in this recipe this was a very nice compliment). This is turning out to be a truly extraordinary ale even by Trappist standards. Delicate balance of fruit, spice and bread. No alcohol detected and very smooth even at the early stages. The SRM contributions were primarily 1 lb D-45 and a slight contribution from the Pils and torrified wheat. This ale poured 'slightly' darker than a Chimay Blue poured side-by-side. It clarified on it's own. Will take a comparative pic side by side next pour.

ultravista

Recipes 

Looks fantastic.

CSI

Recipes 

From the CSI brew room...Below is Chimay Grande Reserve trial 002 using 1 lb of D-90. It's about 2 weeks in bottle conditioning. As we determined from primary, the SRM meets the literal BLAM specification but correcting for the BLAm spec misprint the SRM is too high. If it was backlit the translucence would show through.

This one is medium dry, malty, fruity, and crazy delicious even this young in the bottle. Again, no alcohol. The D-90 and Chiimay yeast created intense dark stone fruit esters/flavors that came through both in the nose and palate. It tastes and smells like sitting in a Belgian pub in Bruges...will pour this one again in 6 months.

It is tempting to step back and consider using 1/2 lb D-90 for this recipe even though we hit the SRM on the head in the 001 trial (using D-45)....but the hue would likely not match up to the 001 trial.

Oophaga

Recipes 

I almost want to do this recipe three times, one with d-45, d-90, and another with the d-180. Sounds like a fun way to see how the flavors of the candisyrup come through the final product. These pictures are getting me vamped.

CSI

Recipes 

Interesting thought. D-180 and Chimay yeast hasn't been done as far as I know. Would be fantastic ale to be sure.

ultravista

Recipes 

CSI - with exception to color, what will the difference be between those three batches using 45, 90, and 180?

Gixxer

Recipes 

That is a very good question...

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Drinking None
Carbing/Aging Westy 12, Pumpkin ale V2, Oaked Wee heavy, The Kaiser clone, Graff, Old Jubilation clone, Sour Cranberry Ale, Barleywine
In the bucket None
On Deck None

FermentNEthinG

Recipes 

Those are some sexy brews CSI! Will be mashing this baby in on Wednesday.