Tom's Chimay Red #2 - Recipe

Tom's Chimay Red #2 (1 ratings)

Brewer: Tom Kline
Batch Size: 5.00 gal	Style: Belgian Dubbel (18B)
Boil Size: 6.43 gal	Style Guide: BJCP 2008
Color: 18.5 SRM	Equipment: Tom's Equpiment
Bitterness: 23.2 IBUs	Boil Time: 60 min
Est OG: 1.079 (19.2° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 8.8%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
11 lbs	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	1
8.00 oz	Munich Malt - 10L (10.0 SRM)	Grain	2
4.00 oz	Aromatic Malt (26.0 SRM)	Grain	3
0.96 oz	Chocolate Malt (350.0 SRM)	Grain	4
2 lbs	Candi Sugar, Amber (75.0 SRM)	Sugar	5
1.50 oz	Tettnang [4.5%] - Boil 60 min	Hops	6
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
0.25 oz	Hallertauer Hersbrucker [4.0%] - Boil 15 min	Hops	8
0.25 oz	Styrian Goldings [5.4%] - Boil 15 min	Hops	9
1.0 pkgs	Trappist Ale (White Labs #WLP500)	Yeast	10