{ Scott Downie }

Lover of writing code, eSports, hackathons, fast cars and an entrepreneur at heart.



Chimay Blue


Starter
- Yeast: White Labs WLP 500 Belgian Trappist

Wart
- Steep the grain in 3 gallons of water at 156F for 40 Minutes:
- 32 oz Munich Malt
- 8 oz Special B
- 8 oz CaraMunich
- 4 oz Belgian Aromatic
- 8 oz Torrified Wheat

60 Minute Boil

603lbs Munich Malt Extract
604 lbs Amber Malt Extract
601 oz Hallertauer
301 oz Styrian Goldings
4516 oz Lyle's Golden Syrup
452 packets dried wine yeast as nutrient
451 Whirlflock tab

Fermentation
- Primary Fermentation: 5 days @ 68F
- Secondary Fermentation: 10 days @ 68F

ABV
- Original Gravity: 1.068
- Final Gravity: 1.0110

Written by { 5 min read }


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