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 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 7.90 galStyle Guide: BJCP 2015
Color: 15.4 SRMEquipment: Jason_5.5gal_All-Grain_v1_highABV_highhop
Bitterness: 24.6 IBUsBoil 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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