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Chimay Red

Chimay Red

Belgian Golden Strong Ale : Extract : 5 gal

Strobrew

A little too sweet for my liking. Cut back on the candi sugars.

September 2, 2013 at 03:31pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 4/16 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1/16 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 8/16 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 1.5 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 6.6 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1.5 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 2 oz Tettnanger - 4.5 AA% pellets; boiled 50 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .25 oz Hallertau - 4.3 AA% pellets; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • .25 oz Styrian Goldings - 3.8 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP500 Trappist Ale

    White Labs WLP500 Trappist Ale

    From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Steep grains in 1 gal of H2O at 150 deg for 20 minutes. Sparge with 1/2 gal at 150 deg. Bring to boil and add extracts.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: D - Belgian Golden Strong Ale

Range for this Style
Original Gravity: 1.077 1.070 - 1.095
Terminal Gravity: 1.009 1.005 - 1.016
Color: 16.6 SRM 3 - 6
Alcohol: 8.9% ABV 7.50% - 10.50%
Bitterness: 29.0 IBU 22.00 - 35.00

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