Chimay White 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)
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| Batch Size: 10.57 gal | Style: Belgian Tripel (26C) |
| Boil Size: 13.54 gal | Style Guide: BJCP 2015 |
| Color: 4.1 SRM | Equipment: Braumeister 50L |
| Bitterness: 34.1 IBUs | Boil 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 |
| 4.0 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.This Recipe Has Not Been Rated
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