Norton Priory

Our brew day went well yesterday. We now have 5 gallons of “Chimay-ish” happily fermenting.

Andy persuaded me to make it much stronger than I had anticipated. I’d been aiming for about 7% (OG 1.062), but Andy egged me on to go up to 9% (OG 1.074) on the grounds that we are bottling it (so it can be drunk over a longer period) and that strength is very in-style for Chimay. Ooer.

Then we sat and discussed a name… always tricky. Given that this is based on a monastic ale, we looked for a suitable local name with a similar theme, and came up with Norton Priory.

But we struggled to find a satisfactory name for the Belgian Dubbel. Any suggestions from my extensive readership gratefully received! Incidentally, we tasted the Dubbel last night too. Very, very pleased with it. Deep, complex, smooth, warming and with a distinct figgy note. That’s going to be great around Christmas.

Norton Priory. Photo: Wikipedia.

Last of the Belgians

Tomorrow’s brew day sees the last in our triptych of Belgian ales. We started with a Belgian Pale Ale, then moved to a Belgian Dubbel, and tomorrow we are brewing a Chimay Red-inspired ale. Chimay is a Trappist monastery in the south west of Belgium that has been brewing beers since 1862.

Why three in a row? Well we started with a batch of WYeast 3522 Belgian Ardennes yeast, and it seems such a shame not to use it as much as possible.

So what’s this one going to be like? Well here are some tasting notes I found for Chimay Red:

It pours with a lovely deep red colour and tall, foaming head that is very persistent. The nose is intensely fruity, with notes of dried apricots and fig and a chocolaty background. On the palate it is smooth and silky-textured, with a luxurious mouthfeel. There is plenty of nutty, dry, but concentrated fruit character and a spicy, malty finish with plenty of bit.

I have to confess it is many years since I drank any Chimay (note to self – visit The Bottle Stop soon). But I’m sure it’ll be interesting to make our own. I don’t think it will be exactly like Chimay because you should use specific Chimay yeast.

And what else is in it? Lager malt, crystal malt, a dash of chocolate malt and the key ingredient: two jars of honey.

Like the Belgian Dubbel, this will be heading into bottles, and maturing until the colder months. Om nom nom.

Photo: www.chimay.com

Marmite Beer

We’ve made Marmite Beer! Speaking metaphorically of course!

If you remember, back in June we made a Citra-hopped American Pale Ale. It’s just coming up to being ready to drink, and my first impressions are extremely favourable. Not so Andy’s. He absolutely hates it.

On the aroma I get peach, apricot and melon. Not harsh and citrusy at all (unlike some Citra-based beers).

The flavour has a warm rich malty sweetness coupled with some sweet fruit like melon or mango. You are left with just the right amount of bitterness which is not harsh or resiny.

Of course Andy disagrees, which shows you just how subjective the world of beer tasting is. I’m not saying he’s wrong. But I do know who’s going to be drinking a lot of this barrel!

PS I’m pleased to say the clarity is very acceptable. (Cf previous post).

PPS If you are interested in seeing the recipe for this or any other beers, leave a comment. I tend to leave recipes out because I assume that those people reading this are doing so out of mild interest, rather than any more detailed interest in brewing. If you are a home brewer and would like to see the recipes let me know.