Author Topic: Samichlaus clone  (Read 857 times)

Offline snowtiger87

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Samichlaus clone
« on: January 17, 2014, 11:56:22 AM »
I am looking for a good recipe for a Samichlaus clone (all grain). If yuo have brewed a good one and are willing to share the recipe I would appreciate it.

Thanks
Brewing since 1989 - BJCP National Rank
Member of KROC and Foam on the Range

Fermenting: Imperial IPA, Belgian Blonde
Conditioning: Dortmunder Export, English Barleywine
On tap: CAP, Steam Beer, ESB, Honey Doppel Mai-Bock
Newly Bottled:Belgian Tripel, Belgian Easter Ale, Summer Saison

Offline Steve in TX

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Offline snowtiger87

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Re: Samichlaus clone
« Reply #2 on: January 17, 2014, 12:13:48 PM »
Thanks. I was looking for it on the recipe site but did not see it. I don't think I will go with the dark candi sugar though. Plain sugar looks like it will work just fine and will help me adjust gravity in the boil.
Brewing since 1989 - BJCP National Rank
Member of KROC and Foam on the Range

Fermenting: Imperial IPA, Belgian Blonde
Conditioning: Dortmunder Export, English Barleywine
On tap: CAP, Steam Beer, ESB, Honey Doppel Mai-Bock
Newly Bottled:Belgian Tripel, Belgian Easter Ale, Summer Saison

Offline Steve in TX

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Re: Samichlaus clone
« Reply #3 on: January 17, 2014, 12:26:20 PM »
That little smiley was unintended. Did not realize that three question marks means "perplexed." It was more of a "is this what you are looking for?"

Offline speed

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Re: Samichlaus clone
« Reply #4 on: January 17, 2014, 03:46:26 PM »
Thanks. I was looking for it on the recipe site but did not see it. I don't think I will go with the dark candi sugar though. Plain sugar looks like it will work just fine and will help me adjust gravity in the boil.
Make your own dark sugar, it's really easy and cheaper than buying it.

Offline snowtiger87

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Re: Samichlaus clone
« Reply #5 on: January 21, 2014, 12:13:05 PM »
I brewed the beer this past weekend. The gravity turned out great. It is fermenting away right now. I only needed 23 lbs of base malt due to my efficiency. The color was not as dark as I expected coming out of the mash and since I wasn't using the dark sugar I crushed 2 oz of Blackprinz malt and added it to the top of the grain bed before sparging. That did the trick.

I will be adding regular sugar to the fermenting beer in a few days.
Brewing since 1989 - BJCP National Rank
Member of KROC and Foam on the Range

Fermenting: Imperial IPA, Belgian Blonde
Conditioning: Dortmunder Export, English Barleywine
On tap: CAP, Steam Beer, ESB, Honey Doppel Mai-Bock
Newly Bottled:Belgian Tripel, Belgian Easter Ale, Summer Saison