Stew's Belgian Grad Reserve (Chimay Grand Reserve)

Brewer: Stew Campbell
Batch Size: 5.50 gal	Style: Belgian Dark Strong Ale (18E)
Boil Size: 7.50 gal	Style Guide: BJCP 2008
Color: 22.8 SRM	Equipment: Stew's Brewery
Bitterness: 22.5 IBUs	Boil Time: 60 min
Est OG: 1.085 (20.5° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.020 SG (5.0° P)	Fermentation: Ale, Single Stage
ABV: 8.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs 4.80 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	1
11.20 oz	Caramunich Malt (56.0 SRM)	Grain	2
6.40 oz	Aromatic Malt (26.0 SRM)	Grain	3
4.00 oz	Special B Malt (180.0 SRM)	Grain	4
3.20 oz	Chocolate Malt (350.0 SRM)	Grain	5
1 lbs 8.00 oz	Candi Sugar, Amber (75.0 SRM)	Sugar	6
0.50 oz	Hallertau Magnum [14.0%] - Boil 60 min	Hops	7
1.00 tsp	Irish Moss (Boil 15 min)	Misc	8
0.50 oz	Hallertauer Hersbrucker [4.0%] - Boil 15 min	Hops	9
0.20 tsp	Seeds of Paradise (Boil 15 min)	Misc	10
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	11
0.50 oz	Hallertauer Hersbrucker [4.0%] - Boil 5 min	Hops	12
0.20 tsp	Seeds of Paradise (Boil 5 min)	Misc	13
1.0 pkgs	Belgian Ale Yeast (Wyeast Labs #1214)	Yeast	14

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