permo
Well-Known Member
I just had to post this, I am so jacked about my brew session today.
I have been planning a BIG belgian beer for a while. I have cultured chimay yeast, brewed a smaller 1.045 OG beer with the yeast with intentions of using the cake for a big beer...etc..etc..
Here is the recipe for the small beer:
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
0.50 oz Summit [18.00 %] (60 min) Hops 30.4 IBU
0.25 oz Summit [18.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.00 %
The chimay yeast took the 1.045 OG beer down to 1.013....not too bad....I know I underpitched but my main intentions where to use the cake. My samples at bottling tonight tasted great! This will be a crowd pleasing beer for sure...a little spice/character from the yeast..but super smooth. Very nice.
The recipe for the big beer was part of my first order from Ed at brewmasterswarehouse.com, and is as follows:
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.56 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.56 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.28 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.28 %
2.00 oz Williamette [4.80 %] (60 min) Hops 21.9 IBU
1.00 oz Argentine Cascade [3.70 %] (15 min) Hops 4.2 IBU
1.00 oz Argentine Cascade [3.70 %] (5 min) Hops 1.7 IBU
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 10.26 %
I was only expecing %70 efficieny or so considering the large gain bill. I don't know what Ed did, but he has his grind dialed in. I mashed at 146 for 30 minutes and 150 for 60 minutes. 1.25 quarts per pound in the mash and 5 gallons sparge water. I added the candi sugar at 5 minutes.
I ended up racking 5.5 gallons of 1.100 wort on the chimay cake tonight! Wow, this is going to be a whopper. I was expecting 1.90 or so...I couldn't believe the measurement when I took it. I hope I didn't underpitch...I aerated the crap out of it and am just waiting for fermentation to start up!
I am not sure what to do...I have never had a beer this big before.....I am going to let the first 3-4 days go at 65-68 degrees and then jack it up into the mid 70's......I hope I get decent attenuation.
I have been planning a BIG belgian beer for a while. I have cultured chimay yeast, brewed a smaller 1.045 OG beer with the yeast with intentions of using the cake for a big beer...etc..etc..
Here is the recipe for the small beer:
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
0.50 oz Summit [18.00 %] (60 min) Hops 30.4 IBU
0.25 oz Summit [18.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.00 %
The chimay yeast took the 1.045 OG beer down to 1.013....not too bad....I know I underpitched but my main intentions where to use the cake. My samples at bottling tonight tasted great! This will be a crowd pleasing beer for sure...a little spice/character from the yeast..but super smooth. Very nice.
The recipe for the big beer was part of my first order from Ed at brewmasterswarehouse.com, and is as follows:
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.56 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.56 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.28 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.28 %
2.00 oz Williamette [4.80 %] (60 min) Hops 21.9 IBU
1.00 oz Argentine Cascade [3.70 %] (15 min) Hops 4.2 IBU
1.00 oz Argentine Cascade [3.70 %] (5 min) Hops 1.7 IBU
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 10.26 %
I was only expecing %70 efficieny or so considering the large gain bill. I don't know what Ed did, but he has his grind dialed in. I mashed at 146 for 30 minutes and 150 for 60 minutes. 1.25 quarts per pound in the mash and 5 gallons sparge water. I added the candi sugar at 5 minutes.
I ended up racking 5.5 gallons of 1.100 wort on the chimay cake tonight! Wow, this is going to be a whopper. I was expecting 1.90 or so...I couldn't believe the measurement when I took it. I hope I didn't underpitch...I aerated the crap out of it and am just waiting for fermentation to start up!
I am not sure what to do...I have never had a beer this big before.....I am going to let the first 3-4 days go at 65-68 degrees and then jack it up into the mid 70's......I hope I get decent attenuation.