Tonight, we dance! And make hard lemonade.
Going off this recipe, we made several modifications to fully utilize our 1-gallon carboys.
We purchased 5 cans of frozen generic brand lemonade concentrate, 2 cans of pink lemonade, 2 cans of limeade, and 1 can of pomegranite raspberry. The recipe called for 2 pounds of sugar, plus or minus to taste, so we added 3. We heated about a gallon and a half of water, and dissolved all the sugar in there, poured it into a 5 gallon carboy, and added enough water to make 5 gallons. At that point the SG was 1.032. Before adding more sugar, we added the DME, which clumped and was a pain to mix in.
We ended up skimming all the clumps off the top and heating them in some wort to help dissolve it. Once that was fully mixed in, the SG was 1.042. We then took the individual cans of frozen concentrate and began putting them in the carboy to spread out the surface area and help warm them up faster.
1 - Blueberry pomegranite lemonade - SG - 1.080 (the really dark one)
2 - Lemonade - SG - 1.082 (has writing 'B Lock' on it)
3 - Lemonade 2 - SG - 1.080 (has letter 'C' on neck)
4 - Limeade - SG - 1.076 (has letter 'A' on neck)
5 - Pink Lemonade - SG - 1.082 (the pink one)
As part of the control, I will be taking 2 home and putting them in my basement - hopefully a more stable, and lower temperature than what Chicago has in for us in the next few days. The other 3 will reside in Nova's closet.
Showing posts with label chimay blue recipes. Show all posts
Showing posts with label chimay blue recipes. Show all posts
Friday, May 21, 2010
Wednesday, April 14, 2010
Everest - "Chimarch Blue" (Chimay Blue Clone)
My goal, and the thing that brought me into homebrewing, is Chimay Blue. So I will try the two recipes below, and finally combine them to attempt to make Chimarch - my Chimay clone.
HomeBrewTalk.com Recipe
Recipe Type: Extract
Yeast: White Labs WLP 500 Belgian Trappist
Yeast Starter: Yes (2 sets of wine yeast nutrient)
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.068 (low for Chimay, add more sugars (LME/DME/maltodextrin/cadi sugar)
Final Gravity: 1.0110
Boiling Time (Minutes): 60 mins
Primary Fermentation (# of Days & Temp): 5 days @ 68F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 10 days @ 68F
Steep the grain in 3 gallons of water at 156F for 40 Minutes:
32 oz Munich Malt
8 oz Special B
8 oz CaraMunich
4 oz Belgian Aromatic
8 oz Torrified Wheat
Remove the grains and add another gallon of water and add:
3lbs Munich Malt Extract
4 lbs Amber Malt Extract
1 oz Hallertauer (60 mins)
1 oz Styrian Goldings (30 mins)
16 oz Lyle's Golden Syrup at 45 mins
2 packets dried wine yeast as nutrient at 45 mins.
1 Whirlflock tab at 45 mins
Cool wort to 75F and pitch yeast starter. Cool to ambient temperature and remain throughout fermentation. Bottle.
Thread Comments:
Did you use LME or DME? I just finished brewing this recipe and ended up with an OG of 1.086. I didn't substitute any of the grain, but I did sub in 7lbs sparkling amber DME for the extract.
http://www.lylesgoldensyrup.com/LylesGoldenSyrup/LylesProducts/default.htm
Just do a google for "making invert syrup". It's basically a pound of white sugar, a bit of water to make it a thick slush, and then a dash of lemon juice. Cook it slowly and bring it to a slow boil...stirring. Eventually it will begin to darken. Once it's at the right shade ( I usually get a light straw color), it's ready. I make mine an hour or so before brewing so I can just dump it in at the end of the boil.
Alternate Recipe
Ingredients: 14.33 lbs. Belgian Pale
1.76 lbs. Belgian Munich
0.26 lbs. Belgian Aromatic
0.29 lbs. Belgian Caramunich®
0.11 lbs. Belgian Chocolate Malt
0.13 lbs. Candi Sugar Amber
0.44 lbs. Torrified Wheat
0.8 oz. Cluster (Pellets, 7.00 %AA) boiled 60 min.
0.2 oz. Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 15 min.
0.2 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.
0.2 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min.
0.2 oz. Saaz (Pellets, 5.00 %AA) boiled 1 min.
5 grams curacao peel (not included in calculations)
3 grams fresh ground coriander seed (not included in calculations)
Yeast : WYeast 1762 Belgian Abbey II
Alcohol by Volume (%): 9.000
FG: 1.019
IBUs: 25
OG: 1.087
Instructions: Due to research I've found that they use cluster hops (surprisingly) as well as the addition of curacao peel and coriander (more so bck in the 70's and 80's when the grand reserve was just that 'grand)'. Wheat startch is also used, but I've decided on the torrified wheat instead. This version also differs from my original recipe (Chimay Blue clone #1)l in that I've used amber sugar in stead of dark(candysugar in both cases) and lessened the chocolate malt to 50g from 100g (curacao and coriander were not included in Clone#1). This is to bring it more in line with Blue's true SRM.
HomeBrewTalk.com Recipe
Recipe Type: Extract
Yeast: White Labs WLP 500 Belgian Trappist
Yeast Starter: Yes (2 sets of wine yeast nutrient)
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.068 (low for Chimay, add more sugars (LME/DME/maltodextrin/cadi sugar)
Final Gravity: 1.0110
Boiling Time (Minutes): 60 mins
Primary Fermentation (# of Days & Temp): 5 days @ 68F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 10 days @ 68F
Steep the grain in 3 gallons of water at 156F for 40 Minutes:
32 oz Munich Malt
8 oz Special B
8 oz CaraMunich
4 oz Belgian Aromatic
8 oz Torrified Wheat
Remove the grains and add another gallon of water and add:
3lbs Munich Malt Extract
4 lbs Amber Malt Extract
1 oz Hallertauer (60 mins)
1 oz Styrian Goldings (30 mins)
16 oz Lyle's Golden Syrup at 45 mins
2 packets dried wine yeast as nutrient at 45 mins.
1 Whirlflock tab at 45 mins
Cool wort to 75F and pitch yeast starter. Cool to ambient temperature and remain throughout fermentation. Bottle.
Thread Comments:
Did you use LME or DME? I just finished brewing this recipe and ended up with an OG of 1.086. I didn't substitute any of the grain, but I did sub in 7lbs sparkling amber DME for the extract.
http://www.lylesgoldensyrup.com/LylesGoldenSyrup/LylesProducts/default.htm
Just do a google for "making invert syrup". It's basically a pound of white sugar, a bit of water to make it a thick slush, and then a dash of lemon juice. Cook it slowly and bring it to a slow boil...stirring. Eventually it will begin to darken. Once it's at the right shade ( I usually get a light straw color), it's ready. I make mine an hour or so before brewing so I can just dump it in at the end of the boil.
Alternate Recipe
Ingredients: 14.33 lbs. Belgian Pale
1.76 lbs. Belgian Munich
0.26 lbs. Belgian Aromatic
0.29 lbs. Belgian Caramunich®
0.11 lbs. Belgian Chocolate Malt
0.13 lbs. Candi Sugar Amber
0.44 lbs. Torrified Wheat
0.8 oz. Cluster (Pellets, 7.00 %AA) boiled 60 min.
0.2 oz. Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 15 min.
0.2 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.
0.2 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min.
0.2 oz. Saaz (Pellets, 5.00 %AA) boiled 1 min.
5 grams curacao peel (not included in calculations)
3 grams fresh ground coriander seed (not included in calculations)
Yeast : WYeast 1762 Belgian Abbey II
Alcohol by Volume (%): 9.000
FG: 1.019
IBUs: 25
OG: 1.087
Instructions: Due to research I've found that they use cluster hops (surprisingly) as well as the addition of curacao peel and coriander (more so bck in the 70's and 80's when the grand reserve was just that 'grand)'. Wheat startch is also used, but I've decided on the torrified wheat instead. This version also differs from my original recipe (Chimay Blue clone #1)l in that I've used amber sugar in stead of dark(candysugar in both cases) and lessened the chocolate malt to 50g from 100g (curacao and coriander were not included in Clone#1). This is to bring it more in line with Blue's true SRM.
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