[snowtiger87]

Anybody have a good one (all grain)? I have been snooping the internet without much luck. I know it is supposed to be "inspired" by Strong Scotch Ales but does not have the kettle caramelization that those have. Also, it seems bigger than the traditional Belgian Dubbel.

Thanks for the help.

[snowtiger87]

So far I have found out that the beer is 8.5% with a starting gravity of 16 plato. That would mean it ferments down to 0  which I find hard to believe having had the beer last week. Main malt is Pilsner with some darker malts and candi syrup for color. Hops used are Styrian Goldings, Tomahawk (probably for bittering), and Czeach Saaz. No idea of how many IBU's but the website (Achouffe) mentions the beer has a "bitter bite".

There seems to be some speculation (both ways) that a spice is used. No indication of which one. Anybody have any thoughts on that?

[dbeechum]

I wasn't targetting a McChouffe clone, but its in the same general vicnity

Caledonian Saison

For 5.5 gallons at 1.086
14 lbs Maris Otter
0.75 lbs British C55
1/8 lb Black Malt
1 lbs Brown Sugar

Bittered with 0.9 Magnum (12.5%) for 60 minutes

[hampshirebrewer]

I think the spice is bog myrtle. I've used it in strong Belgian ales with nutmeg. One gram of each would be a good starting point.

[uthristy]

Main malt is Pilsner with some darker malts and candi syrup for color. Hops used are Styrian Goldings, Tomahawk (probably for bittering), and Czeach Saaz. No idea of how many IBU's but the website (Achouffe) mentions the beer has a "bitter bite".

 Achouffe use only Pilsner, and Glucose Syrup in every beer (as of last year).  I did not see any new tanks on my last visit in august so its some what safe to think its still the same.

FG would be easy enough to check yourself, I bet its not .000 but closer to  .004-6


Mc CHOUFFE Scotch of the Ardennes


The Mc CHOUFFE is an unfiltered dark beer, which is re-fermented in the bottle as well as in the keg.  Behind its fruity flavour a slight hint of bitterness may be found.
   
    * Alcohol :
      8% alc./vol.
    * Original extract :
      16 °Plato
 

[snowtiger87]

Here is what I went with.

The Chocolate Rye is mainly for color but I thought it might contribute slighty to the spiciness. The color matches the poured glass from the Achouffe website.

Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.75
Anticipated OG: 1.075 Plato: 18.13
Anticipated SRM: 20.8
Anticipated IBU: 33.4
Brewhouse Efficiency: 80 %

Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
 0.25 lbs. Chocolate Rye Malt   1.030   525
 1.00 lbs. Special B Malt          1.030   120
 21.50 lbs. Pilsener                  1.038   2
 3.00 lbs. Candi Sugar (amber)  1.046   75

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum            Pellet 13.10 28.7   90 min.
1.00 oz. Styrian Goldings Pellet 5.25  2.6     15 min.
2.00 oz. Czech Saaz       Pellet 3.20  2.1       5 min.

Yeast
-----
WYeast 3522 Belgian Ardennes

[Driftdean]

This recipe does not use dme or lme?

[denny]

This recipe does not use dme or lme?

No, it's all grain.  But you could replace the pils malt with extract if you wanted to.

[Driftdean]

Ok thanks. I have the grains on the way. I was reading online the cherry Chouffe is based on the mc Chouffe. Any ideas on how to get the cherry flavor in the beer?