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Chimay Red
Belgian Golden Strong Ale • Extract • 5 gal
A little too sweet for my liking. Cut back on the candi sugars.
September 2, 2013 pm 03:31pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 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 | 7.5% - 10.5% | |
| Bitterness: | 29.0 IBU | 22 - 35 | |
Discussion
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