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Main
Date: 04 Jul 2006 00:55:09
From: Francone
Subject: chimay red recipe
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Hi to all,
can you show me a good chimay red clone recipe all grain?
And if it's possible w kg/liter not oz and gallon....
Tnx!
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Date: 04 Jul 2006 17:21:09
From: Thomas Adams
Subject: Re: chimay red recipe
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"Francone" <triceco@hotmail.com > wrote in message
news:1151999708.920633.89080@m79g2000cwm.googlegroups.com...
> Hi to all,
> can you show me a good chimay red clone recipe all grain?
>
> And if it's possible w kg/liter not oz and gallon....
>
> Tnx!
>
According to one book, Clone Brews, here is an all grain Chimay Red
10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
4 oz. (133g) Belgian aromatic malt
.5 lb. (.23kg) Belgian Cara-Munich malt
1 oz. (28g) chocolale matl
1.5 lb. (.68kg) Belgian clear candi sugar
1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
.25 oz. ( 7g) Styrian Goldings (flavor hop)
.25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
1 tsp. Irish moss
Mash grains for 90 min. @ 150 deg.f (65.5C)
add bittering hops and candi sugar,
boil for 90 min,
add irish moss and flavoring hops last 15 min.,
cool and pitch Wyeast 1214
OG 1.068-1.071
Yield 5 gal. (18.9L)
FG 1.012-1.015
IBU 25
SRM 18-19
7.1% ABV
This should help. I have not tried it though.
--
Thomas Cameron Adams
imcelt2@redrivercamerons.org
darkhorsebrewing@verizon.net
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Date: 04 Jul 2006 16:35:02
From: Martin Brungard
Subject: Re: chimay red recipe
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All brewers should be aware that Belgian candy sugar is NOT special sugar.
Randy Mosher and others have proven that any sucrose source such as beet
sugar or cane sugar is perfectly acceptable. All Belgian breweries now use
liquid sucrose products for their beers, not candy sugar.
If a clear or light candy sugar is shown in a recipe, the sugar you can get
from the grocery store is the way to go. If a darker sugar is called for,
then one of the darker unprocessed sugars from an 'ethnic' grocery store can
be a good resource.
Martin Brungard
Tallahassee, FL
"Thomas Adams" <imcelt2@verizon.net > wrote in message
news:9sxqg.2663$283.278@trnddc08...
>
> "Francone" <triceco@hotmail.com> wrote in message
> news:1151999708.920633.89080@m79g2000cwm.googlegroups.com...
>> Hi to all,
>> can you show me a good chimay red clone recipe all grain?
>>
>> And if it's possible w kg/liter not oz and gallon....
>>
>> Tnx!
>>
> According to one book, Clone Brews, here is an all grain Chimay Red
>
> 10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
> 4 oz. (133g) Belgian aromatic malt
> .5 lb. (.23kg) Belgian Cara-Munich malt
> 1 oz. (28g) chocolale matl
> 1.5 lb. (.68kg) Belgian clear candi sugar
> 1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
> .25 oz. ( 7g) Styrian Goldings (flavor hop)
> .25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
> 1 tsp. Irish moss
> Mash grains for 90 min. @ 150 deg.f (65.5C)
> add bittering hops and candi sugar,
> boil for 90 min,
> add irish moss and flavoring hops last 15 min.,
> cool and pitch Wyeast 1214
>
> OG 1.068-1.071
> Yield 5 gal. (18.9L)
> FG 1.012-1.015
> IBU 25
> SRM 18-19
> 7.1% ABV
>
> This should help. I have not tried it though.
>
> --
> Thomas Cameron Adams
> imcelt2@redrivercamerons.org
> darkhorsebrewing@verizon.net
>
>
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Date: 04 Jul 2006 21:02:47
From: Thomas Adams
Subject: Re: chimay red recipe
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"Martin Brungard" <mabrungard@removehotmail.com > wrote in message
news:g5udnZ8lGaxqTTfZnZ2dnUVZ_o6dnZ2d@comcast.com...
> All brewers should be aware that Belgian candy sugar is NOT special sugar.
> Randy Mosher and others have proven that any sucrose source such as beet
> sugar or cane sugar is perfectly acceptable. All Belgian breweries now
use
> liquid sucrose products for their beers, not candy sugar.
>
> If a clear or light candy sugar is shown in a recipe, the sugar you can
get
> from the grocery store is the way to go. If a darker sugar is called for,
> then one of the darker unprocessed sugars from an 'ethnic' grocery store
can
> be a good resource.
>
> Martin Brungard
> Tallahassee, FL
>
>
> "Thomas Adams" <imcelt2@verizon.net> wrote in message
> news:9sxqg.2663$283.278@trnddc08...
> >
> > "Francone" <triceco@hotmail.com> wrote in message
> > news:1151999708.920633.89080@m79g2000cwm.googlegroups.com...
> >> Hi to all,
> >> can you show me a good chimay red clone recipe all grain?
> >>
> >> And if it's possible w kg/liter not oz and gallon....
> >>
> >> Tnx!
> >>
> > According to one book, Clone Brews, here is an all grain Chimay Red
> >
> > 10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
> > 4 oz. (133g) Belgian aromatic malt
> > .5 lb. (.23kg) Belgian Cara-Munich malt
> > 1 oz. (28g) chocolale matl
> > 1.5 lb. (.68kg) Belgian clear candi sugar
> > 1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
> > .25 oz. ( 7g) Styrian Goldings (flavor hop)
> > .25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
> > 1 tsp. Irish moss
> > Mash grains for 90 min. @ 150 deg.f (65.5C)
> > add bittering hops and candi sugar,
> > boil for 90 min,
> > add irish moss and flavoring hops last 15 min.,
> > cool and pitch Wyeast 1214
> >
> > OG 1.068-1.071
> > Yield 5 gal. (18.9L)
> > FG 1.012-1.015
> > IBU 25
> > SRM 18-19
> > 7.1% ABV
> >
> > This should help. I have not tried it though.
> >
> > --
> > Thomas Cameron Adams
> > imcelt2@redrivercamerons.org
> > darkhorsebrewing@verizon.net
> >
> >
>
>
In the latest issue there is a segment on Belgian beers and there are
instructions on how to make your own candi sugar. The original poster just
asked for a recipe though.
--
Thomas Cameron Adams
imcelt2@redrivercamerons.org
darkhorsebrewing@verizon.net
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Date: 04 Jul 2006 21:04:31
From: Thomas Adams
Subject: Re: chimay red recipe
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"Thomas Adams" <imcelt2@verizon.net > wrote in message
news:XHAqg.784$Og3.239@trnddc06...
> "Martin Brungard" <mabrungard@removehotmail.com> wrote in message
> news:g5udnZ8lGaxqTTfZnZ2dnUVZ_o6dnZ2d@comcast.com...
> > All brewers should be aware that Belgian candy sugar is NOT special
sugar.
> > Randy Mosher and others have proven that any sucrose source such as beet
> > sugar or cane sugar is perfectly acceptable. All Belgian breweries now
> use
> > liquid sucrose products for their beers, not candy sugar.
> >
> > If a clear or light candy sugar is shown in a recipe, the sugar you can
> get
> > from the grocery store is the way to go. If a darker sugar is called
for,
> > then one of the darker unprocessed sugars from an 'ethnic' grocery store
> can
> > be a good resource.
> >
> > Martin Brungard
> > Tallahassee, FL
> >
> >
> > "Thomas Adams" <imcelt2@verizon.net> wrote in message
> > news:9sxqg.2663$283.278@trnddc08...
> > >
> > > "Francone" <triceco@hotmail.com> wrote in message
> > > news:1151999708.920633.89080@m79g2000cwm.googlegroups.com...
> > >> Hi to all,
> > >> can you show me a good chimay red clone recipe all grain?
> > >>
> > >> And if it's possible w kg/liter not oz and gallon....
> > >>
> > >> Tnx!
> > >>
> > > According to one book, Clone Brews, here is an all grain Chimay Red
> > >
> > > 10lb.(4.5kg) Maris Otter 2 row pale malt (winter barley)
> > > 4 oz. (133g) Belgian aromatic malt
> > > .5 lb. (.23kg) Belgian Cara-Munich malt
> > > 1 oz. (28g) chocolale matl
> > > 1.5 lb. (.68kg) Belgian clear candi sugar
> > > 1.5 oz. (42g) Tettnanger @ 4% AA (bittering hop)
> > > .25 oz. ( 7g) Styrian Goldings (flavor hop)
> > > .25 oz.( 7g) German Hallertau Hernsbrucker (flavor hop)
> > > 1 tsp. Irish moss
> > > Mash grains for 90 min. @ 150 deg.f (65.5C)
> > > add bittering hops and candi sugar,
> > > boil for 90 min,
> > > add irish moss and flavoring hops last 15 min.,
> > > cool and pitch Wyeast 1214
> > >
> > > OG 1.068-1.071
> > > Yield 5 gal. (18.9L)
> > > FG 1.012-1.015
> > > IBU 25
> > > SRM 18-19
> > > 7.1% ABV
> > >
> > > This should help. I have not tried it though.
> > >
> > > --
> > > Thomas Cameron Adams
> > > imcelt2@redrivercamerons.org
> > > darkhorsebrewing@verizon.net
> > >
> > >
> >
> >
>
> In the latest issue there is a segment on Belgian beers and there are
> instructions on how to make your own candi sugar. The original poster just
> asked for a recipe though.
> --
> Thomas Cameron Adams
> imcelt2@redrivercamerons.org
> darkhorsebrewing@verizon.net
>
>
I meant in the latest issue of Brew Your Own. Some days I feel brain dead.
Either too much beer or not enough.
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Date: 05 Jul 2006 13:41:46
From: John 'Shaggy' Kolesar
Subject: Re: chimay red recipe
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On Tue, 4 Jul 2006 16:35:02 -0400, <mabrungard@removehotmail.com > wrote:
> All brewers should be aware that Belgian candy sugar is NOT special sugar.
> Randy Mosher and others have proven that any sucrose source such as beet
> sugar or cane sugar is perfectly acceptable. All Belgian breweries now use
> liquid sucrose products for their beers, not candy sugar.
>
> If a clear or light candy sugar is shown in a recipe, the sugar you can get
> from the grocery store is the way to go. If a darker sugar is called for,
> then one of the darker unprocessed sugars from an 'ethnic' grocery store can
> be a good resource.
Good tip. Grocery store sugar is also much cheaper. ;)
John.
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Date: 05 Jul 2006 19:43:45
From: Dick Adams
Subject: Re: chimay red recipe
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Martin Brungard <mabrungard@removehotmail.com > wrote:
> All brewers should be aware that Belgian candy sugar is NOT special
> sugar. Randy Mosher and others have proven that any sucrose source
> such as beet sugar or cane sugar is perfectly acceptable. All
> Belgian breweries now use liquid sucrose products for their beers,
> not candy sugar.
> If a clear or light candy sugar is shown in a recipe, the sugar you
> can get from the grocery store is the way to go. If a darker sugar
> is called for, then one of the darker unprocessed sugars from an
> 'ethnic' grocery store can be a good resource.
This is great information. Does any one know the conversion from
Belgian Candy Sugar to Cane Sugar?
I know the conversion from Priming Sugar to Cane Sugar = 0.88889.
so .75 cups of Priming Sugar is .667 cups of Cane Sugar.
Dick
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Date: 05 Jul 2006 20:36:03
From: John 'Shaggy' Kolesar
Subject: Re: chimay red recipe
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On Wed, 05 Jul 2006 19:43:45 -0000, <rdadams@smart.net > wrote:
> Martin Brungard <mabrungard@removehotmail.com> wrote:
>
>> All brewers should be aware that Belgian candy sugar is NOT special
>> sugar. Randy Mosher and others have proven that any sucrose source
>> such as beet sugar or cane sugar is perfectly acceptable. All
>> Belgian breweries now use liquid sucrose products for their beers,
>> not candy sugar.
>
>> If a clear or light candy sugar is shown in a recipe, the sugar you
>> can get from the grocery store is the way to go. If a darker sugar
>> is called for, then one of the darker unprocessed sugars from an
>> 'ethnic' grocery store can be a good resource.
>
> This is great information. Does any one know the conversion from
> Belgian Candy Sugar to Cane Sugar?
I'm pretty sure it's 1:1
> I know the conversion from Priming Sugar to Cane Sugar = 0.88889.
> so .75 cups of Priming Sugar is .667 cups of Cane Sugar.
I'm assuming you mean corn sugar when you say "Priming Sugar", since
lots of different things can be used as priming sugar... corn, cane, table,
etc. Also, I think you're thinking of corn syrup with regards to a .88
conversion rate. I believe corn sugar and cane sugar should be close to
1:1, but corn syrup will be different because of the water content.
John.
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Date: 05 Jul 2006 21:00:22
From: John 'Shaggy' Kolesar
Subject: Re: chimay red recipe
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On 5 Jul 2006 20:36:03 GMT, <spam@shagg.net > wrote:
> I'm assuming you mean corn sugar when you say "Priming Sugar", since
> lots of different things can be used as priming sugar... corn, cane, table,
> etc. Also, I think you're thinking of corn syrup with regards to a .88
> conversion rate. I believe corn sugar and cane sugar should be close to
> 1:1, but corn syrup will be different because of the water content.
Nevermind, you might be right about the conversion rate. I was thinking
weight measurements, but now see that you were talking volume. I don't
know what the volume difference is between corn vs cane sugar, so it
may very well be .88. Weight wise it should be close to 1:1.
John.
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Date: 05 Jul 2006 13:06:41
From: Denny Conn
Subject: Re: chimay red recipe
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Dick Adams wrote:
> This is great information. Does any one know the conversion from
> Belgian Candy Sugar to Cane Sugar?
1:1...the ppg is the same.
------------ >Denny
--
Life begins at 60...1.060, that is.
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Date: 05 Jul 2006 13:09:33
From: Denny Conn
Subject: Re: chimay red recipe
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Francone wrote:
>
> Hi to all,
> can you show me a good chimay red clone recipe all grain?
>
> And if it's possible w kg/liter not oz and gallon....
Sorry, you'll have to work out the conversions yourself....also, after
reading BLAM, I realize that the recipe may not be authentic, but it
damn sure tastes like the real thing....
Chimaybe
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.093 Plato: 22.3
Anticipated SRM: 32.9
Anticipated IBU: 27.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.069 SG 16.84 Plato
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
71.8 12.75 lbs. Pale Malt(2-row) Belgium 1.037 3
16.9 3.00 lbs. Munich Malt(2-row) America 1.035 10
2.8 0.50 lbs. Special B Malt Belgian 1.030 220
2.8 0.50 lbs. Wheat Malt America 1.038 2
5.6 1.00 lbs. Cane Sugar 1.047 275
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
1.90 oz. Hallertauer Whole 5.00 24.8 60 min.
0.50 oz. Mt. Hood Whole 4.00 2.6 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
BrewTek CL-300 Belgian Ale #1, Chimay bottle culture, or WY1214
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 16.75
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions
Tun Thermal Mass: 0.11
Grain Temp: 63.00 F
Step Rest Start Stop Heat Infuse
Infuse Infuse
Step Name Time Time Temp Temp Type Temp
Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 150 150 Infuse 165
23.00 1.37
Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 7.09 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 05 Jul 2006 12:49:16
From: brian@yahoo.com
Subject: Re: chimay red recipe
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Dick Adams wrote:
> Martin Brungard <mabrungard@removehotmail.com> wrote:
>
> > All brewers should be aware that Belgian candy sugar is NOT special
> > sugar. Randy Mosher and others have proven that any sucrose source
> > such as beet sugar or cane sugar is perfectly acceptable. All
> > Belgian breweries now use liquid sucrose products for their beers,
> > not candy sugar.
>
> > If a clear or light candy sugar is shown in a recipe, the sugar you
> > can get from the grocery store is the way to go. If a darker sugar
> > is called for, then one of the darker unprocessed sugars from an
> > 'ethnic' grocery store can be a good resource.
>
> This is great information. Does any one know the conversion from
> Belgian Candy Sugar to Cane Sugar?
>
> I know the conversion from Priming Sugar to Cane Sugar = 0.88889.
> so .75 cups of Priming Sugar is .667 cups of Cane Sugar.
>
> Dick
I believe the conversion is 1:1 by weight
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Date: 06 Jul 2006 08:54:27
From:
Subject: Re: chimay red recipe
|
Dark Belgian candy *syrup* is now available in the states. This is the
stuff traditionally used in dark Belgian beers (and to make matters
confusing, is simply called "dark candi sugar" by the beglians).
There's lots of stuff in there that isn't sugar at all (ergo, it has a
nontrivial flavor profile).
My understanding is that the dark candi sugar rocks are the purest
byproduct of the process that makes both the rocks and the syrup (which
is why the former don't contribute a great amount of flavor).
See www.darkcandi.com for more info
-Nick
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