Chimay Be Blue

Chimay Be Blue

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-E  Belgian Strong Ale, Belgian Dark Strong Ale

Min OG:  1.075   Max OG:  1.132
Min IBU:    15   Max IBU:    35
Min Clr:    14   Max Clr:    20  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       16.50
Anticipated OG:          1.091    Plato:             21.88
Anticipated SRM:          27.9
Anticipated IBU:          48.4
Brewhouse Efficiency:       77 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.66    Gallons Per Hour
Pre-Boil Wort Size:    7.99    Gal
Pre-Boil Gravity:      1.063    SG          15.43  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

   %     Amount     Name                          Origin  Potential SRM
-----------------------------------------------------------------------------
84.8    14.00 lbs. Pilsener                    Belgium     1.038      2
  6.1     1.00 lbs. Dark Candy Sugar                      1.047    275
  4.5     0.75 lbs. Special B Malt            Belgian      1.030    120
  1.5     0.25 lbs. Biscuit Malt                Belgium      1.035     24
  3.0     0.50 lbs. Corn Sugar                                  1.047      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  0.75 oz.    Magnum                            Whole   15.10  42.0  90 min.
  1.00 oz.    Mt. Hood                          Whole    5.20   3.5  10 min.
  1.00 oz.    Mt. Hood                          Whole    5.20   2.9  2 min.


Yeast
-----

White Labs WLP500 Trappist Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   15.00
Water Qts:   22.00 - Before Additional Infusions
Water Gal:    5.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.47 - Before Additional Infusions

Saccharification Rest Temp : 148  Time:  90
Mash-out Rest Temp :         172  Time:  10
Sparge Temp :                180  Time:  45


Total Mash Volume Gal: 6.70 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.