Chimay Blue Clone - Beer Recipe - Brewer's Friend

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Chimay Blue Clone

280 calories 19.9 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 6.5 liters
Pre Boil Gravity: 1.254 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Calories: 280 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Tuesday March 6th 2018
1.092
1.010
10.8%
3.2
26.6
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light 35 4 23.4%
1.50 kg Liquid Malt Extract - Amber1.5 kg Liquid Malt Extract - Amber 35 10 23.4%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 15.6%
0.90 kg Belgian Candi Sugar - Amber/Brown (60L)0.9 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 14.1%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.8%
5.40 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 kg Belgian - Special B0.5 kg Special B 34 115 7.8%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 7.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 5.2 Boil 60 min 3.15 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g yeast nutrient Other Primary --
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 880 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
12775
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 5 30 24 42 21
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 23.2 L) 4.1
Mash volume with grains (equipment estimates 23.2 L) 4.8
Grain absorption losses (steeping) -1
Volume increase from sugar/extract (early additions) 3.4
Pre boil volume (equipment estimates 25.5 L) 6.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 4.1  
Equipment Profile Used: System Default
 
Notes

Steep Caramunich II and Spec B grain for 20-30 mins with 3 litres of hot tap water (not boiling).
Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
Add another 2.5 litres of water and 1.5 kg liquid light malt to the saucepan, and bring to the boil whilst stirring.
Add 30g Styrian Goldings hops.
At the end of the 60 minutes, turn off the heat.
Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve.
Use chiller to bring down temp. to 22°C.
Pour the contents of the saucepan into the fermenter, and top up with water to 20 litres.
Stir vigorously to aerate.
Add yeast and ferment as close as possible to 20°C
On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.

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  • Last Updated: 2018-11-18 03:23 UTC