permo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- cultured chimay
- Yeast Starter
- 2 liter
- Batch Size (Gallons)
- 6
- Original Gravity
- 6
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 14 @ 65
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- Awesome, light bodied, belgian ale.
I have brewed in upwards of 30 batches, and I think the consenus is that this my best recipe. The pilsen/oat base just gives this beer a nice light, bready taste that is just great. The honey adds slightly floral/herbal background and helps dry it out. I fermented this beer cooler and a little longer to try and suppress the belgiany yeast character a little and it worked perfectly. This beer has the color and body character similar to Hoeggarden but with much more flavor and is a much more interesting drink....plus it packs a nice punch.
10 pounds pilsen
2 pound rolled oats (cereal mash)
1 pound wheat
2 pounds fresh north dakota clover honey added at ten minutes
1 oz magnum AA10% at 90
For a six gallon batch
OG = 1.062
FG = 1.010
mash at 149
boil fof 90
Chimay yeast ( 1/2 gallon starter)
Ferment straight up at 65
10 pounds pilsen
2 pound rolled oats (cereal mash)
1 pound wheat
2 pounds fresh north dakota clover honey added at ten minutes
1 oz magnum AA10% at 90
For a six gallon batch
OG = 1.062
FG = 1.010
mash at 149
boil fof 90
Chimay yeast ( 1/2 gallon starter)
Ferment straight up at 65