Fumihiro's Grand Reserve (Chimay Blue Style)

Brewer: Fumihiro Kaneko
Batch Size: 5.15 gal	Style: Belgian Dark Strong Ale (26D)
Boil Size: 6.95 gal	Style Guide: BJCP 2015
Color: 17.1 SRM	Equipment: My Equipment #2
Bitterness: 25.0 IBUs	Boil Time: 90 min
Est OG: 1.093 (22.2° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.018 SG (4.6° P)	Fermentation: Ale, Two Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs 5.28 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	1
1 lbs 12.22 oz	Munich (BestMälz) (7.6 SRM)	Grain	2
7.05 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	3
4.59 oz	Special B (Dingemans) (147.5 SRM)	Grain	4
4.23 oz	Aromatic Malt (26.0 SRM)	Grain	5
1.94 oz	Chocolate Malt (350.0 SRM)	Grain	6
0.63 oz	Magnum [12.0%] - Boil 60 min	Hops	7
1 lbs 0.01 oz	Candi Sugar, Amber [Boil for 30 min] (40.0 SRM)	Sugar	8
0.49 oz	Liberty [4.9%] - Boil 15 min	Hops	9
0.49 oz	Liberty [4.9%] - Steep 15 min	Hops	10
2.00 g	Paradise Seed (Boil 0 min)	Misc	11
1.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	12
14.00 g	Orange Peel, Bitter (Secondary 2 weeks)	Misc	13
5.00 g	Coriander Seed (Secondary 2 weeks)	Misc	14

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.

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