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.