New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Red Chimay vs my plain old dubbel




Reply
 
LinkBack Thread Tools Display Modes
Old 08-12-2012, 02:53 AM   #1
iambeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Wash, DC
Posts: 1,236
Liked 155 Times on 120 Posts
Likes Given: 128

Default Red Chimay vs my plain old dubbel

So I made a dubbel. Well, I made several until I was happy with the outcome. This was my entry into all grain. I was able to get through it even though I learned a few batches later about mashing (I actually still dont know much about mashing 14 batches later)...

So this red Chimay which is the 'lightest' of the chimay at 7%... well first of all it tastes amazing.

But also it renders my perfectly 'good' dubbel (no offtastes tough maybe a little too alcoholic) plain plain plain... tasteless.

One of the main characteristics of the red IMO is a complex balance of caramel maltiness and other things. My dubbel was fermenting for 3 weeks and aging for 3 weeks.... then carbbed for 3 weeks. I opened one bottle even though they are meant for christmas time; 6 months in the bottle. I don't want to risk oxidation but I do want the maltiness to emerge.....

My dubbel grain bill was US 2-row instead of pilsner, though this i assume is just another taste; it doesn't not impede from having mature complexity....

I'm sure the red hold many secrets but I guess I only want to foresee the effects of aging in bottles; to have realistic expectations.



__________________
iambeer is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2012, 10:22 AM   #2
frazier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: illinois
Posts: 1,621
Liked 73 Times on 70 Posts
Likes Given: 5

Default

Recipe recipe recipe! I'm sure there was more in it than 2-row. What else is in yours? What hops? What yeast? What methods?

Do some googling, I'm sure you can find lots of recipes for dubbels, and many for Chimay red. When you find what looks like a good one, don't go subbing ingredients. As with anything that can be described as "amazing" and "complex," details matter. A lot.

Cheers!



__________________

~
"Anything worth doing, is worth doing slowly." ~~ Mae West

frazier is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2012, 03:32 PM   #3
hogwash
Minimally Exceptional
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
hogwash's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Waynesboro, VA
Posts: 656
Liked 51 Times on 42 Posts
Likes Given: 16

Default

First, I'm thinking you should probably get to understand the mash, mash efficiency, etc. if you're brewing all-grain. Palmer's online How To Brew is free and contains great information on this.

Second, barring efficiency issues and not understanding the mash, you should probably use continental pilsner (belgian pilsner, preferably) for your belgians. 2-row is an american malt and will yield a different beer. But yeah, we need to see the whole recipe and your entire process in order to help out much more.

__________________
hogwash is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2012, 03:36 PM   #4
lowtones84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Montclair, New Jersey
Posts: 950
Liked 54 Times on 47 Posts
Likes Given: 134

Default

Yeah, other malts and specialty grains are important, as is yeast, sugar, and a whole bunch of other variables. But I would bet that using pilsener, particularly Belgian instead of US 2 row would make a significant difference. Also, any Chimay product is a world class beer, so don't get too down on yourself Like frazier said, you can find plenty of recipes on this forum and elsewhere on the internet.

__________________
lowtones84 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
hops and dilution with plain water Aschecte Beginners Beer Brewing Forum 2 01-30-2012 04:31 PM
Chimay yeast? selivem Beginners Beer Brewing Forum 8 06-30-2010 08:56 PM
Just had a month old Chimay Blue... Endovelico Beginners Beer Brewing Forum 9 02-03-2009 01:39 PM
Distilled Water in a Plain American Ale? Col224 Beginners Beer Brewing Forum 1 10-23-2008 05:58 PM
Does plain wort always taste terrible??? heertsy Beginners Beer Brewing Forum 17 07-21-2007 11:00 PM