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Chimay
Belgian Dark Strong Ale • All Grain • 5 gal
Add 1/8 tsp Grains of Paradise for last 15 min of boil
September 19, 2010 pm 04:00pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 15 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .33 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Special B
Belgian Special B
- 0.13 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 2 lbs
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 0.3 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.50 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.25 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Add Candi Sugar at start of 90 minute boil
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.024 | |
| Color: | 24.0 SRM | 12 - 22 | |
| Alcohol: | 9.3% ABV | 8% - 11% | |
| Bitterness: | 23.0 IBU | 20 - 35 | |
Discussion
Great Beer
2010-12-20 10:29am
This gets better the longer it sits. I like to wait a year before I drink this beer.
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