Chimay Cinq Cents - Beer Recipe - Brewer's Friend

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Chimay Cinq Cents

243 calories 21.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Club
Calories: 243 calories (Per 16oz)
Carbs: 21.1 g (Per 16oz)
Created: Sunday December 1st 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Avangard - Pale 2-Row10 lb Pale 2-Row 37 2 74.1%
1 lb Simpsons - Amber Malt1 lb Amber Malt 31.8 20.8 7.4%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 3.7%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.8%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 4.5 Boil 60 min 25.83 75%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 4.63 25%
2 oz / $ 0.00
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.07 g | 12.3 qt) 3.99 16  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Mash malt in 3.75 gal water for 30 mins at 148 degrees. Add .75 gal boiling water. Hold for 45 mins. Sparge with 3 gal 170 degree water. Add clear Belgian candi syrup. Boil for 60 mins adding hops as indicated.
Ferment warm (68-72) for two weeks, condition at 65 degrees for 3 to 4 weeks.
OG = 1.068, FG = 1.009

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  • Last Updated: 2025-02-02 16:24 UTC