Chimay White Beer Recipe | BIAB Belgian Blond Ale | Brewer's Friend
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Chimay White

231 calories 16.8 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: candisyrup
Calories: 231 calories (Per 12oz)
Carbs: 16.8 g (Per 12oz)
Created: Thursday January 19th 2017
1.071
1.008
8.3%
36.5
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.70 lb Belgian - Pilsner9.7 lb Pilsner 37 1.6 68.3%
3 lb Torrified Wheat3 lb Torrified Wheat 36 2 21.1%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7%
0.50 lb Soft Candi Sugar - Blond0.5 lb Soft Candi Sugar - Blond 38 5 3.5%
14.20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 4.1 Boil 60 min 19.95 39.5%
1 oz saaz1 oz saaz Hops Leaf/Whole 3.6 Boil 30 min 8.16 26.3%
1.30 oz Styrian Goldings1.3 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 8.41 34.2%
3.80 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal sacch Infusion -- 146 °F 60 min
tradition Infusion -- 162 °F 15 min
mash out Infusion -- 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Calcium Chloride Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 177 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5g RO water
3.3g San Diego Alvarado Tap
1 grams gypsum
2.2 grams Ca Cl

Added to mash only 6 ml of 88% lactate
Mash Chemistry and Brewing Water Calculator
 
Notes

Instructions:
Chill to 68F. O2 for 60 seconds. Ramp primary starting at 68F then raise to 76F over 7 days until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG at 1.008. Crash to 35F for 1 week. Prime with pre-boiled Simplicity Candi Syrup at a rate of 35 grams/gallon and bottle in heavy Belgian bottles iof Champange bottles. Hold bottles at 72F for 10 days for initial carbonation. Bottle condition at cellar temps, (60F), for 3 months.

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  • Public: Yup, Shared
  • Last Updated: 2018-12-31 04:34 UTC
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