Abbey Beer in the style of Chimay
9 pounds U.S. 2-row
1.5 pounds Munich malt
0.5 pounds 60L (or darker) crystal malt
1-2 ounces of chocolate malt
1 pound of honey or dark brown sugar
6 – 7 AAUs bittering hops, a mix of hallertauer and kent goldings, added at 60 minutes before end of boil.
You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
Chimay yeast, of course
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