CHIMAY CLONE #2 - Beer Recipe - Brewer's Friend

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CHIMAY CLONE #2

206 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday October 7th 2023
1.063
1.011
6.8%
33.4
11.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Belgian Pilsner Malt9 lb Belgian Pilsner Malt 37 1.6 73.1%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 4.1%
0.50 lb German - CaraMunich III0.5 lb CaraMunich III 34 57 4.1%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2%
0.06 lb American - Chocolate0.0625 lb Chocolate 29 350 0.5%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 16.2%
12.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz 4 HBU1 oz 4 HBU Hops Pellet 4 Boil 60 min 17.14 33.3%
1 oz 3 HBU1 oz 3 HBU Hops Pellet 3 Boil 60 min 12.86 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 3.42 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Gypsum Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
Lallemand - LALVIN ICV K1-V1116
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
50 - 95 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Infusion 161 °F 152 °F 60 min
2 gal Strike 152 °F 170 °F 20 min
2.8 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.22 12.9  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

Omega Yeast for Primary
Lalvin at bottling.

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  • Last Updated: 2023-11-08 18:59 UTC