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Chimay Blue Clone

227 calories 21.1 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 23.5 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Ben McLaughlin
Calories: 227 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Wednesday July 25th 2018
1.074
1.015
7.7%
0.0
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Dry Malt Extract - Pilsen3.5 kg Dry Malt Extract - Pilsen 42 2 67.3%
1 kg Dry Malt Extract - Munich1 kg Dry Malt Extract - Munich 42 8 19.2%
50 g Dry Malt Extract - Dark50 g Dry Malt Extract - Dark 44 30 1%
0.50 kg Candi Syrup - Belgian Candi Syrup - D2 (160L)0.5 kg Belgian Candi Syrup - D2 (160L) 32 160 9.6%
5.05 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
50 g American - Carapils (Dextrine Malt)50 g Carapils (Dextrine Malt) 33 1.8 1%
100 g Belgian - Special B100 g Special B 34 115 1.9%
$ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Water added to kettle 23.8
Grain absorption losses (steep / mash) -0.2
Volume increase from sugar/extract (early additions) 3.3
Pre boil volume (equipment estimates 29.2 L) 27
Boil off losses -5.7
Post boil volume (equipment estimates 21.3 L) 23.5
Estimated amount in fermentor 23.5
Total: 23.8  
Equipment Profile Used: System Default
 
Notes

Chimay Blue stats (from Brew Like a Monk):

  • OG = 1.077
  • ABV = 9%
  • Apparent attenuation: 89%
  • SRM = 40 = WRONG (should actually be around 22)
  • IBU = 35



    ? Caramel 150 instead of dark candi sugar
  • also replaces the Special B
    ? if using Caramel 150 use dextrose to increase ABV and attenuation (dry)
  • ? use biscuit malt instead of melanoidin (Aromatic)

    Dark malt for colour adjustment
    CaraPils for head
    Pils as base
    Munich for biscuity-ness
  • may need to boost this, as don't want to mash Aromatic (like a super Munich, very biscuity) so consider using more Munich instead e.g. 15 - 20% Munich instead


    Have to mash melanoidin malt:
    https://aussiehomebrewer.com/threads/melanoidin-malt.14104/

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  • Last Updated: 2018-07-28 04:41 UTC