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Chimay Red #2 
All Grain Recipe
Submitted By: Baz052 (Shared)Members can download and share recipes
| Brewer: Tom Kline | |
| Batch Size: 10.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 12.57 gal | Style Guide: BJCP 2008 |
| Color: 18.4 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 23.1 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.4° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.9% | Taste Rating: 0.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 20 lbs | Pale Malt (2 Row) Bel (3.0 SRM) | Grain | 1 |
| 1 lbs 0.54 oz | Munich Malt - 10L (10.0 SRM) | Grain | 2 |
| 8.27 oz | Aromatic Malt (26.0 SRM) | Grain | 3 |
| 1.98 oz | Chocolate Malt (350.0 SRM) | Grain | 4 |
| 4 lbs | Candi Sugar, Amber (75.0 SRM) | Sugar | 5 |
| 3.04 oz | Tettnang [4.5%] - Boil 60 min | Hops | 6 |
| 0.51 oz | Styrian Goldings [5.4%] - Boil 15 min | Hops | 7 |
| 2.00 | Whirlfloc Tablet (Boil 15 min) | Misc | 8 |
| 2.0 pkgs | Trappist Ale (White Labs #WLP500) | Yeast | 9 |