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**CSI** · 11-21-2012, 12:10 AM

Chimay Grande Réserve (Blue), TRIAL 001

This initial recipe was drafted from BLAM and the Chimay Blue label declaration of ingredients, (water, malted barley, wheat, sugar, hops, yeast). Where ingredients like "caramel malt" were generalized in the literature we based the malt selection on color characteristics and region for roast and quantity *e.g. Belgian Caramunich contributes a distinct ruddy color and does not raise the SRM overly high (as would Special B). The selection of Belgian Candi Syrup and the quantity was also based on BLAM, (adjuncts did not exceed 5% in the Chimay Red). 1lb of D-45 equated to 6.4% of fermentables and brought the color up to a ruddy-brown.

OG: 1.077
FG: 1.008
ABV: 9.00%
SRM: 20 (from BLAM adj, but the actual Chimay pours closer to 16-17)
IBU: 31.4 (Tinseth)
VOL: 5.25 gal
BHE 75% (assumed)

FERMENTABLES
12.0 lb Belgian Pils
1.00 lb Belgian Caramunich
1.00 lb Torrified Wheat
1.00 lb D-45, Candi Syrup, Inc.

HOPS (30.4 ibu)
Saaz 1.50 oz,60 min (Brewery visits indicate Nugget is the bittering hop now)
Hallertau 1.00 oz,10 min

YEAST
WLP 500 (Chimay) – 260 Billion Cells (pitched at high krausen, 22 hrs)

MASH
Sacch 148F 60 minutes
Mash out 170F 20 minutes

90 minute boil. Chill to 64F. O2 for 60 seconds. Ramp primary starting at 64F then raise to 68F over 6 days. Secondary at 60F until FG is reached, then crash at 38-40F until ale clarifies. Prime with Golden Candi Syrup at a rate of 30 grams/gallon (then hold bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps for (a minimum) of 12 months.

This is a link to Chimay.com showing a video of the pour, color, and head:
http://www.chimay.com/en/chimay-bleue.html?IDC=287&IDD=130

Cheers,

AJ

**CSI** · 12-06-2012, 10:14 AM

Chimay Grande Réserve (Blue), TRIAL 002

Both the Chimay 001 and Chimay 002 trials performed as designed but the 001 was near exact on SRM. Trial 001 secondary is complete with the gravity currently at 1.010. The 002 SRM matches BLAM (without correcting for the typo otherwise it is too dark). Pics to follow...

The grain bill is right-on. Some add Belgian Pale or Special B to a Chimay clone but a small amount of Belgian Caramunich (47L) adds the perfect bready-malty match. In our opinion there is no need for Pale or Special B.

Oophaga · 12-13-2012, 02:00 PM

I have been hoping to see a good Chimay clone, I am aware that there are better examples of Belgian strongs, but its a fine beer and many people can appreciate its subtlety. Keep up the good work CSI, its a great way to make us all want to buy your syrups too! I already am planning on Westy 12, Westmalle dubbel, and the Chimay.

**CSI** · 12-14-2012, 12:30 PM

The Chimay Blue 002 trial is on to secondary. Again, using D-90 matches the literal BLAM SRM, however, the SRM in BLAM for the CGR is an interchange misprint and makes the Chimay darker than the actual pour.

D-45 as used in the 001 trial is a best fit for this ale. The flavors coming out of secondary are a nice example of Chimay's delicate palate of malt, fruit, spice, with a faint candi sugar finish.

**CSI** · 12-14-2012, 12:50 PM

Quote:

Originally Posted by Oophaga

I have been hoping to see a good Chimay clone, I am aware that there are better examples of Belgian strongs, but its a fine beer and many people can appreciate its subtlety. Keep up the good work CSI, its a great way to make us all want to buy your syrups too! I already am planning on Westy 12, Westmalle dubbel, and the Chimay.

I agree. My first experience with a Chimay Grande Reserve was good but it didn't stand out. My second was a GR in a Magnum. It was much better. I'm hoping that this recipe will help create a consistency that will bring out the best of Chimay yeast and the subtle malty style.

Originally, the partners here created the brew trials for pre-release quality testing. Openly sharing our trials with other brewers has been well worth the effort.

Oophaga · 12-15-2012, 09:47 PM

Just one quick off topic suggestion, St Bernardus abt 12.

**CSI** · 12-17-2012, 10:20 PM

Quote:

Originally Posted by Oophaga

Just one quick off topic suggestion, St Bernardus abt 12.

I love the St. B 12 also. It will probably be early next year sometime. Good suggestion

ultravista · 12-18-2012, 09:18 PM

Subscribing ... can't wait to try this great brew.

Calder · 12-19-2012, 02:27 AM

Blam says SRM = 40, Page 46. figure 2.2. You indicated it said 20.

I would expect you to know better than me, but does Chimay use any Candi/Caramel Syrup. I was under the impression they used straight beet sugar in all their beers.

ultravista · 12-19-2012, 02:59 AM

CSI - thank you & the CSI crew for taking the lead on creating & proofing recipes. I am very excited to see this Chimay clone and can't wait for the ABT. If you weren't aware, BYO has an ABT 12 clone in their 250 recipes collection. It may be a starting point.

If you're ever looking for product testers, keep me in mind