 |
 |
 |
 |
 |
 |
 |
The Igor Manifesto
The intent is to make a beer that tastes similar to Chimay Blue, but less strong. Chimay Blue is around 9% alcohol, I'm aiming for more like 7%-7.5%.
| Brewer: | WackAMole | Email: | - | |||||
| Beer: | The Igor Manifesto | Style: | Belgian Dubbel | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 30 IBU | |||||
| OG: | 1.072 | FG: | 1.016 | |||||
| Alcohol: | 7.3% v/v (5.7% w/w) | |||||||
| Water: | plain tap water | |||||||
| Grain: | 8 lb. 8 oz. English pale 1 lb. Belgian Munich 4 oz. Belgian aromatic 4 oz. Belgian chocolate 8 oz. Belgian CaraMunich 6 oz. Rolled oats |
|||||||
| Mash: | 72% efficiency | |||||||
| Mash in 13 quarts of water, 155°F for 120 minutes. Mash out at 170°F for 20 minutes. Sparge with 180°F water up to 6 gallons. |
||||||||
| Boil: | 60 minutes | SG 1.060 | 6 gallons | |||||
| 1 lb. 8 oz. Cane sugar | ||||||||
| irish moss with 15 minutes left in the boil | ||||||||
| Hops: | .875 oz. Challenger (7% AA, 60 min.) .5 oz. Styrian Goldings (5.5% AA, 15 min.) .5 oz. Hallertauer Hersbrucker (4.5% AA, 15 min.) |
|||||||
| Yeast: | WLP550 Belgian, in a 1/2 gallon starter, made with 1/2 pound of dry malt extract. The finished size was actually 5.5 gallons, after I added the starter. |
|||||||
| Log: | Primary: 8 days at around 68 °F. It's probably a little cold for that yeast, which means that it will have less phenolic character. That's ok with me, I think it's easy to get too much of that. Secondary: 4 weeks at around 68 °F |
|||||||
Recipe posted 03/06/04.
