Author Topic: Dubble grain substitutions  (Read 1024 times)

Offline Joe Sr.

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Dubble grain substitutions
« on: December 12, 2015, 03:18:43 PM »
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.
It's all in the reflexes. - Jack Burton

Offline HoosierBrew

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Re: Dubble grain substitutions
« Reply #1 on: December 12, 2015, 03:33:28 PM »
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.
Jon H.

Offline stpug

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Re: Dubble grain substitutions
« Reply #2 on: December 12, 2015, 03:35:54 PM »
I believe Ding Cara 8 is essentially a dextrin malt such that you could use carapils or carafoam instead.

Offline Joe Sr.

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Re: Dubble grain substitutions
« Reply #3 on: December 12, 2015, 03:44:11 PM »
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.

Planning on D-45.
It's all in the reflexes. - Jack Burton

Offline HoosierBrew

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Re: Dubble grain substitutions
« Reply #4 on: December 12, 2015, 03:45:44 PM »
Sounds good to me. I'm overdue to brew a dubbel - love that stuff.
Jon H.

Offline Joe Sr.

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Re: Dubble grain substitutions
« Reply #5 on: December 12, 2015, 03:50:33 PM »
I believe Ding Cara 8 is essentially a dextrin malt such that you could use carapils or carafoam instead.

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.
It's all in the reflexes. - Jack Burton

Offline Steve Ruch

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Re: Dubble grain substitutions
« Reply #6 on: December 12, 2015, 04:57:05 PM »
What percentage of the grain bill is the Cara 8?
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Offline Joe Sr.

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Re: Dubble grain substitutions
« Reply #7 on: December 12, 2015, 06:21:34 PM »
It's just under 5%.

Here's the recipe:

9 lbs. Pils
.5 lb Cara 8
1 lb torrified what
1 lb D-45
It's all in the reflexes. - Jack Burton

Offline denny

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Re: Dubble grain substitutions
« Reply #8 on: December 12, 2015, 06:35:06 PM »
Are you certain you want/need the wheat?
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RPIScotty

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Dubble grain substitutions
« Reply #9 on: December 12, 2015, 07:25:14 PM »
I like to use mixed base malt for my original Trappist style recipes. Pilsner, Pale and Munich.

You could probably just ditch the Cara8
« Last Edit: December 12, 2015, 07:49:51 PM by RPIScotty »

Offline Joe Sr.

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Re: Dubble grain substitutions
« Reply #10 on: December 12, 2015, 07:51:51 PM »
Are you certain you want/need the wheat?

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
« Last Edit: December 12, 2015, 07:54:55 PM by Joe Sr. »
It's all in the reflexes. - Jack Burton

Offline Joe Sr.

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Re: Dubble grain substitutions
« Reply #11 on: December 12, 2015, 11:01:26 PM »
Hit my numbers perfectly!  Woo hoo.

Looks a little dark, but we'll see.  Gonna pitch the yeast later tonight.
It's all in the reflexes. - Jack Burton

Offline HoosierBrew

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Re: Dubble grain substitutions
« Reply #12 on: December 12, 2015, 11:14:50 PM »
Hit my numbers perfectly!  Woo hoo.


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 ?
Jon H.

Offline brewinhard

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Re: Dubble grain substitutions
« Reply #13 on: December 12, 2015, 11:21:21 PM »
Hit my numbers perfectly!  Woo hoo.


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!

Offline HoosierBrew

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Re: Dubble grain substitutions
« Reply #14 on: December 12, 2015, 11:28:10 PM »
Hit my numbers perfectly!  Woo hoo.


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.
Jon H.