I’m looking at brewing the Candi Syrup Chimay red recipe.
It calls for Dingemans Cara 8, which I do not have.
Any recommendations on a substitution?
I have biscuit, aromatic, victory, carastan, English brown, and a variety of crystal malts (40, 80, 120, maybe 60). I went through the inventory this morning.
My other thought was to follow Denny’s Chimaybe recipe, but I don’t have Special B.
Any thoughts?
I’m leaning towards some Munich and some C-120.
Well, of the ones you have, C120 is the nearest to Special B in terms of lovibond and dark fruit character. I like the idea of some Munich and C120. It’d be even better with some amber or dark candi syrup added IMO.
I believe Ding Cara 8 is essentially a dextrin malt such that you could use carapils or carafoam instead.
Planning on D-45.
Sounds good to me. I’m overdue to brew a dubbel - love that stuff.
Looks like you’re right. I must have looked up Special B last week, because I assumed it was darker.
So many decisions.
At least my yeast is ready.
What percentage of the grain bill is the Cara 8?
It’s just under 5%.
Here’s the recipe:
9 lbs. Pils
.5 lb Cara 8
1 lb torrified what
1 lb D-45
Are you certain you want/need the wheat?
I like to use mixed base malt for my original Trappist style recipes. Pilsner, Pale and Munich.
You could probably just ditch the Cara8
Nope. Just planning to follow the recipe. Or not, since I’m already substituting.
Don’t you have wheat in your Chimaybe?
Didn’t have any flaked wheat, anyway, so I subbed a 1/4 lb of flaked barley. We’ll see how it turns out. Mashing right now.
8 lb pils
1.25 Munich
.5 c-120
.25 flaked barley
Will add a lb og D-45 to the boil
Hit my numbers perfectly! Woo hoo.
Looks a little dark, but we’ll see. Gonna pitch the yeast later tonight.
Awesome, always a good feeling. You know, I had a St Bernardus Prior 8 recently (love it) and that one is a pretty dark dubbel FWIW. Killer stuff. Using 3787 or other ?
I have never had that beer before. I definitely have to go looking for it now. I really enjoy St. Bernardus’ stuff.
Their Christmas ale is one of the best too!
Yeah, I love that Christmas Ale. Great brewery.
Using Chimay yeast. Whatever the WY # is.
Cultured up from my “yeast bank.”
Probably the third generation or so.
Mashed in at 1:38, through with clean up before 5:30. Not too bad.
That’s great time management. I do that on a 60 mash/60 boil. Longer for longer obviously.
Yes. Coulda been shorter, but I mashed on the stove top. BIAB. Came out great, just took a little longer to come to temp.
Then, moved out to the yard and did some fall clean up during the boil.
It’s like 60 here today. Last year, I think it was 20.
It’s 60 in Syracuse today.
I love all the St. Bernardus stuff. Very good. Almost like the unofficial Trappist beer.
Broke records here, too. Hit 70 today IIRC. I wore cargo shorts and sandals in defiance.