Riddick
Active Member
I got the recipe off of here, brewed it and tossed it in the fermenter wednesday night, its bubbling like crazy still. Was originally thinking about 3-4 weeks in primary then bottle and condition for another 3-4 weeks, but somewhere i read that youre supposed to leave it alone in either a secondary* or bottled for 3-4 MONTHS?? just curious as to avoid any kind of wasteful beer.
Heres the recipe that i got from here i used pretty spot on with what i have(in terms of temp of steeping/sparging, OG etc)
**ok, in reference to a secondary. Ive read a few things here on/about it, its my understanding its good for cleaning up a beer, with clarity and whatnot? if its a chimay clone, wouldnt that be sort of a waste of time as its a daaaark beer?
Heres the recipe that i got from here i used pretty spot on with what i have(in terms of temp of steeping/sparging, OG etc)
My OG: 1.064
Steep 150F for 20 minutes in 1 gal water (sparge with 1/2 gal 150F water):
4 oz Belgian Aromatic malt
8 oz Belgian Cara-Munich malt
1 oz chocolate malt
Boil 60 min:
1.25 # M&F light DME
6.6 # Maris Otter light LME
1.5 # Belgian clear candi sugar [I used 1# candi sugar, and 1/2 # table sugar]
2 oz Tettnanger hops (~4% AA)
after 45 minutes, add:
0.25 oz Styrian Goldings
0.25 oz Hallertau Hershbrucker
1 tsp Irish moss
Recommended Yeast:
Wyeast 1214 Belgian Abbey Ale
**ok, in reference to a secondary. Ive read a few things here on/about it, its my understanding its good for cleaning up a beer, with clarity and whatnot? if its a chimay clone, wouldnt that be sort of a waste of time as its a daaaark beer?