Chimay Grande Réserve
Belgian-Style Strong Dark Ale

Extract & Specialty Grains, Partial Mash, and All Grain.
5⅛ Gallons
OG: 1.086 – 1.088
FG: 1.015 – 1.016
SRM: ~34
IBU: 27
ABV: 9.0%

8 oz. Belgian Cara-Munich Malt
6 oz. Belgian Aromatic Malt
4 oz. Belgian Special B Malt
2½ oz. British Chocolate Malt
8¾ lbs. Extra Light DME
1½ lbs. Belgian Dark Candi Sugar
⅓ cup Belgian Clear Candi Sugar
½ cup Corn Sugar
½ oz. Yakima Magnum @ 15.4% AA (7.7 HBU) Bittering Hop
½ oz. German Hallertau Hersbrucker Flavor Hop
¼ oz. German Hallertau Hersbrucker Aroma Hop
¼ tsp. Grains of Paradise
1 pkg. Wyeast 1388 Belgian Strong Ale or
1 pkg. Wyeast 1762 Belgian Abbey II
1 tsp. Irish Moss

Directions
Heat 1 gallon of water to 155°F. Add:
8 oz. Belgian Cara-Munich Malt
6 oz. Belgian Aromatic Malt
4 oz. Belgian Special B Malt
2½ oz. British Chocolate Malt
Remove pot from heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring water to a boil, remove from heat and add:
8¾ lbs. Extra Light DME
1½ lbs. Belgian Dark Candi Sugar
½ oz. Yakima Magnum @ 15.4% AA (7.7 HBU) Bittering Hop
Add water until the total volume in the pot is 3½ gallons. Boil for 45 minutes then add:
½ oz. German Hallertau Hersbrucker Flavor Hop
⅛ tsp. Grains of Paradise
1 tsp. Irish Moss
Boil for 13 minutes then add:
¼ oz. German Hallertau Hersbrucker Aroma Hop
⅛ tsp. Grains of Paradise
Boil for 2 minutes. Remove the pot from the stove and chill the wort for 20 minutes. Strain the wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast.
1 pkg. Wyeast 1388 Belgian Strong Ale
or
1 pkg. Wyeast 1762 Belgian Abbey II
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:
½ cup Corn Sugar
⅓ cup Belgian Clear Candi Sugar
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.

Mini-Mash Method:
Mash 2 lb. Belgian 2-row Pilsner Malt and the specialty grains at 150°F for 90 minutes. Then follow the above extract recipe omitting 2 lbs. Extra Light DME at the beginning of the boil.

All Grain Method:
Mash 13⅓ lbs. Belgian 2-row Pilsner Malt and the specialty grains at 149°F for 90 minutes. Add 6 HBU (22% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add the Belgian Candi Sugar, Flavor Hops, Spices, Irish Moss, and Aroma Hops as indicated by the extract recipe.

Note: The longest this beer has lasted was 4 years. It just tasted too good.