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Old 12-19-2012, 09:27 PM   #11
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Originally Posted by Calder View Post
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.
We went back and re-reviewed the SRM based on your comment. We take any comments seriously to make sure we haven't made a mistake. With that being said, BLAM has a misprint on the Blue in the SRM designation pp. 46, Table 2.2. The EBC designation is incorrect altogether and the SRM was to have been the EBC (thus 20.3 is the actual SRM for the Chimay Grande Reserve).

A look at the video on the pour additionally confirms the misprint (please take a quick look at the link below).

The "socker" mentioned by Chimay we confirmed to be "amber liquid sugar", (aka candi syrup), but to your astute point candi syrup is beet sugar.

Thanks for keeping us on track.

http://www.chimay.com/en/chimay-bleu...DC=287&IDD=130
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Old 12-19-2012, 09:29 PM   #12
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Subscribing ... can't wait to try this great brew.
We'll be bottling 001 soon. Coming out of secondary it is simply "amazing". Subtle bready malt, moderately dry, and a slight caramel hint. The alcohol is already hidden and nearly undetectable. We'll see how it goes in conditioning...
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Old 12-19-2012, 09:32 PM   #13
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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
@Ultra, we select 4-5 "brew-partners" yearly for various clone parallel recipe testing. If you are selected we'll send you the necessary adjuncts at no cost. You only have to pay a flat rate shipping. We'll soon be perfoming due diligence on a Chimay Red Clone. IM me over private message and I'll tell you how to get engaged in a brew trial with CSI.

@Calder, please feel to IM me as well. All are welcome.
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Old 12-22-2012, 08:32 PM   #14
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*Another* recipe to add to the on deck list!!

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Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
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Old 12-31-2012, 12:39 AM   #15
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Just one quick off topic suggestion, St Bernardus abt 12.
+1!!!

ABT 12 is my personal Holy Grail of Big Belgian beers.
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Old 12-31-2012, 01:40 AM   #16
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CSI - PM sent. ABT 12 and Rochefort 8 & 10 are my favorites as well.

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Old 12-31-2012, 11:47 AM   #17
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CSI - PM sent. ABT 12 and Rochefort 8 & 10 are my favorites as well.
Got it. You're officially in the loop for the Chimay Red trial. Once we get your info we'll send out the product packet and docs to get started.
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Old 12-31-2012, 12:03 PM   #18
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Default 2 weeks from bottling Chimay Blue 001

The first trial is bottled, initially carbed, and set aside for aging. We poured one bottle to check carb prior to cellaring. It is a fine ale in its early stages, (already). I'll post comparative pics with the Chimay Blue soon to illustrate the SRM.

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Old 01-07-2013, 06:53 AM   #19
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Thanks CSI for your work with the trials - they represent an excellent reference to the home brewer.

I tried to get some of your product but shipping to NZ turned out to be prohibitively costly... it cost more than the syrup itself! Oh well, you do get used to that living here.

I have a question and an observation.

The question is around why you chose a radically different fermentation schedule than that described in BLAM for this beer (starting at 68 rising to 81/82) - is to avoid the the production of banana flavoured esters?

The observation is in response to other posters requesting an ABT 12 clone; the St Bernardus yeast isn't available commercially as far as I know and BLAM says the brewery employs a second yeast for bottle conditioning. If you don't have the yeast I don't think you can rally really produce the beer.

BTW St Bernardus ABT 12 is my # 1, I like it more than any of Trappists.. yes sacrilege I know.

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Old 01-08-2013, 11:28 AM   #20
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Thanks CSI for your work with the trials - they represent an excellent reference to the home brewer.

I have a question and an observation.

The question is around why you chose a radically different fermentation schedule than that described in BLAM for this beer (starting at 68 rising to 81/82).
Hi Sid, a good observation. BLAM lists the Chimay "Red" ferm temps in the low 80's, (which has slight aged banana phenols in it due to higher ferm temps), but this may not be applicable to the Blue (BLAM pp. 48, 51). BLAM unfortunately does not list the Grande Reserve (Blue) ferm temps but we do know by deduction that the temps are lower for the Blue due to the absence of these banana-like phenols in the nose and palate. Since Chimay is a cooler fermenting yeast it ferments at near-perfect ramped at 62 - 68F for a balance of spice and fruit...one of the wonderful characteristics of the Blue.

We do ship to New Zealand and Australia quite frequently but shipping to Oceania is expensive as you mentioned. Fellow brewers in New Zealand and Australia have been very determined in getting our product
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