Chimay Blue Clone - Beer Recipe - Brewer's Friend

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Chimay Blue Clone

257 calories 21.7 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 22.7 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SAF
Calories: 257 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Tuesday August 2nd 2016
1.084
1.014
9.1%
34.3
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 75.8%
250 g Belgian - Caramel Pils250 g Caramel Pils 34 8 3.8%
450 g American - CaraCrystal Wheat Malt450 g CaraCrystal Wheat Malt 34 55 6.8%
900 g Candi Syrup - Belgian Candi Syrup - D-45900 g Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 13.6%
6,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 4.5 Boil 60 min 25.09 60%
30 g Domestic Hallertau30 g Domestic Hallertau Hops Pellet 5 Boil 15 min 9.22 40%
75 g / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 16.5
Mash volume with grains 20.3
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 17.2 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 22.7
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18.9
Going into fermentor 18.9
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Saccharification 149F 60 minutes
Mash out 170F 15 minutes


90 minute boil. Chill to 62F. O2 for 60 seconds.
Ramp primary starting at 62F then raise to 68 over 7 days until reaching 1.010.

Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG (1.008 – 1.009).
Crash to 35F for 1 week.

Bottle with pre-boiled Simplicity Candi Syrup at a rate of 34 grams/gallon (then hold bottles at 72F for 10 days for initial carbonation).
Bottle condition at cellar temps, (60F), for 6-12 months.

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  • Last Updated: 2017-07-11 13:03 UTC