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Chimay Red Clone

239.12 calories 24.64 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday March 17th 2014
1.072
1.018
7.11%
18.13
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 37.1%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 37.1%
1.68 lb Belgian Candi Sugar - Clear/Blond1.68 lb Belgian Candi Sugar - Clear/Blond 38 0 15.6%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 4.6%
5.50 oz United Kingdom - Chocolate5.5 oz Chocolate 34 425 3.2%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 2.3%
10.77 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15.37 74.5%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.16 12.8%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 1.6 12.8%
2.35 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.5 gal mash grains -- 150 °F --
0.5 gal rinse grains, top up to 1.5 gal, boil, add malts, top up to 3.5 gal, boil, start hop schedule. Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 182 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use filtered water, no salts added, unless you want to research the water profile for Bieres De Chimay, Chimay, Belgium.
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment for 7 days and transfer to secondary. Leave in secondary until fermentation completes. Bottle and condition for 21 days at room temp.

A VERY drinkable and enjoyable strong beer.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-03-17 20:45 UTC
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