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Chimay Red Clone

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Clone Brews
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday February 14th 2021
1.064
1.015
6.4%
28.9
11.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 84.4%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.5%
4 oz Aromatic Malt4 oz Aromatic Malt 35 20 1.8%
1 oz Simpsons - Chocolate Malt1 oz Chocolate Malt 31.7 444 0.4%
1.40 lb Cane Sugar1.4 lb Cane Sugar 46 0 9.9%
227.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 3.8 First Wort 60 min 15.04 50%
0.50 oz Barth-Haas - Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 15 min 8.93 25%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 2.5 First Wort 60 min 4.95 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Tewksbury, MA, USA
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
Strike 151 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.61 22.4  
Mash volume with grains 6.63 26.5  
Grain absorption losses -1.6 -6.4  
Remaining sparge water volume (equipment estimates 2.72 g | 10.9 qt) 2.14 8.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Mash at 151 for 90 mins.

5 gallon batch Anvil foundry no sparge method.

Starting water 7.4 (7 gallons 6.5 cups) gallons strike temp 156 degrees, to mash at 151 for 90 mins.

Strike water was at 156 expecting that to bring mash to 151
Actual temp:

There was an issue with the grain mill, I had tweaked it a bit and had to hand crank.

Pitched yeast at 53 degrees because foundry temp probe is acting weird. Fermenting at 75 degrees (73-77 flex)

Target OG was: 1.073 (usual 62 efficiency)
Actual OG was: 1.064 (usual 53 efficiency)

Target ABV: 7.2% ABV
Actual ABV:


Kegged on 3/25:

Basic review, I liked, need to taste next to a Chimay red. Nick said not to spec, but lets see....

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  • Last Updated: 2021-04-09 21:22 UTC