Chimay Grande Reserve(Blue) 
All Grain Recipe
Submitted By: helibrewer (Shared)
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| Brewer: Mike Murphy | |
| Batch Size: 5.25 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 8.38 gal | Style Guide: BJCP 2008 |
| Color: 10.5 SRM | Equipment: Stout 20 gal. |
| Bitterness: 30.2 IBUs | Boil 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.This Recipe Has Not Been Rated
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