Author Topic: Mc Chouffe clone recipe  (Read 3428 times)

Offline snowtiger87

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Mc Chouffe clone recipe
« on: October 19, 2010, 03:40:49 PM »
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.
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Offline snowtiger87

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Re: Mc Chouffe clone recipe
« Reply #1 on: October 20, 2010, 02:25:16 PM »
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  :o 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?
« Last Edit: October 21, 2010, 09:10:27 AM by snowtiger87 »
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 dbeechum

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Re: Mc Chouffe clone recipe
« Reply #2 on: October 22, 2010, 12:04:15 PM »
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
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Offline hampshirebrewer

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Re: Mc Chouffe clone recipe
« Reply #3 on: October 24, 2010, 10:20:11 AM »
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.
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Offline uthristy

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Re: Mc Chouffe clone recipe
« Reply #4 on: October 25, 2010, 06:47:49 AM »
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
 

« Last Edit: October 25, 2010, 06:51:35 AM by uthristy »

Offline snowtiger87

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Re: Mc Chouffe clone recipe
« Reply #5 on: October 26, 2010, 01:12:03 PM »
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
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