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Chilly Chimay

My first attempt at a trappist ale. Brewed outdoors in -24 deg wind
chill, hence the name. This was a modification of a Chimay clone found
on the web.

Brewer: Wayne Faris Email: -
Beer: Chilly Chimay Style: Belgian Strong Ale
Type: All grain Size: 5 gallons
Color:
36 HCU (~17 SRM)
Bitterness: 37 IBU
OG: 1.066 FG: 1.012
Alcohol: 7.0% v/v (5.5% w/w)
Grain: 10 lb. American 2-row
8 oz. Wheat malt
1 lb. American Munich
8 oz. Belgian biscuit
8 oz. American crystal 60L
8 oz. Belgian Special B
Mash: 70% efficiency
Batch sparged 90 minutes at 152 deg. F.
Boil: 90 minutes SG 1.051 6.5 gallons
Due to low outside temp (-8 F ambient, -24 F wind chill), was only able
to achieve low rolling boil rather than the violent boil I normally get.
The boil was supposed to be 60 minutes, but I extended it another 30
minutes to get the evaporation I wanted to achieve my target OG.
Hops: .125 oz. Centennial (10.5% AA, 90 min.)
1.5 oz. Hallertauer Hersbrucker (5% AA, 90 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 20 min.)
Yeast: Pitched a 1.5 liter starter cultured from a 750 ml bottle
of Chimay Red I received for Christmas. Oxygenated with pure O2.
Starter was stepped up twice 500 ml each time.
Log: Primary fermentation at 70 deg. Racked to secondary at
7 days (roused yeast once on day 3). SG at racking 1.012.
Tastes great at this stage!

Recipe posted 01/12/04.