Anyone got a good Chimay Cinq Cents or White recipe?
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.
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.
“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.
Thanks guys. I didn’t think the recipe would be complicated. I’ll skip the wheat starch for the time being. 
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 ???