SpillsMostOfIt wrote:I don't keep stocks of grain on hand, so when I asked G&G to sell me 30g, I was Joke of the Day. When the laughter subsided, we agreed that it could only be for colouring. Looking at mine (still in secondary - I must have underpitched), it could do with more darkness if you were that fussed about it.
My HBS just made up what grain the recipe required and said here you go - 'That's on the house.'
lethaldog wrote:I think its fantastic and to be honest the only thing that i would do next time is add a little more black, apart from that i would probably leave it alone cos it is very close to the real thing as it is
Putting this brew down on Sunday fellas.
I have upped the bill for a 20L batch and have increased the the black grain to about 80gms. (God love ProMash )
Drinking the Chimay Blue on Friday, making the starter on Saturday.
And remember, the original bill of materials made up to 22 litres make a great quaffer. You can crank it back without getting as slotted as on the full strength ..........
I couldn't help myself last night and tried lethaldog's Chimay Blue clone, inclusive of the 'modifications' I made and after just a couple of weeks in bottle.
Just so I know I have this perfect for Sunday the instructions are as follows -
Empty the black grain into the bag and into the esky. Add 4 litres of 72°C water to esky and shut tight.
Leave mash for 1 hour.
Strain fluid from esky into boiler.
Add malt extract, honey, brown sugar and hops to boiler bring it to a rolling boil for 40 min.
Tip into fermenter, pitch at 18-22°C
Is this what you guys do?
Sorry if it is a silly question. It has been so long since I have done a mini mash.
I didn't bother with mashing the grain - it was only a tiny amount. I boiled everything for the time allowed - the extract, hops and dark grains. The grains are only there for the colour anyway; that small an amount will not add any flavour.
Trust me - this is a simple 'boil it all up' recipe.
There's an American microbrewery that does that sort of thing - using Orval-like dregs to assist the Flava. I'm a fan of experimentation - particularly when it comes to Belgians - but I offer no advice!
Sorry to resurrect an old thread but:
I'm just about to try Leigh's chimay recipe and have a few questions.
I intend to make a starter from the dregs of a few chimay stubbies. I have two blue and one red. Is it the same yeast in both types? Can I mix them together or should I just use the blue ones?
I've made liquid yeast starters before but never harvested yeast from bottles. What sort of quantities of malt and water should I be using for, say, dregs from 2 stubbies? And does it need to be stepped up?
I would just use the blue as im not sure if its the same or not, when i made my starter i only used one stubbies worth of dregs and it worked out great, not sure on the quantities of malt i used right at the moment but i have it somewhere in my brewing notes, i didnt step it up i just made the one starter
