Belgian Dark Strong Ale Recipe - ChimayBLU

Recipe Info

Recipe Image

ChimayBLU

by on
All Grain + Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Chimay Blue Grand Reserve clone.It is worth the effort to brew this one.Delicious.

Fermentables

3% - Belgian Aromatic - BE
0.4
37
32
Mash
3% - CaraMunich - BE
0.4
34
56
Mash
2% - Chocolate Malt - US
0.25
34
350
Mash
66% - 2-Row - US
10
37
1
Mash
13% - Dry Malt Extract - Extra Light - US
2
44
3
Extract
7% - Belgian D2 Candi Syrup - BE
1
32
160
Extract
7% - Belgian Amber Candi Syrup - BE
1
32
40
Extract

Hops

Cluster
1.25
Pellet
Boil
60 min(s)
7
22.5
East Kent Goldings
0.5
Pellet
Boil
15 min(s)
5.5
3.5
Hallertau Gold
0.5
Pellet
Boil
15 min(s)
6.3
4.0
East Kent Goldings
0.5
Pellet
Boil
1 min(s)
5.5
0.3
Hallertauer Aroma
0.5
Pellet
Boil
1 min(s)
7.5
0.4

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

Coriander
0.25
oz
Mash
Orange or Lemon peel
0.25
oz
Mash

Mash Steps

Saccharification Rest
Decoction
153
60 min

Special Instructions

1.
Orange peel should be Bitter orange. Add orange peel and coriander 5 minutes before flame out
2.
Sparge 170F to collect 6.5G for boil
3.
Bottle condition 12 months using 5oz corn sugar.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

ChimayBLU
Belgian Dark Strong Ale
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.083 OG
  • 1.021 FG
  • 30.7 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 25.6° SRM Color
  • 75% Efficiency
  • 8.0% ABV Alcohol
  • 288 per 12oz Calories
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