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Old 10-23-2011, 06:06 AM   #121
homeeey
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Pretty much used OP recipe.

10/10/2011
OG 1.68
Had a banana factory in my basement for 11 days while in primary and it got to 1.016 with no bubbles, last night I racked to secondary.

Immediately fell in love with my beer just by the color alone. What a color? I think the color tasted great even before I sampled. Quite honestly the taste shocked me. After my first 2 batches being pretty hoppy IPA's, it took a second to recogonize the complexity of the beer. Dry, Fruity, damn smooth. It's going to be a long few weeks.

Sitting outside now at about 50F.

I've been kegging, but I might have to bottle a few and have my wife hide them and swear to not let me have them for a few months.

Thanks

The red clone recipe that I started a week before this is still bubbling away at 18 days (OG 1.082). Seems I have a somewhat dyslectic couple of batches, a blue that's going to around 7%, and Red that might be on it's way to 9%.
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Old 10-27-2011, 08:18 PM   #122
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Still in the low 1.020 range, but it tastes freaking delicious!!
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Old 11-01-2011, 12:41 PM   #123
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I finally tapped this bad boy last night, and my lord! This was a bad beer to be drinking on Halloween outside with a fire going handing out candy!

My neighbor came over and we downed about 8 or 9 pints between us. His wife came out, grabbed his glass and sipped. Without hesitation she said "that is fantastic"!

I love it when my beer is a success!!

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Originally Posted by mwmoose152
OK. Here it is:

8 oz Belgian cara-munich malt
6 oz Belgian aromatic malt
4 oz Belgian special b malt
2.5 oz British chocolate malt

8.75 lbs muntons extra light dry
1.5 lbs dark candi sugar
1/2 oz yakima magnum @ 15.5 % AA

15 min left,
1/2 oz german hallertau hersbrucker
1/8 tsp grains of paradise
1 tsp irish moss

2 min left,
1/4 oz german hallertau hersbrucker
1/8 tsp grains of paradise

Wyeast 1214 or 1388.

1/2 cup corn sugar AND 1/3 cup clear candi sugar at bottling.

Seems more involved. Thoughts?
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Old 12-20-2011, 05:54 PM   #124
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Used to love drinking this when I was stationed in Europe. Hands down my favorite beer there.

I'll be making this one soon enough.

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Old 12-21-2011, 02:47 PM   #125
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Once again FAttyLiver's recipe is great. About a month ago I did a 10 gallon batch since this recipe has proven so good. No problems stepping this recipe up by simply doubling the ingredients.
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Old 12-28-2011, 03:04 AM   #126
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I brewed a batch in July '11 (summersolstice's recipe) with minor modifications - 2 additional lb. of DME (to get 9.3% abv), added some grains of paradise and made my own invert syrup instead of using Lyle's Golden Syrup.

I can definitely vouch for this and will brew it again. It's close to Chimay blue if you let sit for a while - it's too sweet the first month or so in the bottle. After some time it is very good and pretty much spot on (evidently as my first batch is all gone!)

Cheers

Last edited by WestCoastBrewer; 12-28-2011 at 03:07 AM.
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Old 01-14-2012, 04:14 PM   #127
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How would this convert to all grain? Beersmith uses alot of munich malts...isn't the general base grain pilsner for belgians?
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Old 01-14-2012, 04:30 PM   #128
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My understanding is that Chimay uses a six row winter barley as their base, which is malted to their own specifications.
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Old 01-14-2012, 04:49 PM   #129
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I'd like the original recipe in all grain form
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Old 01-14-2012, 05:39 PM   #130
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Not sure if you noticed, but the OP was in 2008, so may not get the original recipe in AG.
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