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
Abbey Normal (Chimay Red Clone)
18-B Belgian Dubbel
Size: 5.0 gal
Efficiency: 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)
Ingredients:
10.0 lbs Maris Otter
0.25 lbs Belgian Aromatic
0.5 lbs Belgian Caramunich
2.0 oz Chocolate Malt
16 oz Candi Sugar Dark
1 tsp Irish Moss - added during boil, boiled 15 min
1.5 oz Tettnanger (4.5%) - added during boil, boiled 60 min
.5 oz Styrian Goldings (6.0%) - added during boil, boiled 15 min
1 ea WYeast 1214 Belgian Abbey
Schedule:
00:33:00 Mash In - Liquor: 3.4 gal; Strike: 162.3 °F
01:33:00 Saccharification Rest - Rest: 60.0 min
01:43:00 Mash Out - Heat: 10.0 min; Target: 168.0 °F
02:28:00 Sparge - Sparge: 3.11 gal sparge @ 170.0 °F, 5.21 gal collected, 45.0 min; Total Runoff: 5.21 gal
Results generated by BeerTools Pro 1.0.18
rolled out on
Thursday, January 11, 2007 12:07 PM