Belgian Blond Ale Recipe - Chimay Gold

Recipe Info

Recipe Image

Chimay Gold

by on
All Grain
17 Liter(s)
21 Liter(s)
60 min
68%
Brew No.56 Rate: 0/10 ABV: 0% Yeast: WLP 500 Attenuation: 75–80% My attenuation: 0% Yeast aroma: Plum and cherry with a hint of bubble gum Recommended IBU: 14 – 25 IBU achieved: Ferment: 18–22ºC (More fruity, less earthy at higher temperature end) Recipe: OG: 1040 FG: 1005 ABV: 4.6% Achieved: OG: 1000 FG: 1000 ABV: 0% Notes: – Recipe said boil 90. Do again.

This recipe was cloned from Czech Pilsner V4.

Fermentables

90% - Weyermann Bohemian Pilsner Malt
5.6
38
2
Mash
10% - Weyermann Carapils
0.6
0
0
Mash

Hops

Saaz
60
Pellet
Boil
60 min(s)
3.8
31.8
Hallertauer Aroma
30
Pellet
Boil
30 min(s)
7.5
24.1

Yeast

White Labs Trappist Ale WLP500
77%

Other Stuff

Bitter Orange Peel
18
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Take yeast out of fridge
2.
ChemSan Sanitiser 80ML – 40Lt
3.
Water to Mash kettle – 17Lt
4.
Water to Sparge Kettle – 17Lt
5.
Both – Camden tablet – 1/4
6.
Both – Lactic Acid 10ml each
7.
Mash only – Calcium Chloride Flakes & Calcium Sulphate – 1.5g of each
8.
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9.
Mash – 64.5ºC – 60 mins
10.
Mash out – 75ºC – 10 mins
11.
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12.
60mins – 60g Saaz
13.
30mins – 30g Hallertau
14.
20mins – 220g Belgium Sugar
15.
20mins – 18g Orange
16.
15mins – Proflac
17.
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18.
Pitch – 18ºC
19.
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20.
90g sugar – 180ml water

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chimay Gold
Belgian Blond Ale
  • 17.00 Gallons Liters Batch Size
  • 21.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.016 FG
  • 55.9 IBU (brewgr) Bitterness
  • 0.79 BG:GU
  • 4.8° SRM Color
  • 68% Efficiency
  • 7.1% ABV Alcohol
  • 242 per 12oz Calories
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