Sessional Chimay Bleu v1
|BJCP Style||Belgian Dark Strong Ale - 26D|
|Profile||Aroma: Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.|
Appearance: Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.
Flavor: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.
Mouthfeel: High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.
Comments: Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.
|Batch Size||12.0 L|
|Mash||66.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.050 SG (Est. 1.054 SG)|
|FG||1.011 SG (Est. 1.010 SG)|
|ABV||5.1 % (Est. 5.7 %)|
|Std drinks||1.3 per 330ml stubby|
3 per 750ml longneck
1.1 per middy
1.7 per schooner
|Name||Amount||Colour||% of Grain|
|Pale Ale, Finest Maris Otter (Simpsons)||2.00 kg||5.0 EBC||72.2 %|
|Vienna Malt (Simpsons)||0.25 kg||7.5 EBC||9.03 %|
|BEST Wheat Malt (BESTMALZ)||0.10 kg||4.8 EBC||3.75 %|
|Special B Malt||0.10 kg||354.6 EBC||3.61 %|
|Aromatic Malt||0.05 kg||51.2 EBC||1.97 %|
|Chocolate Malt||0.05 kg||689.5 EBC||1.97 %|
|Gladfield Sour Grapes Malt||0.05 kg||4.0 EBC||1.85 %|
|Candi Sugar, Amber||0.16 kg||78.8 EBC||5.61 %|
|Total grain bill||2.77 kg||-||-|
|Northern Brewer||10.00 g||60.0 mins||Boil||4.0%|
|German Tradition||5.00 g||15.0 mins||Boil||4.5%|
|German Tradition||5.00 g||0.0 mins||Boil||4.5%|
|Total hops||20.00 g||-||-||-|
|Paradise Seed||0.65 g||15.0 mins||Boil||Spice|
|Orange Peel, Bitter||4.50 g||2.0 weeks||Secondary||Spice|
|Coriander Seed||1.60 g||2.0 weeks||Secondary||Spice|
|1214 - Belgian Ale Yeast||Wyeast Labs||Ale||74.0 %||20.0 C - 25.6 C|
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
- Outside temperature data obtained from the Australian Bureau of Meteorology's Daily Weather Observations page for the ACT, specifically the data is for Tuggeranong.
- Recipe icons courtesy of the The BeerSmith Icon Enhancement & Revision (BIER) Add-On by Zemba Craftworks.
- Standard drink formula from Spirits & Cocktails Australia.