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Boerderij_Kabouter · 08-30-2010, 01:22 PM

Mine is aging nicely. Also still cloudy though. I haven't done a real review yet.

Houblon · 10-22-2010, 06:53 PM

Quote:

Originally Posted by Boerderij_Kabouter

Houblon- Have your beers been a bit hot before the cold stabilization?

No,
its always ready to drink @wk 5, smooth and by week7 or 8 the keg kicks

The recipe works only if done exactly as posted, theres a reason for the 21day lager while dry hopping, before getting kegged or bottled.

**motobrewer** · 11-30-2010, 02:51 PM

so, you dry hop for the entire 21 day lagering period?

edit: nevermind, i've asked this before, the answer is yes, lol....

**motobrewer** · 12-07-2010, 05:35 PM

any updates on this beer?

when in the boil do you add the sugar?

**jbrookeiv** · 12-07-2010, 05:39 PM

Anyway would could get pictures that show up in the instructions? I'm really interested in brewing this, and the pictures would help a bunch. Thanks!

Bendbiker · 12-07-2010, 05:40 PM

I made this once and it was really great and very similar to the commercial version!

I am making up a batch this afternoon with clover honey instead of sugar. I am also trying a wheat yeast, Wyeast forbidden fruit:

A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Origin:
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV

Houblon · 12-07-2010, 06:49 PM

Quote:

Originally Posted by jbrookeiv

Anyway would could get pictures that show up in the instructions? I'm really interested in brewing this, and the pictures would help a bunch. Thanks!

I moved all of the pics to another account, but now it seems my early posts have been locked so I can't repost the pics

Quote:

Originally Posted by motobrewer

when in the boil do you add the sugar?

I like to add the sugar the last 20 mins of boil along with the whirlflock- (makes it easier to remember

)
If you add the sugar at the start of boil the wort comes out too dark.

**motobrewer** · 12-07-2010, 06:57 PM

thanks for the info. this has been on my back burner for awhile, I need to push it forward. only thing holding me back now is I don't have any way of getting ferm temps up to 78F.

Houblon · 12-07-2010, 07:04 PM

Quote:

Originally Posted by motobrewer

any updates on this beer?

This is the final version after many years & countless test batchs and 2 trips to 'Brasserie d' Achouffe' in the Ardennes.

Houblon Chouffe aka HopChewy
SG 1.078
FG 1.006
IBU: 58

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

Hops
-------------------------------------

21g.Columbus 60 min.--> 16.4 AA <---- adjust as needed
10g.Columbus 20 min.
35g.Czech Saaz 7 min.
21g.Amarillo Dry Hop

Yeast
-----
White Labs WLP550
( I now use a blend of wlp550 & wyeast 3522 & Lupulus Blond)

<Mash Temps >
62 ºC = 143.6 ºF >>20min
68 ºC = 154.4 ºF >>70min

Pitching temp> (I like 75 ºF)
26 ºC = 78.8 ºF

Lager 3 weeks> (while dry hopping)
2 ºC = 35.6 ºF

Keg or bottle after lagering, if bottling add some fresh yeast to ensure carbonation.

Grain to glass 5wks

**motobrewer** · 12-07-2010, 07:13 PM

carbonation volumes?