Belgian Tripel Recipe - Chim Chim Chimay

Recipe Info

Recipe Image

Chim Chim Chimay

by on
All Grain
5 Gallon(s)
7.25 Gallon(s)
90 min
75%
Chimay White Clone. Adapted from Fermentatarium article by DJ Spiess: http://www.fermentarium.com/homebrewing/how-to-make-chimay-white-clone/ Results in Champagne-like, dry beer.

Fermentables

80% - Bohemian Pilsner - DE
10
38
1
Mash
8% - Wheat - BE
1
37
2
Mash
12% - Belgian Clear Candi Sugar - BE
1.5
36
4
Late

Hops

East Kent Goldings
1.5
Pellet
Boil
60 min(s)
5.5
25.4
Hallertau
0.5
Pellet
Boil
45 min(s)
4.5
6.4
East Kent Goldings
0.5
Pellet
Boil
5 min(s)
5.5
1.7
Hallertau
0.5
Pellet
Boil
5 min(s)
4.5
1.4

Yeast

Chimay White Cultured
88%
White Labs Trappist Ale WLP500
77%

Other Stuff

whirlfloc tablet
1
each
Boil

Mash Steps

Dextrinization Rest
Decoction
150
90 min

Special Instructions

1.
If not using BE candi sugar: Heat 1 TBS table sugar with a small amount of water (enough to make a syrup) and a teaspoon of lemon juice. The lemon juice will help invert the sugar into simpler sugars.
2.
After abut 15 minutes the sugar will turn a light yellow color
3.
add sugar to boil earlier than normal (i.e., 60 minutes remaining).
4.
USE WLP500 yeast if not culturing from bottle
5.
start fermentation upper 60s for a day or so, then reduce to lower 60s for remaining fermentation
6.
bottle or keg at 3.0 Vol.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chim Chim Chimay
Belgian Tripel
  • 5.00 Gallons Liters Batch Size
  • 7.25 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.073 OG
  • 1.013 FG
  • 34.9 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 3.6° SRM Color
  • 75% Efficiency
  • 7.8% ABV Alcohol
  • 248 per 12oz Calories
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