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Grand Reserve Chimay Blue Style
Belgian Specialty Ale • All Grain • 19.50 L
The last big brew of the season. I use paradise seeds at the knock out and coriander & orange peels at the secondary. A part of the base malt was substituted with a mixture of left-over malts (Wyermann 2-row ale and Wyerman pilsner).
April 1, 2016 pm 01:08pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 6.500 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.800 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.200 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.130 kg
Belgian Special B
Belgian Special B
- 0.120 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.058 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 0.454 kg
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.
- 18 g
Magnum - 12.0 AA% whole; 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.
- 14 g
Liberty - 4.9 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 14 g
Liberty - 4.9 AA% pellets; boiled 0 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
Irish Moss - Boil for 15 min. (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.
- 5 g
Corriander seeds - Coasely crushed. Add dry to the secondary. (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 14 g
Orange Peel (dried) - Add dry to the secondary. (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Treat each the mashing water and the sparging water with 1/12 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 2 step temperature mashing with mash out. Protein rest: 30 min. at 52C, Saccharification rest: 75 min. at 67C, Mash out: 10 min. at 75.6C. Add 2g of paradise seeds after the boil and steep them for 15 min. before chilling the wort. Brewed on 4/1/16. The OG was 1.110.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 20.7 SRM | 1 - 50 | |
| Alcohol: | 10.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 32.4 IBU | 0 - 100 | |
Discussion
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