Chimay Red #3
I managed to get my hands on some aromatic malt (thanks Hewy), and to see what difference it makes to a beer, I decided to remake the previous beer (with a couple of changes).
Chimay Red #3
Fermentables
Joe White Pilsner – 5.3kg
Dingemanns Aromatic – 0.5kg
White sugar – 0.3kg
Carafa Special 1 – 0.1kg
Bairds Chocolate Malt – 0.06kg
Hops
18g Newport (11%) @60mins
12g Saaz (3.7%) Cube hopped
Other
1/4 tsp Gypsum
Wyeast 1214 (pitched onto yeast cake from previous beer)
Mashed at 64C
OG = 1.059
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