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Holy Chimay
Belgian Dark Strong Ale • All Grain • 5 gal
This is a try on the Chimay Blue. Please comment on the recipe and aging of beer.
July 11, 2014 pm 12:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 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% - 11% | |
| Bitterness: | 28.0 IBU | 20 - 35 | |
Discussion
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