Chimay Grande Reserve(Blue)

All Grain Recipe

Submitted By: helibrewer (Shared)
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Brewer: Mike Murphy
Batch Size: 5.25 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 8.38 galStyle Guide: BJCP 2008
Color: 10.5 SRMEquipment: Stout 20 gal.
Bitterness: 30.2 IBUsBoil Time: 90 min
Est OG: 1.090 (21.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Three Stage
ABV: 9.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
14 lbs Pilsner (2 Row) Bel (1.9 SRM) Grain 2
1 lbs Caramunich I (Weyermann) (34.0 SRM) Grain 3
1 lbs Wheat, Torrified (1.7 SRM) Grain 4
4.00 oz Acid Malt (3.0 SRM) Grain 5
1 lbs Candi Syrup, D-45 (45.0 SRM) Extract 6
1.50 oz Saaz [4.8%] - Boil 60 min Hops 7
1.50 oz Hallertauer [4.9%] - Boil 20 min Hops 8
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 9

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. Chimay seems to be using Nugget hops for bittering now. Forgot water salts but the pH was 5.54 so no worries 4/2/2014 - Very favorable comments from the folks at RV last night. They liked the complexity and caramel notes. Alcohol was noted but not hot at all. This is a very good recipe. They tasted this along with my Chocolate Porter.

Notes

11/27/13 -- SG 1.015. 12/10/2013 -- SG 1.014.

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