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Old 04-15-2010, 03:23 AM   #1
permo
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Default All-Grain - Dark Belgian Trappist Style Ale

Recipe Type: All Grain
Yeast: Chimay
Yeast Starter: negative
Additional Yeast or Yeast Starter: Chimay Yeast Cake
Batch Size (Gallons): 6
Original Gravity: 1.104
Final Gravity: 1.022
IBU: 27.1
Boiling Time (Minutes): 60
Color: 25.8
Primary Fermentation (# of Days & Temp): 21 at 60 raising to 80
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Distinctively Chimay, deceptive, highly drinkable...great for after dinner

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.50 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.50 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.25 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.25 %
2.00 oz Williamette [4.80 %] (60 min) Hops 21.4 IBU
1.00 oz Argentine Cascade [3.70 %] (15 min) Hops 4.1 IBU
1.00 oz Argentine Cascade [3.70 %] (5 min) Hops 1.6 IBU
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 10.00 %
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 2.50 %



Beer Profile


Measured Original Gravity: 1.104 SG
Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 10.09 % Actual Alcohol by Vol: 10.78 %
Bitterness: 27.1 IBU Calories: 489 cal/pint
Est Color: 25.8 SRM


Mash Profile


90 min Step Add 23.63 qt of water at 165.5 F 150.0 F

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Old 01-27-2011, 04:21 PM   #2
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When do I add the Candi sugar?

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Old 01-27-2011, 06:05 PM   #3
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I added it at the end of the boil for this one. I think it would probably be an OK idea to use pilsen malt as a base instead of the two row pale as well. This is such a big beer I think it would benefit from mashing even lower than 150 too. I still have maybe 6 bottles of this left. It is very, very good.

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Old 01-28-2011, 03:34 PM   #4
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This is going to me my first all-gain brew. As i understand it, I bring the mash up to 122 for 30 min, than to 150 for 20-30 min, than up to 158 for 10 min. What do you suggest?

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Old 11-15-2011, 12:09 PM   #5
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Would a step mash be good for this beer. My mash tun is to small to have all the grain and the 23 qt of the mash at once. Was thinking of doing a step in mash but haven't decided on the temperature and timing.

Any suggestions?

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Old 11-15-2011, 01:08 PM   #6
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step mash would be fine. Like 30 minutes at 147 and 30 minutes at 155 or something. The recipe is great. Sub whatever hops you like.

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Old 11-15-2011, 04:10 PM   #7
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Thanks will try it this week end.

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Old 11-15-2011, 07:29 PM   #8
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Quote:
Originally Posted by Akavango View Post
Thanks will try it this week end.
Yeast wise you better have a ton ready. Starter is mandatory for an ale of this gravity. Lots of oxygen too.
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Old 11-16-2011, 09:57 AM   #9
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I'll do a Starter with a WLP 500, planning on having about 3 qt. I think that should be enough.

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Old 11-16-2011, 12:38 PM   #10
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Quote:
Originally Posted by Akavango View Post
I'll do a Starter with a WLP 500, planning on having about 3 qt. I think that should be enough.

That's about right. Nice work Let me know when it's done, I will PM you my addy so I can test the brew for quality of craftsmanship.

The key to the amazing flavor of this beer is the special B, C120 and amber candi sugar. When you combine this with the plum/fruit of the yeast you get a deep raisin/plum/fruit character. I only have a single bottle of this original recipe left.
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