2018-013-v0-Chimay Grande Reserve Blue 
All Grain Recipe
Submitted By: spencewaldo (Shared)
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| Brewer: Jason Waldrop | |
| Batch Size: 5.50 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 7.90 gal | Style Guide: BJCP 2015 |
| Color: 15.4 SRM | Equipment: Jason_5.5gal_All-Grain_v1_highABV_highhop |
| Bitterness: 24.6 IBUs | Boil Time: 90 min |
| Est OG: 1.098 (23.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Three Stage |
| ABV: 10.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.51 gal |
Arvada, CO |
Water |
1 |
| 3.20 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 14 lbs |
Pilsner (2 Row) Bel (1.9 SRM) |
Grain |
3 |
| 3 lbs |
Munich Malt (7.0 SRM) |
Grain |
4 |
| 1 lbs |
Caramunich I (Weyermann) (34.0 SRM) |
Grain |
5 |
| 1 lbs |
Wheat, Torrified (1.7 SRM) |
Grain |
6 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
7 |
| 8.00 ml |
Phosphoric Acid 10% (Sparge 60 min) |
Misc |
8 |
| 2.10 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 1 lbs 8.00 oz |
Candi Syrup, D-45 [Boil] (45.0 SRM) |
Extract |
10 |
| 3.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
11 |
| 1.00 oz |
Styrian Goldings [5.4%] - Steep 45 min |
Hops |
12 |
| 1.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
13 |
Taste Notes
90 minute boil. Chill to 62F. O2 for 60 seconds. Ramp primary starting at 62F then raise to 68F over 7 days until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG (1.008-1.009). Crash to 35F for 1 week. Keg.
Notes
12/22/18 -
- First mash runnings 20.8 Br, 5.41 pH
- Post mash 19.2 Br, 5.46 pH
- Last mash running 9.0 Br, 5.5 pH
- 7.9 gals collected
- Added 1.5 lbs D-45 Candi Syrup
- Pre-boil 16.9, 5.40 pH
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