Chimay Grande Réserve (Blue)

[CSI - CandiSyrup]

I'm no expert but I think you can boil a lb of sugar and add it at high krausen. It will effectively raise your OG by 3 or 4 points and also help dry the beer out to achieve your desired FG...

Would that not raise your gravity by 9.4 points and overshoot your OG? That addition would alter the primary fermentation schedule, change the balance of the calculated pitch rate and change the ester profile. The net result would be a sweeter ale that veered off track from a CGR clone into another ale.

 

[griffi]

You might be right - as far as how many points it would add, I'd have to run it through beersmith. I just thought if he missed his OG by that much it might be worth a shot

 

[CSI - CandiSyrup]

You might be right - as far as how many points it would add, I'd have to run it through beersmith. I just thought if he missed his OG by that much it might be worth a shot

Since the PPG of granular sucrose is 1.047, could you not just divide 47 (points) by 5 gallons to give you points raised? (9.4 points).

 

[Darthbrewder]

Well I'm interested to see how this turns out. Keep us updated [emoji110]🏻. I'll bet that what you get out of this will still be quite good. If not what you intended or set out to make originally. It will though without a doubt make beer. And beer is good.... And stuff.... [emoji482]

 

[griffi]

You may not need Beersmith for that calculation. The PPG of most granular sucrose is 1.047. Just divide 47 by 5 gallons and you'll have points raised, (9.4).

Thanks, that makes sense. I looked back at a recipe I brewed where I missed OG by a wide margin and I used a half lb of sugar and beersmith raised the OG by about 4 or 5 pts. It was a tripel and it came out great but there was only a lb of candi sugar in it before that...

 

[HK823]

So 7 days had passed, I measured the gravity to 1.012 and had a sample. All the mishaps considered it unquestionably had that Belgian character of sweet banana aroma, balanced with reminiscent flavours of fresh bread and spices. Yet I sensed it was missing something. Could it be the elusive ABV that I missed (only by ~2%) and lacking perception of sweetness?

On a whim, not being entirely satisfied with the results, I decided to bottle one bottle, and pitch in a 1 lb bag of Simplicity I had lying around. Probably not the most appropriate use of Simplicity you could think of, but hey that's the kind of decision that you make when you've had a pint or two too many. Including the bottle that I bottled earlier. Idiot! (your's truly that is).

I'll report back the results of my 'unusual' brew in a week or two.

 

[CSI - CandiSyrup]

So 7 days had passed, I measured the gravity to 1.012 and had a sample. All the mishaps considered it unquestionably had that Belgian character of sweet banana aroma, balanced with reminiscent flavours of fresh bread and spices. Yet I sensed it was missing something. Could it be the elusive ABV that I missed (only by ~2%) and lacking perception of sweetness?

On a whim, not being entirely satisfied with the results, I decided to bottle one bottle, and pitch in a 1 lb bag of Simplicity I had lying around. Probably not the most appropriate use of Simplicity you could think of, but hey that's the kind of decision that you make when you've had a pint or two too many. Including the bottle that I bottled earlier. Idiot! (your's truly that is).

I'll report back the results of my 'unusual' brew in a week or two.

At an FG of 1.012 it just needs time. This ale should be bottle conditioned for a minimum of 6 months. The banana esters are the result of the Chimay strain being fermented just slightly too high but over time it will disappear.

 

[blanchmd]

I brewed this beautiful recipe 2 weeks ago, about to secondary. I have been debating whether to bottle or keg. Any experience on this recipe kegging? And if keg, what to do with the beet sugar? Ferment in secondary? thanks

 

[Toca]

Brewed this and bottled a month ago. plan on cellaring it now since it carbed up nicely. I did one of the earliest variations with d 90 and Cara 45. Smell is identical to original Chimay,however upon tasting, i noticed that it doesn't have as much complexity and has some kind of tart note to it. not in the aftertaste, but more as front taste. First thing you notice when you sip. Cant say if its acetaldeyde/green taste or some kind of yeast stress, but it didnt show any sings of infections during 35 day fermentation. Any ideas?

 

[shadows69]

Let it ride...6 months to a year to age.

 

[Toca]

Im aware of the aging time and all, but it seems from this thread that, it was a lovely beer even at bottling time, so i was wondering what when wrong.

 

[shadows69]

If i remember correctly when i brewed this, it wasnt all that great till about month 6 for it to start to shine though. Could be the yeast hasn't settled yet and that is what your picking up in the flavor.

 

[Jcpilot]

My favorite recipe! Took second place in the first round of judging in the American Homebrew Association National Competition.

 

[Sudz]

General question guys.

I note that the sugar syrup is listed in the grain bill and presume the recipe found on their website manages this as grain with respect to the listed OG. However, if the syrup is added to the pot at the end of the boil, shouldn't 100% of the available points be used as the contributing amount and not subject to the brew house efficiency as would be the grain?

I'm struggling to reconcile the OG numbers in this recipe and thought this may be a factor I hadn't considered.

When brewing the recipe provided by Candi Syrup, Inc. I came up with 1.082 OG and not the 1.077. I believe this would be the correct figure when adding the 2 lbs of D-45 at the end of the boil. So my question is actually regarding the correct target OG for this clone. Is it the stated 1.077 or the actual 1.082?

 

[Schwartzer]

I brewed a batch listed on csi website. It came out very clean. This next batch i will try to start fermentation temp in the high 60s. I will try to keep it under 72ish. Has anyone else have similar results?

 

[Schwartzer]

My favorite recipe! Took second place in the first round of judging in the American Homebrew Association National Competition.

What was your fermentation temperature profile? Did you deviate from the recipe?

 

[tripeland]

I brewed the original "trial 001" recipe in post #1, however I missed the OG due to it being my first all-grain brew (BIAB) and had lower than expected efficiency. I added 1lb D-90 to get up to the correct OG. Bottled about 1 month ago. Taste is good but like others have said it lacks the complexity of the real Chimay. I believe it is overpowered by the yeast flavour still and needs time for other flavours to shine through. Will check back at 6 months.

 

[tripeland]

Opened a bottle at 5 months. Very very nice. Can't wait for few more months to see how it develops

 

[tripeland]

Opened another bottle at 12 months. It's a fantastic beast