ooh.. please post the recipe for chimay red.
here is the recipe for a 5 gallon batch. i will post extract and allgrain
Recipe Type: Extract
Yeast: Wyeast 1214 (belgian abbey ale)
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 5-7 days @ 68-75 F
Secondary Fermentation (# of Days & Temp): until fermentation stops @ 68-75 F
Grains:
4oz belgian aromatic malt
1/2 lbs belgian cara-munich malt
1oz chocolate malt
steep all grains at 160 for 20 mins
Extract/Sugar:
1.25 lbs light DME
6.6 lbs maris otter light malt extract
1.5 lbs Clear Belgian Candi Sugar
Hops
2 oz Tettnanger @ 4%AA 60 min
1/4 oz German hallertau hersbrucker 15 min
1/4 oz Styrian goldings 15 min
1tsp irish moss
Recipe Type: Allgrain
Yeast: Wyeast 1214 (belgian abbey ale)
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 5-7 days @ 68-75 F
Secondary Fermentation (# of Days & Temp): until fermentation stops @ 68-75 F
Grains:
10 lbs maris otter 2-row pale malt
4oz belgian aromatic malt
1/2 lbs belgian cara-munich malt
1oz chocolate malt
steep all grains at 160 for 20 mins
Extract/Sugar:
1.5 lbs Clear Belgian Candi Sugar
Hops
2 oz Tettnanger @ 4%AA 60 min
1/4 oz German hallertau hersbrucker 15 min
1/4 oz Styrian goldings 15 min
1tsp irish moss