Was hälst Du davon:
CHIMAY CINQ CENTS
5 gallons, grain and adjuncts
OG 1068
Deep copper to light brown, fruity and rich, there just isn't a better beer
in the world than this Belgian Trappist ale. This is essentially an
all-grain recipe, although there are some sugar adjuncts for higher alcohol
content. The yeast is essential. I carefully saved the dregs from an entire
six-pack of the White Label and a 22-oz. bottle of the Cinq Cents (which
Michael Jackson says are the same thing) and built up to a half-gallon
starter. Golden syrup is an English sweetener (increasingly easy to find
here; check your gourmet bakery shop if your homebrew supplier isn't
carrying it yet), which is essentially invert sugar.
Ingredients:
9 lbs. two-row pale malt
1 oz. black patent malt
1 lb. brown sugar
10 oz. golden syrup
4 plugs (2 oz.) Hallertauer hops, for 60 min.
2 plugs (1 oz.) Kent Goldings hops, for 60 min.
Chimay Cinq Cents yeast
5/8 cup brown sugar for priming
Step by Step:
Mash malts in 12 qts. of water for five minutes at 148° F. Add in 3 qts.
boiling water to raise temperature to 152° F. Hold 85 minutes, then sparge
with 12 qts. water at 170° F. Add to kettle brown sugar, golden syrup, and
hops. Boil 60 minutes or until reduced to 5 gals. Cool and pitch yeast.
Ferment warmish (68° to 72° F) for two weeks and rack to secondary.
Condition at roughly 65° F for three to four weeks. Prime and bottle. Age
six months.
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