Chimay blue CSI - Beer Recipe - Brewer's Friend

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Chimay blue CSI

Created: Sunday September 15th 2024
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238 calories 19.5 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 62% (brew house)
Hop Utilization: 95%
Calories: 238 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
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OG: 1.076 FG: 1.016 ABV: 8.3% IBU: 20

1.078
1.012
8.6%
23.0
16.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Castle Malting - Chateau Pilsen Malt5.7 kg Chateau Pilsen Malt 37 2 77.2%
0.25 kg Weyermann - Carahell0.25 kg Carahell 34 10 3.4%
0.48 kg Muntons - Torrified Wheat0.48 kg Torrified Wheat 36 2 6.5%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-450.9 kg Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 12.2%
0.05 kg Weyermann - Carafa Special Type 1 0.05 kg Carafa Special Type 1 29.9 340 0.7%
7.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 60 min 14.72 66%
18 g Hallertau Tradition (Germany)18 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 8.31 34%
53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Phosphoric acid Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Aton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.74 L Strike 71 °C 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.4
Mash volume with grains 23.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 12.2 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 22
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 29.4  
Equipment Profile Used: System Default
"Chimay blue CSI" Belgian Dark Strong Ale beer recipe by Brewer #53090. All Grain, ABV 8.59%, IBU 23.04, SRM 16, Fermentables: (Chateau Pilsen Malt, Carahell, Torrified Wheat, Belgian Candi Syrup - D-45, Carafa Special Type 1 ) Hops: (Saaz, Hallertau Tradition (Germany)) Other: (Phosphoric acid, Calcium Chloride (dihydrate))
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  • Last Updated: 2025-04-22 00:24 UTC