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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > All Grain - Chimay Red Clone
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Old 01-15-2009, 03:30 AM   #1
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Default All Grain - Chimay Red Clone

Found this recipe out there on the intarwebs, gonna try it w/ my first run of AG This Fri nite or Sat Morning. IF I can get all the ingredients at the LHBS that is. Let me know if anything seems ridiculously out of whack:

Chimay Red Clone

10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
4 oz. (133g) Belgian aromatic malt
.5 lb. (.23kg) Belgian Cara-Munich malt
1 oz. (28g) chocolale matl
1.5 lb. (.68kg) Belgian clear candi sugar
1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
.25 oz. ( 7g) Styrian Goldings (flavor hop)
.25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
1 tsp. Irish moss
Mash grains for 90 min. @ 150 deg.f (65.5C)
add bittering hops and candi sugar,
boil for 90 min,
add irish moss and flavoring hops last 15 min.,
cool and pitch Wyeast 1214

OG 1.068-1.071
Yield 5 gal. (18.9L)
FG 1.012-1.015
IBU 25
SRM 18-19
7.1% ABV

~Phil

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Old 01-15-2009, 03:32 AM   #2
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Oh and one question I have too, I think I also saw on this recipe thread that you can replace 1:1 ratio any cane or beet sugar w/ belgian candi sugar, true? Is it wise to still use the belgian sugar? I'm pretty sure the LHBS has it here in SLC Ut.

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Fermenting/Kegged/Bottled NONE :( I moved to the NW and haven't had time to setup my brew rig since! (but hey, I'm in the Pacific NW so there's so much awesome beer I don't need to brew it as much hah!
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Old 01-15-2009, 03:57 AM   #3
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I've read sugar makes up only 5% of the fermentables in Chimay. The rumor is they use corn sugar too.

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Old 01-15-2009, 06:33 AM   #4
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Quote:
Originally Posted by pompeiisneaks View Post
Oh and one question I have too, I think I also saw on this recipe thread that you can replace 1:1 ratio any cane or beet sugar w/ belgian candi sugar, true? Is it wise to still use the belgian sugar? I'm pretty sure the LHBS has it here in SLC Ut.

~Phil
I think you have to convert the regular sugar with an acid like lemon juice to make it an invert sugar. It's a pretty simple process where you heat the sugar and add lemon juice. If you search I'm sure you will find the recipe to do it. Basically, you are making your own invert sugar and it's a hell of a lot cheaper than buying candi sugar at the beernut for six bucks a pound or whatever it is.
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Old 01-15-2009, 01:25 PM   #5
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Actually, since he's doing a 90 minute boil, plain beet sugar will invert automatically in the acidic wort.

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Old 01-16-2009, 03:09 AM   #6
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MAKING YOUR OWN BELGIAN CANDY SUGAR

make your own. I bought 2# of Lyle's Syrup. Once I use that up, I'll be making my own.

b
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Old 01-16-2009, 06:12 AM   #7
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MAKING YOUR OWN BELGIAN CANDY SUGAR

make your own. I bought 2# of Lyle's Syrup. Once I use that up, I'll be making my own.

b
That says dextrose is wheat sugar...I thought it was corn sugar.
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Old 01-17-2009, 04:18 AM   #8
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Things are going pretty well for my first AG tonite... the LHBS messed me up a bit, learned a lesson there, they said "OK give me the recipe, I'll make sure you have everythign you need... they didn't give me yeast, had to go back for that... they didn't give me 1.5 lbs of sugar, only 1 and didn't give me any spanish moss! Oh well. I think my mash temp was a touch low. I was at about 147ish instead of 150, but the wort looks awesome...

Excited to see how it turns out, I'll have some photos of the final product.

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Fermenting/Kegged/Bottled NONE :( I moved to the NW and haven't had time to setup my brew rig since! (but hey, I'm in the Pacific NW so there's so much awesome beer I don't need to brew it as much hah!
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Old 01-17-2009, 04:53 AM   #9
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and didn't give me any spanish moss! I'll have some photos of the final product.
I want to see the SPANISH moss j/j



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Old 01-17-2009, 05:29 AM   #10
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hehe I used to se TONS of that down south when I was in the army, EVERYWHERE

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Fermenting/Kegged/Bottled NONE :( I moved to the NW and haven't had time to setup my brew rig since! (but hey, I'm in the Pacific NW so there's so much awesome beer I don't need to brew it as much hah!
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