j1m1 wrote:Hi after having Mcchouffe for the innumerable time, I thought about maybe brewing it.
I can't find a recipie but I have found some information on the matter.
It appears to be pilsner malt and dark candi syrup, bottle conditioned and very dry.
Thinking 75-80% pilsner malt the rest something like D-180 candi syrup
Light battering charge maybe 30-35 Ibu fom Styron goldings.
Low and slow mash and fermenting with Bastogne ale yeast
This is m first attempt at "cloning" a beer so any advice and pointers will be greatly appreciated
Cheers
I've never had the beer, and that beer is a hard one to find any information on. It seems that it's an 8% Scotch Ale that's been fermented with abbey ale yeast. As a starting point, I'd just look up Jamil's Strong Scottish Ale recipe, add the candi syrup for the dark fruit and toasted flavors, and ferment it with either Wyeast 1214 or White Labs 530. If it doesn't have the same types of flavors that you're looking for, I'd start substituting in Belgian specialty grains for the UK specialty grains, but leave the Scottish 2 Row base malt because, according to their marketing, something's making it Scottish and that could be it.
