Belgian ale, Trappist ale, Chimay, Corsendonk, all-grain
Source: Tony Babinec (firstname.lastname@example.org)
Issue #848, 3/24/92
If I am remembering correctly, Chimay Red has SG of 1.063. Dave Line, in
Brewing Beers Like Those You Buy, and Dave Miller, in his book, give
some suggestions for how to make a Trappist-style beer. So, taking their
cue, here's an all-grain recipe.
For a Corsendonk-like brown ale, instead of the black malt listed above,
try 3 ounces of chocolate malt.
- 8--1/2 pounds, pale malt
- 1 pound, mild malt (or Munich malt)
- 1/2 pound, crystal malt
- 1 ounce, black patent malt
- 1 pound, dark brown sugar
- 1/2 pound honey (optional)
- 2 ounces, Hallertauer hops (60 minute boil)
- 1 ounce, Kent Golding hops (60 minute boil)
- Wyeast Belgian ale yeast (or culture Chimay)
Depending on your extract efficiency, this beer might come in at SG in
mid-1060s or so. This is not intended to be a 1.100 beer! If you can
find it, instead of using dark brown sugar, use 1 pound raw sugar
crystals (seen at some gourmet food shops, but somewhat expensive). Note
the mixture of continental and English hops. As the beer ought to have
some body, use a starch conversion temperature of 155-8 degrees F.