The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > kit Belgium Recipe Modification

Reply
 
LinkBack Thread Tools
Old 01-05-2009, 03:08 AM   #1
gtg644w
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 71
Default kit Belgium Recipe Modification

Heres the kit contents from northernbrewer.com:

12.5 lbs. Dingemans Pilsner
0.25 lbs. Dingemans Caramel Pils
0.25 lbs. Dingemans Biscuit
2 lbs. Clear Belgian Candi Sugar

Wyeast #1388 Belgian Strong Ale

----------------------------------------------------------
I want to double the Caramel Pils and Biscuit so that it is

12.5 lbs. Dingemans Pilsner
0.50 lbs. Dingemans Caramel Pils
0.50 lbs. Dingemans Biscuit
2 lbs. Clear Belgian Candi Sugar

I will also be using chimay yeast, I believe that it is WLP500.

----------------------------------------------
My uncle likes chimay, I wanted to make something similar -- doesnt have to be a clone. I have seen anouther chimay white clone recipe that calls for 0.5 amber and 0.5 biscuit, I figured using similar Belgium ingredients would work. I'm not ready to start experimenting with Belgium recipies but I figured going off this proven Belgium Golden ale and the clone recipie I may be successful.

Well any big problems with this?

I was also curius about ferment temps and water profiles ... Thanks

__________________
gtg644w is online now
 
Reply With Quote Quick reply to this message
Old 01-05-2009, 11:04 AM   #2
brewt00l
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
Liked 8 Times on 8 Posts
Likes Given: 2

Default

Chimay clones on the interwebs are all over the place.....I haven't brewed one so someone else may be able to give you an assist there.

WLP500 is indeed reputed to be from Chimay. The Pope has a good yeast reference from Kristen England of the BJCP and Northern Brewer:
Yeast Strains
Fermentation temps are very important to getting the flavor profile that you want out of the yeast with respect to esters and phenols. If you want subtle, you'll want to start the fermentation on the cool side to discourage excessive esters & phenols then let it rise to get good attenuation.

BTW, Belgium is a country...things from Belgium are called "Belgian."

__________________
brewt00l is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ginger Beer Recipe Modification Joe_L Beginners Beer Brewing Forum 7 09-26-2009 10:20 PM
Red Ale Recipe Modification KeeferMan Beginners Beer Brewing Forum 12 12-12-2008 07:38 AM
Scotish Ale Recipe (with a modification or two) BADS197 Extract Brewing 8 11-18-2008 01:42 AM
Opinions on my Recipe Modification? adrock Cider Forum 5 01-23-2008 06:56 PM
Noob recipe modification cfresh Recipes/Ingredients 4 04-03-2007 01:12 PM