Scribd Logo
Upload

Welcome to Scribd!

  • Chimay Doree Recipe Clone

    Uploaded by

    Juan Toledano
    182 views1 page
    This document provides the recipe and brewing instructions for a Belgian golden ale called Chimay Doree. The grain bill includes Belgian pilsner, Dingeman's Cara 8, and torrified wheat. Bittering hops are Saaz and Hallertau pellets. WLP500 Chimay yeast is used. The mash is a single infusion at 148F held for 60 minutes. After a 90 minute boil, the wort is chilled and oxygenated before primary fermentation with the yeast.

    Original Description:

    Receta de coln de la patersbier de Chimay

    Original Title

    Chimay Doree recipe clone

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides the recipe and brewing instructions for a Belgian golden ale called Chimay Doree. The grain bill includes Belgian pilsner, Dingeman's Cara 8, and torrified wheat. Bittering hops are Saaz and Hallertau pellets. WLP500 Chimay yeast is used. The mash is a single infusion at 148F held for 60 minutes. After a 90 minute boil, the wort is chilled and oxygenated before primary fermentation with the yeast.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    182 views1 page

    Chimay Doree Recipe Clone

    Uploaded by

    Juan Toledano
    This document provides the recipe and brewing instructions for a Belgian golden ale called Chimay Doree. The grain bill includes Belgian pilsner, Dingeman's Cara 8, and torrified wheat. Bittering hops are Saaz and Hallertau pellets. WLP500 Chimay yeast is used. The mash is a single infusion at 148F held for 60 minutes. After a 90 minute boil, the wort is chilled and oxygenated before primary fermentation with the yeast.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Chimay Doree (Gold)

    TITLE:
    CATEGORY:
    SPECS:

    16E
    OG:
    FG:
    SRM:
    IBU:
    VOL:

    1.040
    1.005
    7
    16 (Tinseth1)
    5.00 gal

    FERMENTABLES (Assumed 75% efficiency):


    Weight (lbs) Description
    6.00
    Belgian Pils
    0.66
    Dingemans Cara 8
    0.33
    Torrified Wheat (crushed)
    0.25
    Brun Fonce Cassonade, Candi Syrup, Inc.
    OTHER:
    Description
    Bitter Orange

    Form
    Dry

    weight (oz)
    2.00

    HOPS:
    Description
    Saaz (Czech)
    Hallertau (German)

    Form
    Pellet
    Pellet

    weight (oz)
    1.00
    0.50

    Boil Duration (min)


    20

    a/a %
    4.5
    5.3

    Duration (min)
    60
    30

    YEAST:
    WLP 500 (Chimay) For starter details and pitching rates see doc at: http://www.candisyrup.com/help-docs.html
    MASH:
    Mash
    Infusion

    Temp
    148F

    Duration
    60 minutes

    NARRATIVE: 90 minute boil. Chill to 68F. Slow diffusion O2 for 30 seconds. Ramp primary from 66F to 72F over 4 days.
    Let temp drop to 66F on day 5. Gravity should be just above target on day 5, (1.008). Rack off primary yeast to secondary
    for 3 days then bottle. Prime with Simplicity candi syrup at a rate of 32 grams/gallon. Ready in 6 weeks.

    The Tinseth algorithm has given us more accurate ibu results for pellets.

    You might also like