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Old 12-07-2009, 10:19 PM   #1
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Default All-Grain - Houblon Chouffe aka HopChewy

Recipe Type: All Grain
Yeast: White Labs WLP550 Belgian Ale
Yeast Starter: 2L
Batch Size (Gallons): 5
Original Gravity: 1.078
Final Gravity: FG 1.006
IBU: 58.2
Boiling Time (Minutes): 90
Color: SRM: 3.8
Primary Fermentation (# of Days & Temp): 14 @75f
Secondary Fermentation (# of Days & Temp): 21 @32f
Tasting Notes: Excellent aroma

This is really damn close to the real Houblon.



Grain/Extract/Sugar
--------------------------------
4.88 kg. Pilsener
0.91 kg. Beet Sugar


Hops
-------------------------------------
21g.Columbus 60 min.
10g.Columbus 20 min.
35g.Czech Saaz 7 min.
21g.Amarillo Dry Hop

Yeast
-----
White Labs WLP550 Belgian Ale


Mash Schedule

-----This info from the brewer ---
<Mash Temps >
62 ºC = 143.6 ºF >>20min
68 ºC = 154.4 ºF >>70min

Pitching temp>
26 ºC = 78.8 ºF

Lager 3 weeks>
2 ºC = 35.6 ºF
-----------------------------------------------








Houblon @ the brewery -Btw the tour is free to Americans





Intervew with Chris Bauweraerts, Founder, Original Brewmaster of Achouffe
http://beersoflegend.com/?p=218



This was brewed using WLP570 yeast which takes forever to drop clear


1 of many test batchs

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Old 01-07-2010, 02:54 PM   #2
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Part 1

The proper way to brew a HopChewy aka Houblon Chouffe clone.


Pilsner Malt conditioned:






The hops,sugar and the proper head-ware along with a bottle of Houblon.


The first step of the mash> 20min @ 143.6ºF - I over shot by 1 degree ºF.



The next step of the mash 70min @ 154.4 ºF

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Old 01-07-2010, 08:49 PM   #3
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Part 2

Few more pics while I wait for the wort to cool down.

Vorlauf till the wort runs clear:


The second runnings --> SG 1.034


Killing time, hey its the Simpsons



A proper boil:


The last hop addition >Saaz leaf:


Adding the Beet Sugar:
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Old 01-07-2010, 10:13 PM   #4
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Part 3

Everything went too perfect, I forgot to add the Whirlfloc tablet and I missed the gravity by 1 point..
SG 1.077 instead of 1.078 oh well



Should be alot clearer if I had only added the Whirlflock....



Pitched the yeast @ 22.2ºC and will allow to rise up to 23.8 ºC


24hrs later
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Old 01-08-2010, 01:22 AM   #5
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Fantastic! This is one of my favorite beers and one I would really love to be able to brew well. I think this has made my list of up and coming brews.

Prost!

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Old 01-25-2010, 03:48 PM   #6
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I forgot to up date post


Part 4

Day 14 and gravity sample is 1.008.



Transfer into a CO2 purged carboy, add 21g.Amarillo Dry Hop.



Lager for 21days.


Tasting of the gravity sample

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Old 01-29-2010, 04:38 PM   #7
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I am going to be brewing the beersmith converted extract recipe of this. I need to use a bit more hops, I only have a 4 gallon ss pot, but I am excited! Thanks so much for the recipe and the awesome pictures!

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Old 02-14-2010, 03:21 PM   #8
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Part 5

Its time !!
Took the gravity sample and its fg1.007
SG 1.077
ADF 90.37% RDF 74.91% 9.28%abv

5 weeks from brew to keg




Went ahead and kegged the beer leaving just enough for 12 bottles.


Yes I'm having a glass right now at 11am, its my wedding anniversary today.



Justed carbed as you can see by the large bubbles but damn tastey, still a little hazing but this will clear over the next week as the beer fully carbs. See what happens when you forget to add the whirlfock tablet

Next sunday I'll side by side with the real Houblon.

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Old 02-14-2010, 03:54 PM   #9
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That fockin' Whirlfock.

Nice pix.

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Old 03-10-2010, 12:37 AM   #10
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I couldn't wait and just opened a bottle....well two bottles. The first was a bottle bomb.
But the second was heaven on earth!

Thank you so much for this AWESOME recipe!!

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