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Holy Chimay

Holy Chimay

Belgian Dark Strong Ale : All Grain : 5 gal

ST Hops

This is a try on the Chimay Blue. Please comment on the recipe and aging of beer.

July 11, 2014 at 12:55pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 15 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1.8 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 0.3 lbs Belgian Aromatic

    Belgian Aromatic

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

  • 0.25 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 0.3 lbs Caramel Munich 40 Malt; Malteries Franco-Belges

    Caramel Munich 40 Malt; Malteries Franco-Belges

    These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • 0.13 lbs Candi Sugar Amber

    Candi Sugar Amber

    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.

  • 0.45 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 0.8 oz Cluster - 7.0 AA% pellets; boiled 60 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • 0.50 oz Saaz - 5.0 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.50 oz Saaz - 5.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.2 oz Orange Peel - (omitted from calculations)

    Orange Peel

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 0.11 oz Corriander crushed - (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • Wyeast 1762 Belgian Abbey II™

    Wyeast 1762 Belgian Abbey II™

    High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.

Notes

Try on Chimay Blue

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.092 1.075 - 1.110
Terminal Gravity: 1.016 1.010 - 1.024
Color: 19.6 SRM 12 - 22
Alcohol: 10.1% ABV 8.00% - 11.00%
Bitterness: 28.0 IBU 20.00 - 35.00

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