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Chimay red Clone

158 calories 14.4 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: homebrewerassociations.org/homebrew-recipe/beer-recipe-of-the-week-orpheo-roja/
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created Friday March 26th 2021
1.052
1.010
5.5%
23.0
32.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Munich Malt9 lb Munich Malt 36.8 7.87 78.3%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 8.7%
0.50 lb Root Shoot Malting - Crystal 1000.5 lb Crystal 100 33 100 4.3%
16 oz American - Chocolate16 oz Chocolate 29 350 8.7%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Fuggles0.05 oz Fuggles Hops Pellet 5 Boil 60 min 0.97 2.8%
1 oz Fuggles1 oz Fuggles Hops Pellet 5 Boil 30 min 14.88 55.6%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 6.8 Boil 10 min 7.16 41.7%
1.80 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L 65 °C 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 tbsp Irish Moss Fining Boil 15 min.
5.70 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.82 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2.50 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 220.5 g       Temp: 20 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
"Chimay red Clone" Belgian Dubbel beer recipe by homebrewerassociations.org/homebrew-recipe/beer-recipe-of-the-week-orpheo-roja/. BIAB, ABV 5.45%, IBU 23.01, SRM 32.3, Fermentables: (Munich Malt, Aromatic Malt, Crystal 100, Chocolate) Hops: (Fuggles, Willamette) Other: (Irish Moss, Chalk, Calcium Chloride (dihydrate), Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-08 02:50 UTC
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