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Old 01-08-2013, 02:52 PM   #21
ultravista
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When will you begin the Chimay Red thread?

 
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Old 01-09-2013, 12:17 PM   #22
CSI
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Quote:
Originally Posted by ultravista View Post
When will you begin the Chimay Red thread?
The due diligence on the Chimay Premiere (Red) recipe is complete. Here's the HBT thread:

http://www.homebrewtalk.com/f12/chim...ne-red-380686/

 
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Old 01-11-2013, 04:03 AM   #23
CSI
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From the CSI brew room... Below is a pic of a very young Grande Reserve clone (trial 001). Just 3 weeks in bottle conditioning a friend who tasted this asked if we had used anise in it because he detected a faint licorice flavor, (since there were no spices used in this recipe this was a very nice compliment). This is turning out to be a truly extraordinary ale even by Trappist standards. Delicate balance of fruit, spice and bread. No alcohol detected and very smooth even at the early stages. The SRM contributions were primarily 1 lb D-45 and a slight contribution from the Pils and torrified wheat. This ale poured lighter than a Chimay Blue poured side-by-side. It clarified on it's own. Will take a comparative pic side by side next pour.
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Old 01-11-2013, 04:38 AM   #24
ultravista
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Looks fantastic.

 
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Old 01-13-2013, 10:38 PM   #25
CSI
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From the CSI brew room...Below is Chimay Grande Reserve trial 002 using 1 lb of D-90. It's about 2 weeks in bottle conditioning. As we determined from primary, the SRM is closer in pour to the CGR. If it was backlit the translucence would show through better.

This one is dry, malty, fruity, and crazy delicious even this young in the bottle. Again, no alcohol. The D-90 and Chiimay yeast created intense dark stone fruit esters/flavors that came through both in the nose and palate. It tastes and smells like sitting in a Belgian pub in Bruges...will pour this one again in 6 months.
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Old 01-13-2013, 11:16 PM   #26
Oophaga
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I almost want to do this recipe three times, one with d-45, d-90, and another with the d-180. Sounds like a fun way to see how the flavors of the candisyrup come through the final product. These pictures are getting me vamped.

 
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Old 01-13-2013, 11:37 PM   #27
CSI
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Quote:
Originally Posted by Oophaga View Post
I almost want to do this recipe three times, one with d-45, d-90, and another with the d-180. Sounds like a fun way to see how the flavors of the candisyrup come through the final product. These pictures are getting me vamped.
Interesting thought. D-180 and Chimay yeast hasn't been done as far as I know. Would be fantastic ale to be sure.

 
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Old 01-14-2013, 03:23 PM   #28
ultravista
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CSI - with exception to color, what will the difference be between those three batches using 45, 90, and 180?

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Old 01-14-2013, 11:00 PM   #29
Gixxer
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Quote:
Originally Posted by ultravista View Post
CSI - with exception to color, what will the difference be between those three batches using 45, 90, and 180?
That is a very good question...
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Old 01-14-2013, 11:10 PM   #30
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Those are some sexy brews CSI! Will be mashing this baby in on Wednesday.

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