Stephenish
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- Jul 5, 2013
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http://www.candisyrup.com/recipes.html
I want to brew the Chimay Grand Reserve Clone.
I'm wondering what methods to use for crashing the temperature for a week, or if there are other fining methods (if that is what the crash is for). I've thought of putting the carboy in a cooler with ice. Keep in mind that I live in Houston, and I've bought an air conditioner for my closet to control temperatures down to 62 degrees F. I've modded the recipe to the following specifications for extract brewing:
5.00 gal Distilled Water Water 1 -
1 lbs Caramunich Malt (56.0 SRM) Grain 2 8.3 %
9 lbs Pilsner Liquid Extract (3.5 SRM) Extract 3 75.0 %
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 4 8.3 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5 8.3 %
1.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 7.5 IBUs
1.50 oz Hallertauer [4.80 %] - Boil 20.0 min Hop 7 5.4 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 8 -
For the first brew I am substituting 1 lb. DME and 1 lb. Corn Sugar for Pilsner 3 lbs.
Any feedback?
I want to brew the Chimay Grand Reserve Clone.
I'm wondering what methods to use for crashing the temperature for a week, or if there are other fining methods (if that is what the crash is for). I've thought of putting the carboy in a cooler with ice. Keep in mind that I live in Houston, and I've bought an air conditioner for my closet to control temperatures down to 62 degrees F. I've modded the recipe to the following specifications for extract brewing:
5.00 gal Distilled Water Water 1 -
1 lbs Caramunich Malt (56.0 SRM) Grain 2 8.3 %
9 lbs Pilsner Liquid Extract (3.5 SRM) Extract 3 75.0 %
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 4 8.3 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5 8.3 %
1.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 7.5 IBUs
1.50 oz Hallertauer [4.80 %] - Boil 20.0 min Hop 7 5.4 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 8 -
For the first brew I am substituting 1 lb. DME and 1 lb. Corn Sugar for Pilsner 3 lbs.
Any feedback?