Beer Recipe of the Week: "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 2011 National Homebrew Competition. Enjoy!
Ingredients for 11 U.S. 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).
Original Gravity: 1.091
Final Gravity: 1.022
Color: 13 SRM
Boil Time: 90 mins
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.