homebrewandbeer.com

G'day readers,

I've recently laid down a Duvel clone derived from a BrewCraft recipe [Munton's Export Pilsner, 1.1kg LDME, 800g dex, 300g light honey, 20 Saaz pellets for final 2 min of boil]. I aborted their suggestion of yeast and spashed out on Wyeast 1388, which is the Duvel clone. I now want to reuse these puppies and thinking about a darker style more like porter but certainly not stout and still Belgianish.

I have the harvested (washed and refrigerated) Wyeast 1388 and a Munton's Export Pilsner, which I bought thinking I'd repeat the Duvel but now have changed my mind.

Can anyone cook up a recipe or make suggestions?

Cheers

What about Lethal's Chimay clone - it's around here somewhere, just a seach away.

Cheers,
Greg

Er, how about:

Cascade chocolate mahogany porter
1kg Dark Dry Malt Extract
200g crystal malt
400g yellow box or clover honey
500g white Belgian candy sugar
20g Goldings @ flameout

(I just completely made that up)

lethaldog's chimay blue label

* ldme 2.3kg
* black grain (crushed) 30g
* soft dark brown sugar 400g
* blended honey 250g
* bittering hops hallertau 40g
* bittering hops goldings 20g

if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. safale or wyeast abbey ale final volume 15litres.

Crush black grain, steep in hot water for 1 hour, strain.

boil all ingredients for 40 min then strain and adjust to 15 litres with cold water, wait to pitch yeast untill it reaches 25°C.

sit back and crack a cold one as usual

Or, to make the traditional 23L:

* ldme 3.5kg
* black grain (crushed) 45g
* soft dark brown sugar 600g
* blended honey 375g
* bittering hops hallertau 60g
* bittering hops goldings 30g

if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. safale or wyeast abbey ale final volume 23litres.

Crush black grain, steep for 1 hour, strain.

boil all ingredients for 40 min then strain and adjust to 23 litres with cold water, wait to pitch yeast untill it reaches 25°C.

sit back and crack a cold one as usual

Magic,

I like both but was particularly taken by the Cascade. I was hoping that I could just mess around with the Duvel recipe so I could use the Munton's kit, which is otherwise going to sit around, likewise the Wyeast 1388 (Stong Belgian Ale). Any reason why I could do say...

Muntons Export Pilsner
1kg Dark Dry Malt Extract
200g crystal malt
400g yellow box or clover honey
500g white Belgian candy sugar
20g Goldings @ flameout
Wyeast 1388

??

rwh; what's wOOt!?

Sounds OK, though it won't be super dark. I'd think about maybe using some chocolate malt or something to compensate. I've never used it myself, but I think about 50-100g should be enough. Anyone who's used it care to comment?

w00t: a slang interjection used to express happiness or excitement, most often expressed via the Internet.

less is more i recon with chocolate malt. i'd say about 75g should do for that recipe to colour, but 150g for a bit of the chocolate malt goodness to taste