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Chimay Clone

244 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 93%
Calories: 244 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday November 27th 2025
1.074
1.014
8.0%
33.1
12.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Viking - Pilsner Malt22 lb Pilsner Malt 37 1.9 75.9%
1 lb Weyermann - Carahell1 lb Carahell 34 10 3.4%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 6.9%
4 lb Candi Syrup - Belgian Candi Syrup - D-454 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 13.8%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 5.08 Boil 60 min 24.24 60%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 30 min 8.8 40%
5 oz / $ 0.00
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 748 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Bottled
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 11.65 gal (46.59 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.34 g | 25.3 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.34 g | 49.3 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.88 67.5
Equipment Profile Used: System Default
 
Notes

Adapted from smaller volume recipe by Steasa on Homebrewtalk.
He fermented at 62 up to 68.
We will ferment warmer to get more funk.
He cellars from 6 to 12 months. Not us, we drink.
Candi sugar weight is weight of initial sugar, not liquid weight. Home made candi sugar.

Tasting Note: Fantastic beer. Held temp @69 F.

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  • Last Updated: 2026-03-12 14:30 UTC