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Blanche de Chambly  (16A) - EXTRACT

Blanche de Chambly (16A) - EXTRACT

review
5
0
5
Your Price:$32.69
Item Number:BE1-R03489

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Click Here To Access Recipe Instruction Sheet


Unibroue. Chambly, Quebec, Canada.

Note: The coriander will need to be cracked before adding it to the wort.

Makes 5 US gallons
5 Stars
Classic Review
Delicious Belgian style Wit! A little darker in color than the original, but the taste is right on. I would recommend a good 10-14 days in the primary if you use the Wyeast Belgian Wit. It ferments really slowly initially, but then takes off. I racked after 7 days which stirred up the yeast enough that they blew the airlock right off my carboy! I switched to a blow-off hose for two weeks, bottled it and the result is great. My wife ( a non-beer drinker) even likes it. Delicious!
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Reviewed by:  from United States. on 2/11/2014
5
5 Stars
Classic Review
I'm not a sophisticated beer reviewer, but I know a great beer from a good one from a crappy one - I've made all three. This beer is the best kit (I made the mini-mash) I've ever made. It is absolutely delicious!! I used the WLP400, and to be honest I was very worried for a while. This was BY FAR the stinkiest yeast I've ever used. The smells coming out of the fermenter were quite terrible, and nothing like anything I've encountered before (I've used a dozen or so different strains). However, after 6 weeks in the bottle this stuff is spectacular. I will be making this regularly.
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Reviewed by:  from United States. on 2/11/2014
5
5 Stars
Classic Review
I've done three different varieties of Belgian Wit, and this is by far the best. The difference to me is the Belgian Candi Sugar - it produces a light, almost champagne-like body while also imparting a distinctly alcoholic, signature Belgian taste. I usually feel like clone recipes do not perform as well as more generic recipes for some reason, but not so here - this beer is perfect. Keep your fermenter in the 60's and let the yeast work for at leas two weeks. I used White Labs, and at my garage temp (60-65) full fermentarion took slightly more than two weeks, not the one week the instructions suggest.
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Reviewed by:  from United States. on 2/11/2014
5

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