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Category Belgian Ale
Recipe Type All Grain
Fermentables
9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar
Hops
7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
Yeast Chimay yeast of course
Procedure Add hops at 60 minutes before end of boil. You are not looking for
high hop bitterness, nor should there be noticeable hop aroma.
If you're not an all-grain brewer, then don't use the 2-row or munich malt but use,
say, 7 pounds light, unhopped dry malt extract instead. Use crystal and chocolate
malt for color. The honey or brown sugar will boost the starting gravity as well as
contribute to the flavor and body of the finished beer. You might try doing the
fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F. This
should lead to more of that Chimay flavor in the finished beer. And, don't drink
the beer all at once, as its flavor will evolve in the bottle over time. Â
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