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Old 07-18-2013, 05:43 PM   #221
dime1622
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I brewed this about three months ago and kegged one week ago. It tastes like Chimay but with a bit of prune juice added. I am happy with it but am thinking I didn't get the level of attenuation I wanted. And, no, I was too lazy to get gravity readings

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Old 07-19-2013, 08:58 PM   #222
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@rideincircles - I didn't use a stirplate for my starter. I made a 2.5L starter in a glass gallon jug, shook it every couple hours when I was home and awake. Mine seemed to ferment fine, no off flavors on the few bottles I've tried. Couple of friends that like Belgians have said they like this better than Chimay, it's not as bitter in the finish. I brewed back in April and plan to wait until October/November before I put the bottles in the fridge. I've been opening one a month just to taste the changes and it definitely changes over time.

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Old 08-19-2013, 02:43 PM   #223
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Finally made my batch last night.

I ended up making a 2-stage yeast starter since I didn't add enough DME the first time. I ended up making the easy stir plate found here before making this beer.

http://www.homebrewtalk.com/f51/my-s...-plate-338695/

Anyways, Everything went pretty smoothly with making the Fatty Liver recipe, but my gravity ended up around 1.081 and I think its because I didn't sparge. MY grains soaked for about 45 minutes from 166 to 156, and I dunked it a few times pulling it out, then let it drain and added that water back in. I added all 6 gallons to my kettle so I didn't want to add any more water, but I guess I should have just rinsed the grains with the water I was using.

Besides that, everything went pretty smoothly other than it boiling over when adding the first hops. My other one small mistake was adding the Amber Belgian Candi sugar at 15 minutes instead of 45. I don't think these will be detrimental, but will try to remember next batch I make.

I ended up racking it over to my carboy at 88 degrees and pitched the yeast. I hope the temp wasn't too high, but I didn't have any other easy way to cool it off. Didn't see much activity this morning (6 hours later), but I assume it will kick in today. It is still cooling off to regular temps. Should have just pitched the yeast this morning, but not much I can do now.

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Old 08-29-2013, 05:36 PM   #224
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My FattyLiver version went from 1.081-1.018 in a week and I have been letting it hover around 70-74 degrees the past week since my house gets up to 86 during the day when I am gone. When I sampled it, it tasted awesome with a little alcohol bite and fruity flavors.

How necessary is it to repitch yeast for bottling? My plan is to just bottle straight from primary at 4 weeks. I can adjust this if needed, but was hoping to avoid buying more yeast. If anything, I was thinking about getting some more syrup to use for priming instead of corn sugar.

Otherwise, all systems go and it is 11 days into fermentation. I am good about being able to age it for a while, and I may get a fridge set on the lowest setting for my long term beers.

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Old 08-31-2013, 12:39 AM   #225
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No need to pitch more yeast at bottling, there will be plenty still in circulation going from the primary at 4 weeks. Priming sugar, and you're good to go. I've done this recipe 4 times, each one a little different - let it age, you won't be sorry.

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Old 09-17-2013, 05:43 PM   #226
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I used blue caps for a nice finishing touch and no labeling required. Thought I would share a picture and link to where I got them. Thanks to both the OP and Fatty Liver for the recipe!

Dark Blue Bottle Caps

chimay_blue_clone.jpg  
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Old 10-07-2013, 03:31 PM   #227
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Bottled mine on Saturday after 6 weeks at primary. Lots of fruity plum notes and easy to drink as is. Going to throw this into the bottom of beer closet for a while and let it sit.

Final yield was 12 - 22oz bottles and 30 -12 oz bottles. Could have had 31 bottles, but sampled a bit too much. The two cases will be locked away for a while, and I gave two away to my friend and the other four will be for testing this year.

Sidenote: I let it sit at room temperature at my house for about a month with an average of 76 degrees after primary. I did not find any flaws from this that I could tell, fermentation temps were mostly controlled during primary.

Now I need to bottle my tripel and my closet will be stacked.

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Old 01-22-2014, 03:25 AM   #228
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Ohh, how I've been waiting for this. I finally brewed this recipe this past Friday. Three small changes from FattyLiver's version: only 3lb Amber LME, because that is the size my LHBS sells, homemade candi syrup and I screwed up and bought Styrian Goldings (celeia) hops. After some research it seems that these hops are at least close to regular Styrian Goldings, they are a hybrid of the original and something else with similar profiles, but lower alpha acids. I'm disappointed in the hop mistake, but after the tiny taste that I got today I'm far less disappointed...it is good despite the fact that it is still fermenting!

Somehow I hit 1.090 on the nose and the SG is already down to 1.025. I started with a sanitized pillow case over the top of my fermentation bucket rather than a closed carboy, but slapped on the lid with an airlock today. If I were checking the SG daily I probably would have done this yesterday, but this should still be good timing since it is getting close to FG, but not quite (still some CO2 production).

I started with the wort at 65F and left it to rise naturally; ambient is usually 68F-70F. The highest temperature that my digital thermometer read off the side of the bucket was 77F, so the center of the fermentation could/should have been a little higher.

Nothing to do now, but wait for at least a couple more weeks for it to finish. I plan to cold condition for some period of time before bottling.

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Old 02-12-2014, 10:30 PM   #229
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I just want to put my 2 cents in this thread as I recently made a chimay blue clone based on a number of well reviewed recipes and some advice from an experienced brewer.

4 lbs Pilsner
1 lbs Caramunich
.5 lbs Munich
.5 lbs Torrified Wheat
.25 lbs Special B

Mashed in at 165, mash temp dropped to 151 F and was held for some amount of time. I put this in the oven and it was set to warm. The thermometer in the mash pot read 150, but after an hour in the oven and a quick stir this shot up to 168. Consulting with a buddy, most conversion took place in first 15 mins and I expect the temp crept up only in the last half hour which would possibly explain the slight bitter note detected during bottling.

Also:
6.6 lbs Pilsner LME at 60 min
1 oz Brewers Gold 8% at 60 min
1 oz Hallertauer 4.8% at 30 min
1 lb D90 Candi Syrup at 15 min
Irish Moss capful at 15 mins
WLP500 yeast 1.6 L stir plate starter

I fermented for 20 days starting at 65, ramping up 1 degree per couple days till 69 and then leaving till I hit 3 weeks. I didn't check gravity or anything, too nervous about infections to do that. Racked to secondary and then bulk aged 2 months at 68. During ferment had a STRONG banana odor, which toned down over time and was pleasant in the bottle stage.

Tasting notes after just 10 days:

A: Poured a muddy brown, but this is surprising given that it was relatively clear in the bottling stage. I suspect that yeast got stirred up and is still active. Also due to this strain being a low flocculator I would want to cold age at least 10 days for a real test. Had some yeast on the bottom of bottle, but not compacted. There was no head on this as it is not carbed up yet.

S: Malty, raisins, plums, very faint hop aroma, some chocolate, slight cherry, and slight banana. I don't want to pat myself on the back, but this smells exactly like Chimay Blue.

T: Tastes almost like rum soaked raisins in beer, which is what I would describe Chimay as. There is definitely a bready note which I wanted to emphasize more than the actual version, but came up tasting just like the real thing. The only thing lacking is the alcohol is noticeable, but very slight on the finish. Aftertaste also has a bit of alcohol taste, but I fully expect that to fade with some aging and also not surprising for a 9.06% beer.

M: A bit sweeter than the original, but I expect this is due to my failure in the mash stage. The sweetness is quite light and enjoyable though. No real carbonation to speak of at this point.

O: This tastes like a flat Chimay that is slightly sweeter. I could not be happier with the results and look forward to trying this in a month or two.

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Old 02-15-2014, 04:38 AM   #230
rideincircles
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My last bottle of this was fantastic. It has been bottled around 4 months now and will be entered into bluebonnet brewoff. I got 2nd place in my homebrew competition after 1 month from bottling. It has improved massively. Will post how it goes. Used the fattyliver recipe.

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