Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > All-Grain - Houblon Chouffe aka HopChewy

Reply
 
LinkBack Thread Tools
Old 08-30-2010, 01:22 PM   #21
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 118 Times on 102 Posts
Likes Given: 11

Default


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

__________________
Boerderij_Kabouter is offline  
 
Reply With Quote Quick reply to this message
Old 10-22-2010, 06:53 PM   #22
Houblon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 15 Times on 15 Posts
Likes Given: 1

Default


Quote:
Originally Posted by Boerderij_Kabouter View Post
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.
__________________
MyPics
Houblon is offline  
 
Reply With Quote Quick reply to this message
Old 11-30-2010, 02:51 PM   #23
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville
Posts: 6,637
Liked 211 Times on 186 Posts
Likes Given: 369

Default


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

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

__________________
motobrewer is offline  
 
Reply With Quote Quick reply to this message
Old 12-07-2010, 05:35 PM   #24
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville
Posts: 6,637
Liked 211 Times on 186 Posts
Likes Given: 369

Default


any updates on this beer?

when in the boil do you add the sugar?

__________________
motobrewer is offline  
 
Reply With Quote Quick reply to this message
Old 12-07-2010, 05:39 PM   #25
jbrookeiv
Beer Review Dude
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
jbrookeiv's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Fort Lauderdale
Posts: 1,343
Liked 16 Times on 16 Posts
Likes Given: 4

Default


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!

__________________

My Beer Review Blog: Beer Review Dude
My Craft Beer Social Network: Craft Beer Network

Quote:
Originally Posted by Homebrewtastic View Post
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
jbrookeiv is offline  
 
Reply With Quote Quick reply to this message
Old 12-07-2010, 05:40 PM   #26
Bendbiker
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Montreal
Posts: 95
Liked 1 Times on 1 Posts

Default


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

__________________
Bendbiker is offline  
 
Reply With Quote Quick reply to this message
Old 12-07-2010, 06:49 PM   #27
Houblon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 15 Times on 15 Posts
Likes Given: 1

Default


Quote:
Originally Posted by jbrookeiv View Post
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 View Post

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.
__________________
MyPics
Houblon is offline  
 
Reply With Quote Quick reply to this message
Old 12-07-2010, 06:57 PM   #28
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville
Posts: 6,637
Liked 211 Times on 186 Posts
Likes Given: 369

Default


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.

__________________
motobrewer is offline  
 
Reply With Quote Quick reply to this message
Old 12-07-2010, 07:04 PM   #29
Houblon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 15 Times on 15 Posts
Likes Given: 1

Default


Quote:
Originally Posted by motobrewer View Post
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


__________________
MyPics
Houblon is offline  
SmokeAndBeer1 Likes This 
Reply With Quote Quick reply to this message
Old 12-07-2010, 07:13 PM   #30
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville
Posts: 6,637
Liked 211 Times on 186 Posts
Likes Given: 369

Default


carbonation volumes?

__________________
motobrewer 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
Houblon Chouffe terminal gravity... nppeders Fermentation & Yeast 11 12-05-2011 09:48 PM
Chouffe Houblon Dobbelen IPA Tripel recipe? Clonefarmer Recipes/Ingredients 2 04-10-2010 12:55 AM
Anyone have a chouffe houblon extract recipe? TerryH Recipes/Ingredients 1 01-20-2010 01:13 AM
Houblon Chouffe come get some. Ryanh1801 Home Brewing Photo Forum 8 07-20-2008 12:38 AM
Houblon Chouffe - Where's that head come from? shlap General Techniques 5 07-30-2007 03:09 AM