Ok, so after allot of digging and spending time at the LHBS this is what we came up with. This is a combination of 3 different recipes that I was able to talk to all three brewers and compile what they would have done different. Let me know what you all think!
Chimay Blue Clone
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General
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Category: Belgian and French Ale
Subcategory: Belgian Specialty Ale
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 3 gal.
Mash Efficiency: 80 %
Total Grain/Extract: 13.88 lbs.
Total Hops: 2.0 oz.
Calories (12 fl. oz.): 410.8
Cost to Brew: $66.97 (USD)
Cost per Bottle (12 fl. oz.): $1.26 (USD)
Ingredients
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1.0 lbs. White Wheat Malt - Grain
2.0 lbs. German Vienna - Grain
1/2 lbs. Belgian Special B - Grain
1/2 lbs. Belgian Caramunich - Grain
1/8 lbs. Belgian Aromatic - Grain
Steep Grains in 3 gallons of water @ 156 Degs. for 40 Minutes.
4 1/2 lbs. Dry Amber Malt Extract
4 lbs. Bavarian Pilsner Liquid Malt Extract
Turn off flame add 1 gallon of water and all extracts. Stir bottom well for 2-3 Minuets.
Turn on flame bring to a slow rolling boil.
1 oz. Mt. Hood (Pellets, 5.2 %AA) @ 60 minutes.
1 lbs. Belgian Candi Sugar Clear @ 45 minutes.
4 oz. Malto Dextrin @ 45 minutes.
1 ea Whirlfloc Tablets (Irish moss) @ 45 minutes.
8 g Yeast Nutrient (AKA Fermax) or (Fermaid-K) @ 45 minutes.
1 oz. East Kent Goldings (Pellets, 6.1 %AA) @ 30 minutes.
Yeast: 2 ea. White Labs WLP500 Trappist Ale
Notes
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Make yeast starter by boiling 2 cups of water with 1 cup dry Amber Malt
Extract. Cool and pitch 2 vials WLP500 Trappist Yeast. Put on stir
plate for 24 hours and pitch when ready.
Vital Statistics
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Original Gravity: 1.102
Terminal Gravity: 1.021
Color: 20.29 SRM
Bitterness: 27.5 IBU
Alcohol (%volume): 10.8 %