miatawnt2b
Well-Known Member
Anyone have a Chimay blue clone recipe?
Thanks,
-J
Thanks,
-J
I apologize for reviving this, but do you think the second shot of yeast in the bottle is actually necassary? I would think that enough yeast would be in suspension to carbonate and condition the beer in the bottle over time.
BTW, thanks for posting this recipe....awesome recipe.
Can anyone dummy this down to an extract version for me? Thanks.
Here's one I ran across a while back. I haven't brewed it yet, but I have all the ingredients for it and it's on my to do list.
OG: 1.087
FG: 1.015
SRM: 34 (amber with some red tones)
IBU: 27
ABV: 9.0%
For 5 gal recipe:
13.33lbs Belgian 2-row Pilsner Malt
8 oz Belgian Cara-Munich Malt
6 oz Belgian Aromatic Malt
4 oz Belgian Special B Malt
2.5 oz British Chocolate Malt
Single infusion mash at 149F for 90 minutes, 1.1-1.25 qts water/lb grain. Soften water by diluting with RO or distilled water. 3 parts distilled to 1 part tap recommended. You need a highly fermentable wort.
Hops:
1/2 oz Yakima Magnum - 60 minutes boil
1/2 oz Hallertau Hersbrucker - 15 minutes boil
1/4 oz Hallertau Hersbrucker - 2 min boil
Other Additions:
1.5 lbs Belgian Dark Candi Sugar - 60 minutes boil
1/8 tsp Grains of Paradise - 15 minutes boil
1 tsp Irish Moss - 15 minutes boil
1/8 tsp Grains of Paradise - 2 minutes boil
Ferment at 65F with WLP500 Trapist Ale yeast (or Wyeast 1388 Belgian Strong Ale). Primary for 7 days or until fermentation slows, then siphon to secondary, prime beer in secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:
1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for approximately 6 weeks until carbonated, then store at cellar temperature.
Love to try this one, but I've got some other beers on deck first.
unionrdr said:I ran across this extract/steeping grains version on midwest site; http://www.midwestsupplies.com/noble-trappist-ale.html
**Dang,didn't look at the dates. Holy necropost!
Ferment at 65F with WLP500 Trapist Ale yeast (or Wyeast 1388 Belgian Strong Ale).
Here's one I ran across a while back. I haven't brewed it yet, but I have all the ingredients for it and it's on my to do list.
OG: 1.087
FG: 1.015
SRM: 34 (amber with some red tones)
IBU: 27
ABV: 9.0%
For 5 gal recipe:
13.33lbs Belgian 2-row Pilsner Malt
8 oz Belgian Cara-Munich Malt
6 oz Belgian Aromatic Malt
4 oz Belgian Special B Malt
2.5 oz British Chocolate Malt
Single infusion mash at 149F for 90 minutes, 1.1-1.25 qts water/lb grain. Soften water by diluting with RO or distilled water. 3 parts distilled to 1 part tap recommended. You need a highly fermentable wort.
Hops:
1/2 oz Yakima Magnum - 60 minutes boil
1/2 oz Hallertau Hersbrucker - 15 minutes boil
1/4 oz Hallertau Hersbrucker - 2 min boil
Other Additions:
1.5 lbs Belgian Dark Candi Sugar - 60 minutes boil
1/8 tsp Grains of Paradise - 15 minutes boil
1 tsp Irish Moss - 15 minutes boil
1/8 tsp Grains of Paradise - 2 minutes boil
Ferment at 65F with WLP500 Trapist Ale yeast (or Wyeast 1388 Belgian Strong Ale). Primary for 7 days or until fermentation slows, then siphon to secondary, prime beer in secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:
1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for approximately 6 weeks until carbonated, then store at cellar temperature.
Love to try this one, but I've got some other beers on deck first.
(WLP530 is a better match
.
I bought my sugar from Northern Brewer and quoted off their site, "Rated at 275°L; actual color contribution is lower." I'm guessing my color of my beer is in the 20 SRM range at best, which would mean I only got approx 75 SRM from the candy sugar. Anyone else experiencing the same results?
depending on how much D45 and D90 you're adding, won't this lead to a very sweet beer? you racked after 8 weeks of aging so most the yeast will have dropped out (the high alcohol doesn't help either). you most probably don't have enough yeast left to ferment the syrups so they'll just stick around as sugars and sweeten the beer.I aged mine for 8 weeks in the carboy on the yeast. Kegged at 8 weeks and aging. Used both D45 and D90 at kegging time.
If your patient, this is an excellent brew. 6 months and you wont be disappointed. Brewed to receipe and loved it.
any variations in the recipe posted at the beginning of this thread? Any other tips you would add?
Thanks!
I'm interested in the results of those who have brewed this and any variations from the OP recipe. Thanks! Oh, and I'm considering a harvest of yeast from a bottle of Chimay for my attempt.
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