Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * October 30, 2003 * Lookin for a couple of brews < Previous Next >

  Thread Last Poster Posts Pages Last Post
  Start New Thread        

Author Message
 

Jeremy Struffert (64.12.96.42)
Posted on Tuesday, October 07, 2003 - 05:11 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Does anyone have a recipe for these beers: Chimay and Leinenkugels Creamy Dark? Don't have to be exact replicas but close. I love dark beer( lagers and ales mostly altho a stout now and then isn't bad) and these two are my favorite. A decent quadruple bock would be nice to have too.
 

Brandon Dachel (63.238.222.190)
Posted on Tuesday, October 07, 2003 - 11:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> Chimay

I've tried to brew this several times. The key to this beer is the yeast. Culture some yeast from any of the bottles *or* I believe both wyeast and WL have strains that are supposedly from Chimay.

There are many 'guesses' at this beer. I usually shoot for the mid 70s for gravity with a majority of the grist being belgian pils malt. I use a small amount of generic (80L or so) caramel malt for color and add a bit of wheat in there as well. Use noble hops for bittering. You can maybe add a bit of flavor hops if you'd like (I don't), but no aroma hops.

Also, I usually use about 1.5 lbs of table sugar. The last time I brewed this I also added some grains of paradise to get more of a peppery taste that I've noticed in Cinq Cents.

I can follow up later with the recipe I use.

Oh, and this yeast is an odd one. My experience has been that it's more flash than anything. It will rage and look like it's really fermenting fast when in reality it's not. It typically takes at least a month for mine to get through the primary.
 

Bill Pierce (24.141.63.119)
Posted on Tuesday, October 07, 2003 - 11:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Which of the three Chimay varieties (commonly knnown as "red, white and blue" because of the label color) are you seekng to brew?
 

Doug Pescatore (141.232.1.10)
Posted on Tuesday, October 07, 2003 - 12:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I will second the culturing yeast from the bottle idea. I did it and brewed a recipe I got from someone on the board for Chimay red. It turned out great. I sub'ed brown sugar for the table sugar and the color was very close.

I will also offer my opinion on the slow burn rate of the chimay yeast. You must give it time. As with Brandon my chimay yeast beers are in the primary for at least one month. It will just chug away nice and slow. Chimay clones get better with age as do most high gravity beers so once again be very patient and it will pay off.

-Doug
 

Walt Fischer (24.221.196.114)
Posted on Tuesday, October 07, 2003 - 02:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

do the blue... higher alch..

Who woulda thought i would say that?..;>


Walt
----
 

Jeremy Struffert (152.163.252.67)
Posted on Tuesday, October 07, 2003 - 07:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Even I knew you would say that Walt (I've read enough to know you only brew HG beer) and figured that of all people YOU would have a quad for me! If it is possible to get the red, white and blue to brew I would not mind. Ain't I the ambitious new brewer?
 

chumley (199.92.192.126)
Posted on Tuesday, October 07, 2003 - 07:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>A decent quadruple bock would be nice to have too.

I have brewed the Eggenburg Urbock 23° recipe out of Wheeler & Protz' European Beers book twice, and think it is excellent. Although they call it a triple bock, so you might think it a tad thin. :) I use a partial extract recipe since I mash in a 5-gallon vessel (enamel pot in winter, cooler in the summer). Here's my adaptation of it (5 gallons):

8 lbs. MFB Pils
4 lbs. Munich Light (I used Czech moravian munich malt from St. Pats, unavailable anymore)
6 lbs. Williams German Gold LME
2 oz. Saaz pellets (boil 60 min) 4%
1.5 oz. Hallertau Mittelfrueh leaf (boil 60 min) 4.4%
1 oz. Saaz leaf (boil 15 min) 3.5%

Mash at 148°F for 2 hours. Boil for 75 min.

OG 1.102. Current FG 1.024
Used Pilsner Urquell H-Strain. It has been lagering in a corney since May 18 at 32°F. I have pulled 3 pints of it - it is slightly carbonated and absolutely delicious. I intend to bottle in November for 6 months of lagering (though Protz says Eggenberg lagers for 9 months - I am not that patient).
 

Doug J (67.200.25.187)
Posted on Tuesday, October 07, 2003 - 07:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jeremy, I can get you pretty close to Leinie's Creamy Dark since I am a brewer at Leinenkugel's 10th St brewery. Let me look over some stuff and I'll give you a recipe tomorrow. Do you want all-grain or extract?
 

Jeremy Struffert (152.163.252.67)
Posted on Wednesday, October 08, 2003 - 05:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Extract would be better till I get more experience and the fact that I don't have much in the way of equipment. Thanks Doug.
 

Brandon Dachel (63.238.222.190)
Posted on Wednesday, October 08, 2003 - 11:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> I am a brewer at Leinenkugel's 10th St brewery.

In Chippewa?
 

PalerThanAle (65.168.73.62)
Posted on Wednesday, October 08, 2003 - 12:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm pretty sure 10th st brewery is in Milwaukee.

PTA
 

Mike Huss (65.28.209.241)
Posted on Wednesday, October 08, 2003 - 01:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Doug J, I often wondered about the Milwaukee brewery. Is that an old Miller brewery where you now brew Leinies, or is that classified info?
 

Mike Huss (65.28.209.241)
Posted on Wednesday, October 08, 2003 - 01:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oh yeah, since if you are attempting to mock up Leinies recipes, how about my favorite, Northwoods? If and when I start doing lagers that will have to be one of my first!
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, October 08, 2003 - 02:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I shouldn't speak for Doug, but as I understand it, the Leinenkugel Tenth Street Brewery in Milwaukee was built by Heilemann in 1985 as a facility for producing some of its smaller specialty brands. It was closed in 1990 as part of a cost-cutting program at the company and sat empty until 1995 when Leinenkugel, owned 50 percent by what is now SAB Miller Brewing, bought and reopened it to increase their brewing capacity. I understand they brew about 50,000 barrels a year there, which is small by major brewery standards but very respectable production for a microbrewery.
 

Doug Pescatore (141.232.1.10)
Posted on Wednesday, October 08, 2003 - 03:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill,
What small specialty beers did Heilemann produce? I loved Old Style, but Old Style definitely did not translate well into Old Style light or Old Style Dry. Just wondering what else they made.

-Doug
 

PalerThanAle (65.168.73.62)
Posted on Wednesday, October 08, 2003 - 03:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Heileman had the following brands: Blatz, Black label, Colt 45, Heidelberg, National Bohemian, Old Style, Silver Thunder, Special Export Beer and Stag. In addition Heileman at one time or another owned: Blitz-Weinhard Brewing Co (Henry Weinhard), Grain Belt Breweries , Lone Star, Mickey's, Rainier Brewing Company, Rheingold's, Schmidt's, Samuel Adams, and Wiedemann.

PTA
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, October 08, 2003 - 03:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't know the answer to that question, Doug. Heilemann acquired a lot of breweries in the 1980s before themselves being bought by Strohs. You might try sending an e-mail to Bob Paolino (nowgohaveabeer@brewingnews.com), a longtime beer writer and expert on Wisconsin brewing.
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, October 08, 2003 - 03:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

PTA, Heilemann (actually Strohs by that time) contract brewed Samuel Adams Boston Lager at its La Crosse brewery but did not own the company (Boston Beer Company) or the brand.
 

Doug Pescatore (141.232.1.10)
Posted on Wednesday, October 08, 2003 - 03:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Old Style, Mickey's Big Mouths, and National Bohemian. I had no idea I had such brand loyalty back in my college days. That is really odd.

-Doug
 

chumley (199.92.192.126)
Posted on Wednesday, October 08, 2003 - 04:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Heilemann sucks. They drove Ranier and Schmidt (my college favs) into the ground.
 

Doug Pescatore (141.232.1.10)
Posted on Wednesday, October 08, 2003 - 04:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That must have been the good folks at Strohs that drove Ranier and Schmidt into the ground. Old Style was great until they go ahold of it. Not only does it not taste very good, but that also added that special headache compound most often found in AB products.
Nothing like have a bad hangover after have two beers.

-Doug
 

Doug J (12.64.7.44)
Posted on Wednesday, October 08, 2003 - 09:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wow, this thread really took off. The Leinie's 10th street brewery was indeed built by Heileman, Bill got the whole story right except for the brief period of time it was owned by the Val Blatz brewery right after Heileman. We actually produce and package slightly over 60,000 bbls a year at 10th st, which isn't too shabby for 10 guys.

It is true that Leinie's is now owned by SABMiller but they are very hands-off. Even more so since the SAB merger.

And of course I forgot to bring any notes home to help you with your recipe requests. I PROMISE I will have good recipes tomorrow.
 

Brandon Dachel (216.177.117.110)
Posted on Wednesday, October 08, 2003 - 11:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Back to the original topic.

Here's what I did to try to replicate Chimay
Take it for what it's worth.


10 lbs Belgian Pils
.5 lbs German Wheat
6 oz British Crystal
1 lb Brown Sugar

0.7 oz Hallertau @60
1.0 oz tettnanger @60
0.45 oz hallertau @15

2 qt starter of cultured Chimay yeast

OG 1.072
Ferment @ 70F

After a month this finished at 1.012

My notes are as followed: (compared side by side with Grand Reserve)

My beer was:
a little bit lighter
had a more malty aroma (time? didn't age enough)
Poorer head retention
More estery
More body (not attenuated enough)
Alcohol flavor/phenol flavor is fine
 

Jeremy Struffert (152.163.252.67)
Posted on Thursday, October 09, 2003 - 04:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Brandon how many gallons is that Chimay Clone so I can put it in the correct folder?
 

Brandon Dachel (63.238.222.190)
Posted on Thursday, October 09, 2003 - 11:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

5
 

Doug J (12.64.6.69)
Posted on Thursday, October 09, 2003 - 07:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

All right, here's an extract recipe for Leinie's Creamy Dark. Good luck with it and let me know how close it is to the real deal.

ProMash Recipe Printout

Recipe : Creepy Dark

Recipe Specifics
----------------

Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Extract (LBS): 8.50
Anticipated OG: 1.054 Plato: 13.41
Anticipated SRM: 28.1
Anticipated IBU: 21.7
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.6 6.00 lbs. Light Liquid Malt Extract 1.035 7
8.8 0.75 lbs. Chocolate Malt America 1.029 350
8.8 0.75 lbs. Crystal 55L Great Britian 1.034 55
8.8 0.75 lbs. Munich Malt Germany 1.037 8
2.9 0.25 lbs. Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Cluster Pellet 5.75 13.9 60 min.
0.75 oz. Mt. Hood Pellet 6.50 7.8 20 min.


Yeast
-----
Any neutral lager strain
 

Jeremy Struffert (64.12.96.42)
Posted on Friday, October 10, 2003 - 05:23 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Doug! Will be my very first batch as soon as I get my 5 gallon equipment.
 

tobias magan (12.220.240.58)
Posted on Sunday, October 12, 2003 - 05:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Doug J-
Thanks for the recipie.

And thanks for the beer. My wife, a native drinker of German lagers, says that Leinie's Creamy Dark is one of the best American beers she has had. Congratulations.

Tobias Magan

Add Your Message Here
Posting is currently disabled in this topic. Contact your discussion moderator for more information.