Chimay Blue Clone
This was copied from
http://hbd.org/discus/messages/20001/25376.html which in turn was copied from a book called "Beer Captured". I've made a lot of the ingredients "generic", pulled the pilsner for standard 2-row, and replaced candi sugar with table sugar: I read somewhere it makes pretty much zero difference so long as you put it in the boil, which inverts sucrose to fructose & glucose.
Also having tried a sample of the "beer" from the yeast-harvest, I'm convinced that the absolute major player in the Chimay flavour-profile is the yeast.
OG: 1.087
FG: 1.015
SRM: 34
IBU: 27
ABV: 9.0%
Five Gallons:
Grains:
13.33lb 2-row Malt
8 oz Cara-Munich Malt
6 oz Aromatic Malt
4 oz Special B Malt
2.5 oz Chocolate Malt
Mash at 149F for 90 minutes. Maximum fermentability needs to be reached. This part is going to be real hard with my equipment.
Hops:
1/2 oz Magnum - 60 min boil
1/2 oz Hallertau - 15 min boil
1/4 oz Hallertau - 2 min boil
Other Additions:
1.5 lb Table Sugar - 60 min boil
1/8 tsp Grains of Paradise - 15 min boil
1 tsp Irish Moss - 15 min boil
1/8 tsp Grains of Paradise 2 min boil