Chimay Clone - Beer Recipe - Brewer's Friend

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Chimay Clone

259 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CSI's Recipe
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Saturday February 14th 2015
1.078
1.018
8.0%
33.0
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 80%
1 lb Belgian - Cara 45L1 lb Cara 45L 34 42 6.7%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 6.7%
1 lb Candi Syrup - Belgian Candi Syrup - Amber1 lb Belgian Candi Syrup - Amber 32 40 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Brewmaster - Czech Saaz1.5 oz Czech Saaz Hops Pellet 3 Boil 60 min 16.21 50%
1.50 oz Yakima Chief Hops - German Hallertau1.5 oz German Hallertau Hops Pellet 3.1 Boil 60 min 16.75 50%
3 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch rest Infusion -- 148 °F 60 min
Mash out Temperature -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.54 18.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

90 minute boil. Chill to 64F. O2 for 60 seconds. Ramp primary from 64F to 68F over 6 days. Secondary at 60F until FG is reached. Then crash at 38-40F until ale clarifies. Prime with golden candi syrupat 30grams per gallon. Bottles at 72F for 10 days. Bottle condition at cellar temps for 12 months.

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  • Last Updated: 2015-02-14 02:21 UTC