Chimay Premier (Red)

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Chimay Premier (Red) - Candi Syrup Inc

TITLE: Chimay Premier

CATEGORY: 18B

SPECS: OG:

FG: SRM: IBU: VOL: 1.061 1.008 10

22 (Tinseth1)

5.00 gal

FERMENTABLES (Assumed 75% efficiency):

Weight (lbs) Description

9.00 Belgian Pils

0.50 Dingeman͛s Cara 8

0.75 Torrified Wheat (crushed)

1.00 D-45 Candi Syrup, Inc.

HOPS:

Description Form weight (oz) a/a % Duration (min)

Saaz (Czech) Pellet 1.00 4.5 60

Hallertau (German) Pellet 0.50 5.3 30

YEAST:

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

MASH:

Mash Temp Duration

Protease 124F 20 minutes

Raise to Sacc temp by Decoction 148F 60 minutes

NARRATIVE: 90 minute boil. Chill to 68F. Slow diffusion O2 for 30-40 seconds. Ramp primary from 66F to 76F over 4

days. Let temp drop to 66F on day 5. Gravity should be just above target on day 5, (1.009). Rack off primary yeast to

secondary and hold at 34F for 7 days. Prime with Simplicity candi syrup at a rate of 32 grams/gallon. Bottle with heavy

Belgian bottles or Champagne bottles and hold at 72F for 10 days for initial carbonation. Cellar bottles for 6 months.

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

quotesdbs_dbs2.pdfusesText_2

[PDF] Chimay Premier (Red) - Candi Syrup Inc

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