Chimayo Azul NHC 2011

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Sponsored by Dingemans c/o Cargill Malt

David Schollmeyer, Chandler, AZ, Arizona Society of Homebrewers

Gold Medal

“Chimayo Azul”

Belgian Strong Dark Ale  

Ingredients for 11 U.S. gallons (41.64 liters)

30.0 lb     (13.6 kg) Belgian pils malt

0.75 lb     (340 g) Special B malt

0.5 lb       (227 g) wheat malt

4.0 oz      (113 g) Carafa Special II

5.0 lb       (2.3 kg) piloncillo (unrefined Mexican sugar)

1.75 oz    (50 g) Magnum pellets, 12% a.a. (60 min)

1.0 oz      (28 g) Styrian Golding pellets, 5.25% a.a. (15 min)

1.0 oz      (28 g) Styrian Golding, 5.25% a.a. (1 min)

White Labs WLP 500 Trappist ale yeast (2400 mL starter)

Forced CO₂ to carbonate (3 vol.)

1              tablet WhirlFloc (15 min)

Original Specific Gravity: 1.091

Final Specific Gravity: 1.022

Boiling time: 60 min

IBUs: 38

SRM: 13

Primary Fermentation: see Directions

Directions

Single infusion mash at 149° F (65° C) for 60 minutes. Add sugar to kettle during sparging to begin dissolving. Boil 90 minutes and chill to 68° F (20° C) for pitching. Aerate well. Hold at 68° F for 48 hours then let free-rise to 80° F (27° C) at a rate of 3 degrees per day.

Runners-Up

Silver Medal: Steven Jayich, Anchorage, AK, Belgian Strong Golden Ale, Great Northern Brewers Club

Bronze Medal: Peter Polczynski, Tulsa, OK, Belgian Strong Dark Ale, Fellowship of Oklahoma Ale Makers (FOAM)