Chimay (Henry) - Beer Recipe - Brewer's Friend

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Chimay (Henry)

254 calories 23.1 g 22 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.01 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pete Langlais
Calories: 254 calories (Per 22oz)
Carbs: 23.1 g (Per 22oz)
Created: Monday April 14th 2025
1.077
1.015
8.0%
43.8
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb United Kingdom - Maris Otter Pale11.5 lb Maris Otter Pale 38 3.75 77.2%
4.40 oz Dingemans - Aromatic Malt4.4 oz Aromatic Malt 36.3 19 1.8%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.4%
2 oz Belgian - Chocolate2 oz Chocolate 30 340 0.8%
2.50 lb Belgian Candi Sugar - Amber/Brown (60L)2.5 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 16.8%
238.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil at 212 °F 60 min 13.64 33.2%
9 g Saaz9 g Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 3.37 10.5%
18 g Hallertau Blanc18 g Hallertau Blanc Hops Pellet 10 Boil at 212 °F 60 min 19.24 21.1%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil at 212 °F 15 min 4.38 17.6%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil at 212 °F 15 min 3.18 17.6%
85.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc tablet Water Agt Mash 15 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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 1.5 qt/lb 4.65 18.6  
Mash volume with grains 5.64 22.6  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 3.96 15.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.01 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.61 34.4
Equipment Profile Used: System Default
"Chimay (Henry)" Belgian Blond Ale beer recipe by Pete Langlais. All Grain, ABV 8.04%, IBU 43.81, SRM 21.33, Fermentables: (Maris Otter Pale, Aromatic Malt, CaraMunich, Chocolate, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Tettnanger, Saaz, Hallertau Blanc, Styrian Goldings, Hallertau Hersbrucker) Other: (Whirlfloc tablet)
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  • Last Updated: 2025-04-16 12:38 UTC