SHINEY BLUE (BELGIAN DUBBEL - CHIMAY STYLE

Shiny Blue 1.066

(Belgian dubbel - Chimay style)

 You will need:

• 1Kg Light Liquid Malt
• 1kg A1mber Liquid Malt
• 1kg Light Dried Malt
• 500g Dark Dried Malt
• 200g Caramunich Grain
• 200g Special B or CaraAroma Grain
• 250g Dark Belgian Candi Sugar
• 30g Styrian Goldings  (5.0% AA) - 60min boil
• 2 x T58 Yeast or White Labs Trappist Ale Yeast
• 1 tsp yeast Nutrient
• 500g Dextrose

 Procedure:

1. Well in advance of preparing recipe, place 15 litres of water in closed containers in a fridge and chill
2. In a large pot, bring 4 litres of water to the boil and add the 2kg of liquid malt. Add 30g Styrian Goldings Hops and set timer for 60 minute count down.
3. In a separate bowl, steep grains in 1 litre of water out of the hot tap, for 15 minutes. Strain the liquid through a sieve into the pot of boiling malt and hops. Discard the grains.
4. After boiling for 45 minutes, stir in Candi Sugar and dry malt powders.
5. At the end of the 60 minutes, add the pot of boiled malt and hops to your fermenter and top up with the pre-cooled water. Add any additional water to make up total volume to 23 litres at between 18° - 24°C) and pitch the yeast. Ferment at 18° - 24°C.
6. After the beer has fermented for 4 days, add the 500g of dextrose, and continue to ferment until a stable hydrometer reading is attained.

NOTE: This brew depends a lot on the yeast. To ensure all the sugars are fermented and a nice dry beer results - use a good dose of healthy Belgian yeast, preferably Liquid Yeast, and some yeast Nutrient.

This brew will take a little longer than usual to fully finish fermenting (at least 2 weeks is normal), so be patient and don’t rush the beer into the bottles. It will need a little longer to mature as well. Its worth it!