I was also thinking the same thing re: dual kegs. My wife isn't a big fan of hoppy beers, whereas I love a beer so hoppy it makes my face implode. With a dual shot, I could have a nice ale or wheat on one side and an IPA of doom on the other, and everyone would win.
---- I just ate about 7 pounds of meat -theantix [ Parent ]
Gedvondur"...I almost puked like a pregnant StackyMcRacky." --MillMan [ Parent ]
BTW, you gotta let this one age for like six months before drinking.
Chimay Grande Reserve Clone
OG: 1.087 FG: 1.015 SRM: 34 (amber with some red tones) IBU: 27 ABV: 9.0%
For 5 gal recipe:
Grains: 13.33lb Belgian 2-row Pilsner Malt 8 oz Belgian Cara-Munich Malt 6 oz Belgian Aromatic Malt 4 oz Belgian Special B Malt 2.5 oz British Chocolate Malt
Single infusion mash at 149F for 90 minutes, 1.1-1.25 qts water/lb grain. Soften water by diluting with RO or distilled water. I used 3 parts distilled to 1 part tap. You need a highly fermentable wort.
Hops: 1/2 oz Yakima Magnum (6 HBU) - 60 min boil 1/2 oz Hallertau Hersbrucker - 15 min boil 1/4 oz Hallertau Hersbrucker - 2 min boil
Other Additions: 1.5 lb Belgian Dark Candi Sugar - 60 min boil 1/8 tsp Grains of Paradise - 15 min boil 1 tsp Irish Moss - 15 min boil 1/8 tsp Grains of Paradise 2 min boil
Ferment at 65F with WLP500 Trappist Ale yeast (or Wyeast 1388 Belgian Strong Ale). I've heard people ferment at low to mid 70s also with good results.
Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleard (approximately 6 weeks) with:
1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for aproximately 6 weeks until carbonated, then store at cellar temperature. "...I almost puked like a pregnant StackyMcRacky." --MillMan [ Parent ]
