miatawnt2b

Recipes 

Anyone have a Chimay blue clone recipe?
Thanks,
-J

jfrizzell

Recipes 

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.

Glibbidy

Recipes 

Whatever you do be patient with the yeast. I have found that the WLP Belgian strains I have used take their good old time fermenting out.

niquejim

Recipes 

I've made this one and it's good

http://www.tomandteri.com/brewery/bob_recipes.htm#rec19

TRainH2o

Recipes 

Can anyone dummy this down to an extract version for me? Thanks.

Munch671

Recipes 

TRainH2o

Recipes 

Thanks for the link.

permo

Recipes 

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.

hook_dupin

Recipes 

The real secret to getting a dubbel or tripel right is the attenuation. Such high gravity beers tend to stop fermenting above 1.020. A second yeast addition will get you below 10.015

__________________
Planned: American Wit
Primary: None
Secondary: Abbeyish Ale
Conditioning: None