Well, I've not brewed in a while so this weekend I get to fill up one of my kegs. I'm going to do a clone of Chimay Red, which is one of the finest beers out there. I figure if I can even get 1/100th of the taste it would be fine.
Here's my recipe
18-B Belgian Dubbel
Size: 5.0 galEfficiency: 75.0%Attenuation: 75.0%Calories: 226.61 per 12.0 fl oz
Original Gravity: 1.068 (1.062 - 1.075)Terminal Gravity: 1.017 (1.010 - 1.018)Color: 25.2 (10.0 - 14.0)Alcohol: 6.7% (6.0% - 7.5%)Bitterness: 30.67 (15.0 - 25.0)
10.0 lbs Maris Otter0.25 lbs Belgian Aromatic0.5 lbs Belgian Caramunich2.0 oz Chocolate Malt16 oz Candi Sugar Dark1 tsp Irish Moss - added during boil, boiled 15 min1.5 oz Tettnanger (4.5%) - added during boil, boiled 60 min.5 oz Styrian Goldings (6.0%) - added during boil, boiled 15 min1 ea WYeast 1214 Belgian Abbey
00:33:00 Mash In - Liquor: 3.4 gal; Strike: 162.3 °F01:33:00 Saccharification Rest - Rest: 60.0 min01:43:00 Mash Out - Heat: 10.0 min; Target: 168.0 °F02:28:00 Sparge - Sparge: 3.11 gal sparge @ 170.0 °F, 5.21 gal collected, 45.0 min; Total Runoff: 5.21 gal
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