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Chimay Red Clone

239 calories 24.6 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created Monday March 17th 2014
1.072
1.018
7.1%
18.1
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 37.1%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 37.1%
1.68 lb Belgian Candi Sugar - Clear/Blond1.68 lb Belgian Candi Sugar - Clear/Blond 38 0 15.6%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 4.6%
5.50 oz United Kingdom - Chocolate5.5 oz Chocolate 34 425 3.2%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 2.3%
10.77 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15.37 74.5%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.16 12.8%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 1.6 12.8%
2.35 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.5 gal mash grains -- 150 °F --
0.5 gal rinse grains, top up to 1.5 gal, boil, add malts, top up to 3.5 gal, boil, start hop schedule. Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 182 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use filtered water, no salts added, unless you want to research the water profile for Bieres De Chimay, Chimay, Belgium.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.14 -0.5  
Volume increase from sugar/extract (early additions) 0.79 3.2  
Starting boil volume 4.15 16.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.09 -0.4  
Post boil volume 2.56 10.3  
Fermenter Volume 2.56 10.3  
Top off amount 2.94 11.7  
Target batch size 5.5 22  
Total: 5.7 22.8
 
Notes

Ferment for 7 days and transfer to secondary. Leave in secondary until fermentation completes. Bottle and condition for 21 days at room temp.

A VERY drinkable and enjoyable strong beer.

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  • Last Updated: 2014-03-17 20:45 UTC