Chimay Doree - Beer Recipe - Brewer's Friend

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Chimay Doree

118 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 118 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Sunday January 26th 2020
1.036
1.008
3.8%
27.5
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 82.9%
0.33 lb Torrified Wheat0.33 lb Torrified Wheat 36 2 4.6%
0.25 lb Candi Syrup - Belgian Candi Syrup - Brun Foncé0.25 lb Belgian Candi Syrup - Brun Foncé 42 22 3.5%
0.66 lb Dingemans - Cara 80.66 lb Cara 8 12.5 8 9.1%
7.24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 4.5 Boil 60 min 18.94 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 5.3 Boil 30 min 8.57 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Bitter Orange Water Agt Mash 20 min.
2 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Chimay
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.37 9.5  
Mash volume with grains 2.88 11.5  
Grain absorption losses -0.79 -3.2  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.45 29.8
Equipment Profile Used: System Default
 
Notes

90 minute boil. Chill to 68F. Slow diffusion O2 for 30 seconds. Ramp primary from 66F to 72F over 4 days.
Let temp drop to 66F on day 5. Gravity should be just above target on day 5, (1.008). Rack off primary yeast to secondary
for 3 days then bottle. Prime with Simplicity candi syrup at a rate of 32 grams/gallon. Ready in 6 weeks.

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  • Last Updated: 2020-01-27 02:49 UTC