Found this recipe out there on the intarwebs, gonna try it w/ my first run of AG This Fri nite or Sat Morning. IF I can get all the ingredients at the LHBS that is. Let me know if anything seems ridiculously out of whack:
Chimay Red Clone
10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
4 oz. (133g) Belgian aromatic malt
.5 lb. (.23kg) Belgian Cara-Munich malt
1 oz. (28g) chocolale matl
1.5 lb. (.68kg) Belgian clear candi sugar
1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
.25 oz. ( 7g) Styrian Goldings (flavor hop)
.25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
1 tsp. Irish moss
Mash grains for 90 min. @ 150 deg.f (65.5C)
add bittering hops and candi sugar,
boil for 90 min,
add irish moss and flavoring hops last 15 min.,
cool and pitch Wyeast 1214
OG 1.068-1.071
Yield 5 gal. (18.9L)
FG 1.012-1.015
IBU 25
SRM 18-19
7.1% ABV
~Phil
Chimay Red Clone
10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
4 oz. (133g) Belgian aromatic malt
.5 lb. (.23kg) Belgian Cara-Munich malt
1 oz. (28g) chocolale matl
1.5 lb. (.68kg) Belgian clear candi sugar
1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
.25 oz. ( 7g) Styrian Goldings (flavor hop)
.25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
1 tsp. Irish moss
Mash grains for 90 min. @ 150 deg.f (65.5C)
add bittering hops and candi sugar,
boil for 90 min,
add irish moss and flavoring hops last 15 min.,
cool and pitch Wyeast 1214
OG 1.068-1.071
Yield 5 gal. (18.9L)
FG 1.012-1.015
IBU 25
SRM 18-19
7.1% ABV
~Phil