CSI - CandiSyrup
Well-Known Member
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).
OG: 1.061
FG: 1.010
ABV: 7.1%
SRM: 15
IBU: 19 (Tinseth)
VOL: 5.00 gal
BHE 75% (assumed)
FERMENTABLES
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
YEAST
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
MASH
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.
This recipe like the Blue was drafted from BLAM and the Chimay Red label declaration of ingredients, (water, malted barley, wheat, sugar, hops, yeast).
OG: 1.061
FG: 1.010
ABV: 7.1%
SRM: 15
IBU: 19 (Tinseth)
VOL: 5.00 gal
BHE 75% (assumed)
FERMENTABLES
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
YEAST
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
MASH
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.