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Working Monks' Lunch (Chimay Gold clone)

211 calories 18.4 g .5 L
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 43.96 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wheel Ale Brewing
Calories: 211 calories (Per .5L)
Carbs: 18.4 g (Per .5L)
Created: Friday February 24th 2023
1.046
1.008
5.0%
24.3
3.2
5.9
14.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Bestmalz - BEST Pilsen6 kg BEST Pilsen £ 0.00 / kg
£ 0.00 		37 1.9 78.9%
600 g Weyermann - Carapils600 g Carapils £ 2.47 / kg
£ 1.48 		34.5 2.1 7.9%
300 g Crisp Malting - Torrefied Wheat300 g Torrefied Wheat £ 2.00 / kg
£ 0.60 		36.8 3 3.9%
700 g Cane Sugar700 g Cane Sugar £ 0.75 / kg
£ 0.53 		46 0 9.2%
7,600 g / £ 2.61
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Saaz60 g Saaz Hops £ 0.05 / g
£ 3.00 		Pellet 3.8 Boil 60 min 16.68 70.6%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops £ 0.05 / g
£ 1.25 		Pellet 5.4 Boil 30 min 7.59 29.4%
85 g / £ 4.25
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Bitter Orange Peel Flavor Boil 20 min.
1 each Protafloc £ 0.00 / each
£ 0.00 		Water Agt Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
£ 7.98 / each
£ 7.98
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 326 B cells required
£ 7.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 220.6 g       Temp: 10 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Kettering Rd
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 69 °C 64 °C 90 min
18 L Sparge 75 °C 70 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.2
Mash volume with grains 29.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 26.3 L) 26.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 44.1 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 38
Going into fermentor 38
Total: 51.3  
Equipment Profile Used: System Default
 
Notes

Chimay Gold clone

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  • Last Updated: 2025-07-24 18:59 UTC