Chimay Blue: Difference between revisions
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(Created page with " ==Yield== 5 Gallons ==Ingredients== * Aromatic Malt (Belgian) 0.25 lb, Grain, Steeped * CaraMunich 0.50 lb, Grain, Steeped * Munich (German) 2.00 lb, Grain, Steeped * Specia...") |
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# Chill in ice bath to 68F | # Chill in ice bath to 68F | ||
# Aerate and pitch yeast | # Aerate and pitch yeast | ||
# Ferment at 68F | # Ferment at 66F-68F | ||
# Prime with sugar | # Prime with sugar | ||
# Bottle condition for ? weeks | # Bottle condition for ? weeks | ||
Revision as of 19:06, 20 June 2020
Yield
5 Gallons
Ingredients
- Aromatic Malt (Belgian) 0.25 lb, Grain, Steeped
- CaraMunich 0.50 lb, Grain, Steeped
- Munich (German) 2.00 lb, Grain, Steeped
- Special "B" (Belgian) 0.50 lb, Grain, Steeped
- Torrified Wheat 0.50 lb, Adjunct, Steeped
- Amber LME 3.30 lb, Extract, Extract
- Northern Brewer LME - Munich 6.00 lb, Extract, Extract
- Candi Sugar, Amber (Belgian) 1.00 lb, Sugar, Other
- Hallertauer (Germany) 1.00 oz, Pellet, 60 minutes
- Styrian Golding (Slovenia) 1.00 oz, Pellet, 30 minutes
- Whirlfloc tablet
- 5 tsp yeast nutrient
- WLP500 or WY1214
- ???? priming sugar
Instructions
Mash
- Steep the steeped grains in 150F water for 30 minutes.
- Remove bag (don't squeeze, but let it drain)
Boil
- Add the malt extract
- Bring to a boil.
- Add Hallertauer hops.
- At 30 minutes add Styrian Golding hops.
- At 45 minutes add Whirlfloc and yeast nutrient.
Fermentation
- Chill in ice bath to 68F
- Aerate and pitch yeast
- Ferment at 66F-68F
- Prime with sugar
- Bottle condition for ? weeks
Measurements
- 1.090 OG
- 1.022 FG
- ??% ABV (??% via alt. calc)
- 5 gal
