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- Jan 15, 2007
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Heres the kit contents from northernbrewer.com:
12.5 lbs. Dingemans Pilsner
0.25 lbs. Dingemans Caramel Pils
0.25 lbs. Dingemans Biscuit
2 lbs. Clear Belgian Candi Sugar
Wyeast #1388 Belgian Strong Ale
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I want to double the Caramel Pils and Biscuit so that it is
12.5 lbs. Dingemans Pilsner
0.50 lbs. Dingemans Caramel Pils
0.50 lbs. Dingemans Biscuit
2 lbs. Clear Belgian Candi Sugar
I will also be using chimay yeast, I believe that it is WLP500.
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My uncle likes chimay, I wanted to make something similar -- doesnt have to be a clone. I have seen anouther chimay white clone recipe that calls for 0.5 amber and 0.5 biscuit, I figured using similar Belgium ingredients would work. I'm not ready to start experimenting with Belgium recipies but I figured going off this proven Belgium Golden ale and the clone recipie I may be successful.
Well any big problems with this?
I was also curius about ferment temps and water profiles ... Thanks
12.5 lbs. Dingemans Pilsner
0.25 lbs. Dingemans Caramel Pils
0.25 lbs. Dingemans Biscuit
2 lbs. Clear Belgian Candi Sugar
Wyeast #1388 Belgian Strong Ale
----------------------------------------------------------
I want to double the Caramel Pils and Biscuit so that it is
12.5 lbs. Dingemans Pilsner
0.50 lbs. Dingemans Caramel Pils
0.50 lbs. Dingemans Biscuit
2 lbs. Clear Belgian Candi Sugar
I will also be using chimay yeast, I believe that it is WLP500.
----------------------------------------------
My uncle likes chimay, I wanted to make something similar -- doesnt have to be a clone. I have seen anouther chimay white clone recipe that calls for 0.5 amber and 0.5 biscuit, I figured using similar Belgium ingredients would work. I'm not ready to start experimenting with Belgium recipies but I figured going off this proven Belgium Golden ale and the clone recipie I may be successful.
Well any big problems with this?
I was also curius about ferment temps and water profiles ... Thanks