Author Topic: Cinq Cents  (Read 1025 times)

Offline euge

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Cinq Cents
« on: April 22, 2011, 02:33:20 PM »
Anyone got a good Chimay Cinq Cents or White recipe?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

beveragebob

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Re: Cinq Cents
« Reply #1 on: April 22, 2011, 08:18:14 PM »
Ive subbed Mt Hood for the Hallertauer with good results also.


Belgian Tripel

A ProMash Recipe Report


BJCP Style and Style Guidelines
18-B Strong Belgian Ale, Tripel

Min OG: 1.065 Max OG: 1.095   
Min IBU: 20 Max IBU: 35   
Min Clr: 4 Max Clr: 6  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 32.00     
Anticipated OG: 1.082 Plato: 19.73
Anticipated SRM: 3.3       
Anticipated IBU: 25.1     
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 1.66  Gallons Per Hour   
Pre-Boil Wort Size: 13.49  Gal   
Pre-Boil Gravity: 1.067  SG 16.30 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
90.6 29.00 lbs.  Pilsener Malt(2-Row) Continental Europe 1.035 1
9.4 3.00 lbs.  Cane Sugar    1.047 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz.  Hallertauer Whole 5.30 18.5 60 min
1.00 oz.  Hallertauer Whole 5.30 5.7 30 min
1.00 oz.  Hallertauer Whole 5.30 0.9 3 min


Yeast
White Labs WLP500 Trappist Ale Yeast


Water Profile
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 29.00   
Water Qts: 44.00 Before Additional Infusions
Water Gal: 11.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.52 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 148 90 Min
Mash-out Rest: 168 10 Min
Sparge: 180 35 Min

Total Mash Volume Gal: 13.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


Offline narvin

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Re: Cinq Cents
« Reply #2 on: April 22, 2011, 09:17:18 PM »
According to BLAM, the OG is 1.069 and FG is 1.007 and  IBUs are 35.  The other details are sketchy, with rumors about using wheat starch being thrown around and refuted. 

I think Pilsner malt and sugar (10 - 15%) is a good compromise, and Hallertauer hops as well as WLP500.  Beveragebob's recipe looks good except that I think the gravity is high.
Please do not reply if your[sic] an evil alien!
Thanks

beveragebob

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Re: Cinq Cents
« Reply #3 on: April 24, 2011, 07:03:28 PM »
"with rumors about using wheat starch being thrown around"

Sounds like your talking about a Wit perhaps?

Offline johnf

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Re: Cinq Cents
« Reply #4 on: April 24, 2011, 07:13:58 PM »
"with rumors about using wheat starch being thrown around"

Sounds like your talking about a Wit perhaps?

No according to BLAM, Chimay is using wheat starch as part of the adjunct but are perhaps less than open about it.

Offline euge

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Re: Cinq Cents
« Reply #5 on: April 24, 2011, 10:17:52 PM »
Thanks guys. I didn't think the recipe would be complicated. I'll skip the wheat starch for the time being. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

beveragebob

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Re: Cinq Cents
« Reply #6 on: April 25, 2011, 03:50:42 AM »
Guess I'll have to pull BLAM out of the box I haven't opened since moving. Seems like when I open boxes up it's time to move again ???