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“Chimayo Azul” Belgian Strong Dark Ale

This interesting Belgian strong ale was featured in the September/October 2011 issue of Zymurgy magazine, and won David Schollmeyer a gold medal at the 2011National Homebrew Competition. Enjoy!

“Chimayo Azul” Belgian Strong Dark Ale | Belgian Dark Strong Ale

Ingredients

  • For 11 gallons (41.64 L)
    • 30.0 lbs (13.6 kg) | Belgian Pilsner malt
    • 0.75 lbs (340 g) | Special 'B' malt
    • 0.5 lb (227 g) | Wheat malt
    • 4.0 oz (113 g) | Carafa II
    • 5.0 lb (2.3 kg) | Piloncillo (unrefined Mexican sugar)
    • 1.75 oz (50 g) | Magnum 12%AA (60 min)
    • 1.0 oz (28 g) | Styrian Goldings 5.25% AA (15 min)
    • 1.0 oz (28 g) | Styrian Goldings 5.25% AA (1 min)
    • 1 tablet Whirlfloc (15 min)
    • White Labs WLP500 Trappist ale yeast, or Wyeast 3787 Trappist high gravity yeast (2400 mL starter).

    Specifications

    • Original Gravity: 1.091
    • Final Gravity: 1.022
    • ABV: 9%
    • IBU: 38
    • SRM: 13
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

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

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