Chimay Premiere (Red), TRIAL 001
This recipe like the Blue was drafted from BLAM and the Chimay Red label declaration of ingredients, (water, malted barley, wheat, sugar, hops, yeast).
IBU: 19 (Tinseth)
VOL: 5.00 gal
BHE 75% (assumed)
10.0 lb Belgian Pils
0.50 lb Dingeman's Cara 45
1.00 lb Torrified Wheat
0.50 lb D-45, Candi Syrup, Inc.
HOPS (19 ibu)
Saaz (US) 7.2, 60 min (Brewery visits indicate Nugget is the bittering hop now)
Hallertau (German) 3.8, 15 min
WLP 500 (Chimay) – (Pitch 150 to 160 billion cells). For starter details see the pitching rates help doc at: http://www.candisyrup.com/help-docs.html
Protease 129F 20 minutes
Saccharification (via decoction) 147F 60 minutes
Mash out 170F 15 minutes
NARRATIVE: 90 minute boil. Chill to 68F. Slow diffusion O2 for 30-40 seconds. Ramp primary from 68F to 81F over 4 days. Let temp drop to 60F on day 5. Gravity should be at target, (1.010), on day 5. Rack off primary yeast to secondary and hold at 34F for 3-4 days to halt fermentation and flocc. Prime with pre-boiled candi syrup (D-45, Simplicity or Golden), at a rate of 29-30 grams/gallon, (5 oz water + syrup. Syrup is diluted for miscibility). Bottle, and hold at 72F for 10 days for initial carbonation. Cellar bottles for 6 months.