Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Chimayo Azul

David Schollmeyer of Chandler, AZ, member of the Arizona Society of Homebrewers, won a gold medal in Category #18: Belgian Strong Ale during the 2011 National Homebrew Competition Final Round in San Diego, CA. Schollmeyer’s Belgian Strong Ale was chosen as the best among 404 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Chimayo Azul | Belgian Strong Ale

Ingredients

  • For 11 Gallons (41.64 L)
    • 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)
    • 1 tablet WhirlFloc (15 min)

    Specifications

    • Original Gravity: 1.091
    • Final Gravity: 1.022
    • ABV: 9.06%
    • IBU: 38
    • SRM: 13

    Directions

    1. 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.
    2. Forced CO2 to carbonate (3 vol).