Post by Transporter on Aug 7, 2006 18:51:13 GMT -5
Chimay Red
10 gallon all grain batch
20 Pounds Maris Otter 2 row Pale Malt
8 oz Aromatic Malt
16 oz Cara-Munich Malt
2 oz Chocolate Malt
Mash @ 150 for 90 minutes
Bring to a boil
3 lbs Candi Sugar
11 HBU Tettnanger hops
Boil for 45 min
1/2 oz Styrian Goldings
1/2 oz Hallertau
2 tsp Irish Moss
boil for 15 min
Let cool/ crash cool for 15 min. Strain hops, top to 10 gal in the fermenter, pitch yeast (reconstitute yeast from a Chimay bottle or Wyeast 1214). Primary fermentation is 5-7 days, rack to secondary and let sit for 5-7 days. Bottle with:
Pre-measured Priming Sugar
Age to taste.
OG 1.068-1.071
FG 1.012-1.015
7.1% ABV