Chimay Red
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Extract with Grains
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Yield: 5 Gallons
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Starting Gravity: 1.083
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Ending Gravity: 1.021
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Alcohol Content: 8.0% ABV
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Color: 16.6 SRM (Copper)
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Bitterness: 33.0 IBU's
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Malt & Grain
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Malt Bill
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Grain Bill
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8 lbs.
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8.0 oz.
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6 lb. 4 oz.
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4.0 oz.
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1.0 oz.
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Hop Additions
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2 oz.
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4.0% Alpha
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60 min.
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Bittering Hops
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0.25 oz.
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4.6% Alpha
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15 min.
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Flavoring Hops
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0.25 oz.
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3.8% Alpha
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15 min.
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Flavoring Hops
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Miscellaneous Additions
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1 lb. 8 oz.
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60 min.
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Fermentable
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½ tsp.
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15 min.
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Clarifier
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1 ¼ Cups
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At Bottling
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Carbonation
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Yeast
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Re-culture yeast from a bottle of Chimay - 1st choice OR
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1. Steep specialty grains in water and bring to 150-155°F. Remove from heat and steep for additional 20 minutes.
2. Remove the grains and bring water to a boil.
3. Add extract, bittering hops, and rock candi.
4. Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved.
5. Add hops and miscellaneous additions at intervals listed above.
6. Cool wort to 75° F - 80° F and place into primary fermentor.
7. Stir vigorously for a few minutes, then pitch yeast.
8. Ferment for 3 - 5 days, then transfer to secondary until fermentation is completed. *
9. Transfer to bottling vessel and add priming DME, mix thoroughly and bottle.
10. Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate. Store carbonated bottles at cool temperature and enjoy!
* For actual fermentation time, check the specific gravity.
9109 Evergreen Way
Everett, WA 98204
425.355.8865
