We used:
1 cup of table sugar
1/4 cup of water
1/2 tsp DAP yeast nutrient
1/4 tsp cooking lime
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| First attempt |
Just heat it up, add a dash of cold water if it's boiling too much and colouring too quickly and let it get to the flavour/colour you're after. We found that it turned pretty quickly from amber to black so watch out for that.
It took a few goes to get right but we eventually got it right.
Love to know how it turns out. If you can get this one right you'll save a crapload of money; Chimay is ridiculously expensive. By the way, a mate shared a bottle of moo brew aged stout on sunday night...good times.
ReplyDeleteYeah! Chimay is crazy expensive. We were in Seattle late last year and it's about 1/2 the price we pay. I don't even want to think about how cheap it is in Belgium.
ReplyDeleteI could really go a Moo Brew Stout. I haven't had that since the Taphouse. Good times.