Chimay Blue v1

BJCP Style Belgian Dark Strong Ale - 26D
Type All Grain
Examples Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12
Batch Size 12.0 L
Mash 66.0° for 75.0 min
Boil Time 60.0 min
Efficiency 78.0 %
IBU 22.6 IBUs
EBC 32.2 EBC
OG 1.050 SG
FG 1.011 SG
ABV 5.1 %
Calories 466.8 kcal/l, 350.1 kcal/0.75l, 154.0 kcal/0.33l

Fermentables

Name Amount Colour
Pale Ale, Finest Maris Otter (Simpsons) 2.00 kg 5.0 EBC
Vienna Malt (Simpsons) 0.25 kg 7.5 EBC
BEST Wheat Malt (BESTMALZ) 0.10 kg 4.8 EBC
Special B Malt 0.10 kg 354.6 EBC
Aromatic Malt 0.05 kg 51.2 EBC
Chocolate Malt 0.05 kg 689.5 EBC
Gladfield Sour Grapes Malt 0.05 kg 4.0 EBC
Candi Sugar, Amber 0.16 kg 78.8 EBC

Hops

Name Amount Time Use Alpha
Northern Brewer 10.00 g 60.0 min Boil 4.0%
German Tradition 5.00 g 15.0 min Boil 4.5%
German Tradition 5.00 g 0.0 min Boil 4.5%

Misc

Name Amount Type Time Use
Paradise Seed 0.65 g Spice 15.0 mins Boil
Orange Peel, Bitter 4.50 g Spice 2.0 weeks Secondary
Coriander Seed 1.60 g Spice 2.0 weeks Secondary

Yeast

Name Lab Type Att Temp
1214 - Belgian Ale Yeast Wyeast Labs Ale 74.0 % 20.0 C - 25.6 C

Notes

Notes
# 2004
28/03/20 Brew day
03/04/20 Pitched yeast @ 18deg and ramped up to 21deg
10/04/20 Bitter orange and coriander seeds
19/04/20 Bottled, 1tsp sugar
-9 x 750ml Longecks
-4 x 450ml Grolsch
-2 x 330ml stubbies
=9.2L

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