Chimay Blue extract yeast v2 (1 ratings)

Extract Recipe

Submitted By: bcas67 (Shared)
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Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 3.67 galStyle Guide: BJCP 2008
Color: 36.9 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 18.6 IBUsBoil Time: 60 min
Est OG: 1.089 (21.2° P)
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Caramunich Malt (56.0 SRM) Grain 1
6.00 oz Aromatic Malt (26.0 SRM) Grain 2
4.00 oz Special B Malt (180.0 SRM) Grain 3
2.50 oz Chocolate Malt (450.0 SRM) Grain 4
1 lbs 8.00 oz Candi Sugar, Dark [Boil for 90 min] (275.0 SRM) Sugar 5
8 lbs 12.00 oz Extra Light Dry Extract [Boil for 60 min] (3.0 SRM) Dry Extract 6
0.65 oz 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
0.12 tsp Seeds of Paradise (Boil 15 min) Misc 10
0.25 oz Hallertauer Hersbrucker [4.0%] - Boil 2 min Hops 11
0.12 tsp Seeds of Paradise (Boil 2 min) Misc 12
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 13

Ratings

Chimay Grand Reserve Clone

by bcas67

Recipe calls for Wyeast 1214 or 1388. I actually used a combination of wlp 500 Trappist ale yeast & wlp 550 Belgian ale yeast( That's what my local hbs had in stock). Side-by-side taste test went pretty well. It was actually pretty close.

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