I insco2 Well-Known Member Joined Sep 6, 2005 Messages 134 Reaction score 0 Dec 10, 2005 #1 does anyone have a recipe for Chimay blue Ale out there?
D drengel Well-Known Member Joined Oct 24, 2005 Messages 576 Reaction score 1 Location durango, CO Dec 10, 2005 #2 http://www.beertools.com/html/recipe.php?view=4159 sounds pretty good but the layout on the page is confusing. i'd try to reculture some yeast from a bottle of it. heres another one but you have to unzip it http://hbd.org/cbm/prom.html
http://www.beertools.com/html/recipe.php?view=4159 sounds pretty good but the layout on the page is confusing. i'd try to reculture some yeast from a bottle of it. heres another one but you have to unzip it http://hbd.org/cbm/prom.html
OP OP I insco2 Well-Known Member Joined Sep 6, 2005 Messages 134 Reaction score 0 Dec 11, 2005 #3 i cannot get my cp to unzip properly thanks for the reply though
Beermaker The NAVY WALRUS Joined Oct 30, 2005 Messages 839 Reaction score 3 Location Beautiful Beaumont, TX Dec 11, 2005 #4 Chimay Red 10 gallon all grain batch 20 Pounds Maris Otter 2 row Pale Malt 8 oz Aromatic Malt 16 oz Cara-Munich Malt 2 oz Chocolate Malt Mash @ 150 for 90 minutes Bring to a boil 3 lbs Candi Sugar 11 HBU Tettnanger hops Boil for 45 min 1/2 oz Styrian Goldings 1/2 oz Hallertau 2 tsp Irish Moss boil for 15 min Let cool/ crash cool for 15 min. Strain hops, top to 10 gal in the fermenter, pitch yeast (reconstitute yeast from a Chimay bottle or Wyeast 1214). Primary fermentation is 5-7 days, rack to secondary and let sit for 5-7 days. Bottle with: Pre-measured Priming Sugar Age to taste. OG 1.068-1.071 FG 1.012-1.015 7.1% ABV Enjoy
Chimay Red 10 gallon all grain batch 20 Pounds Maris Otter 2 row Pale Malt 8 oz Aromatic Malt 16 oz Cara-Munich Malt 2 oz Chocolate Malt Mash @ 150 for 90 minutes Bring to a boil 3 lbs Candi Sugar 11 HBU Tettnanger hops Boil for 45 min 1/2 oz Styrian Goldings 1/2 oz Hallertau 2 tsp Irish Moss boil for 15 min Let cool/ crash cool for 15 min. Strain hops, top to 10 gal in the fermenter, pitch yeast (reconstitute yeast from a Chimay bottle or Wyeast 1214). Primary fermentation is 5-7 days, rack to secondary and let sit for 5-7 days. Bottle with: Pre-measured Priming Sugar Age to taste. OG 1.068-1.071 FG 1.012-1.015 7.1% ABV Enjoy