I brewed this one a fortnight ago. I made a few adjustments which were removing the chocolate malt and colour adjusted with candi sugar (which after tasting directly side by side chimay I regret). I had 4-days primary fermentation at around 25-degrees then straight into the bottle which I think is how it should be done to reduce huge conditioning times (instead of waiting for the yeast to go dormant and then priming). I cracked a bottle yesterday and did a side by side comparison and it tastes great. I got the carbonation wrong as it is fizzy but nowhere near a Chimay. It's missing some dark cherry flavors (probably from the missing chocolate malt) but it is insanely good. This is now my go to Belgian strong recipe. I would even go as far as saying that it tastes better then the store bought Chimay. I'd definitely recommend trying this brew. Well done to OP for figuring this one out.
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