Chimay White

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 10.57 galStyle: Belgian Tripel (26C)
Boil Size: 13.54 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: Braumeister 50L
Bitterness: 34.1 IBUsBoil Time: 90 min
Est OG: 1.070 (17.1° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs 13.47 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 1
6 lbs 2.77 oz Wheat, Torrified (Thomas Fawcett) (2.0 SRM) Grain 2
2 lbs 3.27 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3
1 lbs 12.22 oz Candi Sugar, Clear (0.5 SRM) Sugar 4
0.95 oz Hallertau Magnum [11.9%] - Boil 60 min Hops 5
8.00 g Calcium Chloride (Boil 60 min) Misc 6
8.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 7
2.05 oz Saaz [3.5%] - Boil 30 min Hops 8
2.05 oz Bobek [6.1%] - Boil 10 min Hops 9
4 pkgs Trappist Ale (White Labs #WLP500) Yeast 10

Notes

Kjøl til 20C. O2 i 60 sekunder. Øk tempen med 0,5C per dag til 24C over 7 dager inntil 1.010. Senk til10C og hold i en uke eller til 1.008. Senk til 1C og hold i en uke før flasking/dating.
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