permo
Well-Known Member
I am about to try my first belgian. I have succesfully farmed yeast from a few bottles of Chimay, so I have a good yeast strain available. Now I just need a medium gravity recipe to try this yeast strain out on. This way I will be able to wash a TON of chimay yeast from the batch.
I have made a bunch of dark candi sugar and a bunch of light colored candi sugar.
I have summit and argentine cascade hops available. Here is what I was thinking for a 6 gallon batch
11# pilsen malt
1.5 # candi sugar clear
.50 oz summit at 60 minutes for bittering (25 IBU or so)
1 oz argentine cascade at 5 minutes ( 1 IBU or so) for aroma/flavor
1 liter chimay yeast starter
I really need some direction on this, help please! What temp to ferment? I am thinking something like a lower gravity tripel...belgian light ale?
I have made a bunch of dark candi sugar and a bunch of light colored candi sugar.
I have summit and argentine cascade hops available. Here is what I was thinking for a 6 gallon batch
11# pilsen malt
1.5 # candi sugar clear
.50 oz summit at 60 minutes for bittering (25 IBU or so)
1 oz argentine cascade at 5 minutes ( 1 IBU or so) for aroma/flavor
1 liter chimay yeast starter
I really need some direction on this, help please! What temp to ferment? I am thinking something like a lower gravity tripel...belgian light ale?