Chimay Dorée Clone

ABV: 4.60%

IBU: 20

SRM: 3

OG: 1.040 (10°P)

FG: 1.004 (1°P)

Link to article
clone belgian-blonde-beer-recipe

The following beer recipe is featured in the March/April 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This Belgian-style recipe is courtesy of Amahl Turczyn with a variation by Kurt Elia. If you've never had the chance to try the Chimay Dorée Trappist Ale brewed by Belgium's Scoutmount Abbey, this is your opportunity to bring it home!

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The following beer recipe is featured in the March/April 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This Belgian-style recipe is courtesy of Amahl Turczyn with a variation by Kurt Elia. If you've never had the chance to try the Chimay Dorée Trappist Ale brewed by Belgium's Scoutmount Abbey, this is your opportunity to bring it home!

Ingredients:

  • MALTS AND SUGARS
  • 6 lb (2.72 kg) Dingermans Pilsner Malt
  • 12 oz (340 g) Dingermans 6°L Cara 8 malt
  • 8 oz (227 g) Blegian wheat malt
  • 8 oz (227 g) white sugar @ 10 min
  • HOPS
  • 1 oz (28 g) Saaz 4% a.a. @ 60 min
  • 0.5 oz (14 g) Hallertau 4.8% a.a. @ 30 min
  • ADDITIONAL ITEMS
  • 1 oz (28 g) ground bitter orange peel @ 10 min
  • 0.5 oz (14 g) ground coriander seed @ 10 min
  • 6.5 oz (184 g) candi sugar to prime (if bottling)
  • 1 tablet Whirlfloc @ 15 min
  • YEAST
  • White Labs WLP500 Monastery Ale Yeast

Specifications:

Yield: 5.5 US gal (20.8 L)

Original Gravity: 1.040 (10°P)

Final Gravity: 1.004 (1°P)

ABV: 4.60%

IBU: 20

SRM: 3

Efficiency: 75%

Directions:

Mash at 147° F (64° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes. Sparge, boil 90 minutes and add hops, sugar and spices at stated intervals. Chill to 64° F (18° C), oxygenate and pitch a strong starter of yeast. Ferment at 72° F (22° C) for the first 4 days, then at 66° F (19° C) until fermentation begins to slow, then chill to 50° F (10° C) and cellar for 4 weeks. Rack clear beer onto priming sugar (blending thoroughly), bottle and condition beer for 8 days at 75° F (24° C). Cellar beer for 4-6 weeks.

KURT’S VARIATION

Replace 12 oz. (340 g) Dingemans 6°L Cara 8 malt with 10 oz. (283 g) Briess Caramel 10°L malt, replace 8 oz. (227 g) Belgian wheat malt with 8 oz. (227 g) Weyermann wheat malt, and replace 8 oz. (227 g) white sugar with 8 oz. (227 g) Simplicity Candi Syrup plus 6 oz. (170 g) table sugar. Prepare a 750 mL stir-plate starter of White Labs WLP500 Monastery Ale Yeast prior to brew day. Postpone the 30-minute Hallertau hop addition to 15 minutes before the end of the boil.

Conduct a single infusion mash at 149°F (65°C) for 75 minutes at a pH of 5.3, and fly sparge to collect 6.5 gal. (24.6 L) of wort. Add candi syrup and sugar to the hot wort for a pre-boil specific gravity of 1.036 (9°P). Boil 60 minutes, adding hops and spices (remember to add the Hallertau at 15 min. instead of 30 min.), to yield 5.5 gal. (20.8 L) of 1.041 (10.2°P) wort.

Chill, oxygenate, and pitch at 64°F (17.8°C). Ferment at 71°F (21.7°C) for 2 days and then at 69–71°F (20.6–21.7°C) until fermentation slows. Raise to 72°F (22.2°C) for a couple of days until specific gravity reaches 1.004 (1°P). Rack to secondary and fine with 0.25 oz. (7 g) Polyclar mixed with 350 mL (12 fl. oz.) boiled water. Hold at 65°F (18.3°C) for one day, and then slowly lower temperature to 35°F (1.7°C) at a rate of about 4°F (2.2°C) per day.

Rack clear beer to a keg and hold at 35°F (1.7°C) under 15 psi (1,034 mbar) for 9–10 days or until carbonated to 3 vol. (6 g/L) CO2. If you can wait, let the beer cold condition for a month in the keg after racking and carbonating. The patient brewer will be richly rewarded with a smooth, bright beer.


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