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[56] Chimay Gold

Method: BIAB
Style: Belgian Golden Strong Ale (BJCP 2015)
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.02 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 43% (brew house)
Source: David Russell
Calories: 7882 calories (Per 17L)
Carbs: 552.8 g (Per 17L)

Created: Wednesday December 24th 2025

Original Gravity:

1.051

Final Gravity:

1.005

ABV (standard):

6.1%

IBU (tinseth):

37.2

SRM (morey):

5.0

Mash pH

5.9

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.60 kg	Weyermann - Floor-Malted Bohemian Pilsner5.6 kg Floor-Malted Bohemian Pilsner	36.3	1.9	86.8%
0.60 kg	Weyermann - Carapils0.6 kg Carapils	34.5	2.1	9.3%
0.25 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	3.9%
6.45 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
26 g	Saaz26 g Saaz Hops	Pellet	3.5	Boil at 100 °C	60 min	14.99	66.7%
13 g	Barth-Haas - Hallertauer Magnum13 g Hallertauer Magnum Hops	Pellet	13.5	Boil at 100 °C	30 min	22.22	33.3%
39 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
26 g	Saaz (Pellet) 26 g Saaz (Pellet) Hops	14.99	66.7%
13 g	Barth-Haas - Hallertauer Magnum (Pellet) 13 g Hallertauer Magnum (Pellet) Hops	22.22	33.3%
39 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	65 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
35 g	Bitter Orange Peel		Flavor	Boil	20 min.
10 g	Coriander Seed		Spice	Boil	20 min.

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (custom):	87%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 75 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/2 - leave for 20 mins in water Both – Lactic Acid 10ml each Mash only – Calcium Chloride Flakes & Calcium Sulphate – 1.5g of each
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 4/10

ABV: 5.8%
Yeast: WLP 500
Attenuation: 75–80%
My attenuation: 87%
Yeast aroma: Plum and cherry with a hint of bubble gum
Recommended IBU: 14 – 25
IBU achieved: 7 (@20% Utilisation)
Ferment: 19–22ºC (More fruity, less earthy at higher temperature end)

Recipe: OG: 1040 FG: 1005 ABV: 4.6%
Achieved: OG: 1052 FG: 1008 ABV: 5.8%

Notes:
Recipe said boil 90
Carapils head retention, no flavour.
Candi syrup recipe
Coriander my addition
Hallertau Magnum (Bittering hops)
Flat!

Do again. No. Horrible flat. 20g orange peel max.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-06 15:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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