Chimay blue CSI - Beer Recipe - Brewer's Friend

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Chimay blue CSI

241 calories 20.3 g 330 ml
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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: 1.057 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 62% (brew house)
Hop Utilization: 95%
Calories: 241 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Sunday September 15th 2024
1.079
1.013
8.6%
26.0
16.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Castle Malting - Chateau Pilsen Malt5.8 kg Chateau Pilsen Malt 37 2 77.5%
0.25 kg Weyermann - Carahell0.25 kg Carahell 34 10 3.3%
0.48 kg Bestmalz - BEST Wheat Malt0.48 kg BEST Wheat Malt 37.7 2.2 6.4%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-450.9 kg Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 12%
0.05 kg Weyermann - Carafa Special Type 1 0.05 kg Carafa Special Type 1 29.9 340 0.7%
7.48 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 14.58 58.3%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 11.44 41.7%
60 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 (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 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 19.7
Mash volume with grains 24.1
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 12.1 L) 9.7
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: 29.5  
Equipment Profile Used: System Default
"Chimay blue CSI" Belgian Dark Strong Ale beer recipe by Brewer #53090. All Grain, ABV 8.63%, IBU 26.02, SRM 16.05, Fermentables: (Chateau Pilsen Malt, Carahell, BEST Wheat Malt, 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: 2024-10-10 23:15 UTC