Chimayo Azul - Belgian Dark Strong Ale - 2011 National Homebrew Competition Winner

Ingredients

For 11 Gallons (41.64 L)

    30.0 lb (13.6 kg) Belgian pils malt
    0.75 lb (340 g) Special B malt
    0.5 lb (227 g) wheat malt
    4.0 oz (113 g) Carafa Special II
    5.0 lb (2.3 kg) piloncillo (unrefined Mexican sugar)
    1.75 oz (50 g) Magnum pellets, 12% a.a. (60 min)
    1.0 oz (28 g) Styrian Golding pellets, 5.25% a.a. (15 min)
    1.0 oz (28 g) Styrian Golding, 5.25% a.a. (1 min)
    White Labs WLP 500 Trappist ale yeast (2400 mL starter)
    1 tablet WhirlFloc (15 min)
 

Specifications

    Original Gravity: 1.091
    Final Gravity: 1.022
    ABV: 9.06%
    IBU: 38
    SRM: 13
 

Directions

    Single infusion mash at 149° F (65° C) for 60 minutes. Add sugar to kettle during sparging to begin dissolving. Boil 90 minutes and chill to 68° F (20° C) for pitching. Aerate well. Hold at 68° F for 48 hours then let free-rise to 80° F (27° C) at a rate of 3 degrees per day.
    Forced CO2 to carbonate (3 vol).