Sessional Chimay Bleu v1SRM 17 coloured beer glass

BJCP StyleBelgian Dark Strong Ale - 26D
TypeAll Grain
ProfileAroma: 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 Size12.0 L
Mash66.0° for 75.0 min
Boil Time60.0 min
Efficiency78.0 %
IBU22.6 IBUs
EBC32.2 EBC
OG1.050 SG (Est. 1.054 SG)
FG1.011 SG (Est. 1.010 SG)
ABV5.1 % (Est. 5.7 %)
Std drinks1.3 per 330ml stubby
3 per 750ml longneck
1.1 per middy
1.7 per schooner

FermentablesGrain icon

NameAmountColour% of Grain
Pale Ale, Finest Maris Otter (Simpsons)2.00 kg5.0 EBC72.2 %
Vienna Malt (Simpsons)0.25 kg7.5 EBC9.03 %
BEST Wheat Malt (BESTMALZ)0.10 kg4.8 EBC3.75 %
Special B Malt0.10 kg354.6 EBC3.61 %
Aromatic Malt0.05 kg51.2 EBC1.97 %
Chocolate Malt0.05 kg689.5 EBC1.97 %
Gladfield Sour Grapes Malt0.05 kg4.0 EBC1.85 %
Candi Sugar, Amber0.16 kg78.8 EBC5.61 %
Total grain bill2.77 kg--

HopsHops icon

NameAmountTimeUseAlpha
Northern Brewer10.00 g60.0 minsBoil4.0%
German Tradition5.00 g15.0 minsBoil4.5%
German Tradition5.00 g0.0 minsBoil4.5%
Total hops20.00 g---

MiscMiscellaneous icon

NameAmountTimeUseType
Paradise Seed0.65 g15.0 minsBoilSpice
Orange Peel, Bitter4.50 g2.0 weeksSecondarySpice
Coriander Seed1.60 g2.0 weeksSecondarySpice

YeastYeast icon

NameLabTypeAttTemp
1214 - Belgian Ale YeastWyeast LabsAle74.0 %20.0 C - 25.6 C

NotesNotes icon

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