dlester
Well-Known Member
This 8% ABV Chimay clone is light with champaign like effervescence.
This recipe is primarily Pilsner and sugar. And, the yeast gives that familiar Chimay White character. There is some Munich, but only a little for added character. It has a slight peppery and bitter orange character from the yeast. Kind of like a spiced Saison. The taste is pretty damn close, but the only thiing I can't get on this is the aroma. If anyone has suggestions, please post.
Chimay White Clone
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 17.29
Anticipated OG: 1.075 Plato: 18.19
Anticipated SRM: 4.3
Anticipated IBU: 25.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.65 Gal
Pre-Boil Gravity: 1.064 SG 15.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
--------------------------------------------------------------------
85.3 14.75 lbs. Pilsener Belgium 1.037 2
11.6 2.00 lbs. Table Sugar (clear) Generic 1.046 1
3.1 0.54 lbs. Munich Malt(2-row) German 1.035 6
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.81 oz. Goldings - E.K. Whole 5.00 12.4 60 min.
0.81 oz. Hallertau Hersbrucker Whole 5.30 13.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.19 Oz Irish Moss Fining 20 Min.(boil)
Yeast
-----
White Labs WLP550 Belgian Ale
Water Profile
-------------
Profile: Filtered
pH: 5.3
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 15.29
Water Qts: 23.84 - Before Additional Infusions
Water Gal: 5.96 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.56 - Before Additional Infusions
Mash-out Rest Temp : 149 Time: 60
Sparge Temp : 170 Time: 30
Fermentation
Ferment at 65.
This recipe is primarily Pilsner and sugar. And, the yeast gives that familiar Chimay White character. There is some Munich, but only a little for added character. It has a slight peppery and bitter orange character from the yeast. Kind of like a spiced Saison. The taste is pretty damn close, but the only thiing I can't get on this is the aroma. If anyone has suggestions, please post.
Chimay White Clone
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 17.29
Anticipated OG: 1.075 Plato: 18.19
Anticipated SRM: 4.3
Anticipated IBU: 25.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.65 Gal
Pre-Boil Gravity: 1.064 SG 15.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
--------------------------------------------------------------------
85.3 14.75 lbs. Pilsener Belgium 1.037 2
11.6 2.00 lbs. Table Sugar (clear) Generic 1.046 1
3.1 0.54 lbs. Munich Malt(2-row) German 1.035 6
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.81 oz. Goldings - E.K. Whole 5.00 12.4 60 min.
0.81 oz. Hallertau Hersbrucker Whole 5.30 13.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.19 Oz Irish Moss Fining 20 Min.(boil)
Yeast
-----
White Labs WLP550 Belgian Ale
Water Profile
-------------
Profile: Filtered
pH: 5.3
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 15.29
Water Qts: 23.84 - Before Additional Infusions
Water Gal: 5.96 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.56 - Before Additional Infusions
Mash-out Rest Temp : 149 Time: 60
Sparge Temp : 170 Time: 30
Fermentation
Ferment at 65.