Anyone got a Chimay White Recipe?

Is it a strong ale? I dont even know, but i want to make a pale, strong ass belgian similar to the chimay white...Im guessing its just 2-row, some special 'b', stryian gold, belgian candy, and a trappist/abbey ale yeast.

any input would be appreciated...

Bjorn Borg said:

Is it a strong ale? I dont even know, but i want to make a pale, strong ass belgian similar to the chimay white...Im guessing its just 2-row, some special 'b', stryian gold, belgian candy, and a trappist/abbey ale yeast.

any input would be appreciated...

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Bump.....I want one too. :rockin:

Chimay is great. I'm going to bump this thread too, even though its 2+ years old.

http://www.fermentarium.com/content/view/153/58/

Delpo

Thanks, Delpo!

i have a recipe for chimay red

ooh.. please post the recipe for chimay red.

According to Brew Like a Monk, Chimay Red has Pilsner and Caramel malt. Wheat starch and sugar for adjuncts. American bittering hops(no specific type is mentioned) and Hallertau for flavor hops. 19 IBUs, 1.061 OG.

The Chimay White also uses belgian/european pilsner malt, but I'm unsure about the rest of the recipe for it.

BLaM also says that Chimay referments in the bottle with their primary yeast, so you should be able to harvest some from a couple bottles and step up a starter.

Not exactly a recipe, but I hope this points people in the right direction.

I think i have one in a book I have at home? I will check after work.

A4J said:

ooh.. please post the recipe for chimay red.

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here is the recipe for a 5 gallon batch. i will post extract and allgrain



Recipe Type: Extract
Yeast: Wyeast 1214 (belgian abbey ale)
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 5-7 days @ 68-75 F
Secondary Fermentation (# of Days & Temp): until fermentation stops @ 68-75 F

Grains:
4oz belgian aromatic malt
1/2 lbs belgian cara-munich malt
1oz chocolate malt
steep all grains at 160 for 20 mins

Extract/Sugar:
1.25 lbs light DME
6.6 lbs maris otter light malt extract
1.5 lbs Clear Belgian Candi Sugar

Hops
2 oz Tettnanger @ 4%AA 60 min
1/4 oz German hallertau hersbrucker 15 min
1/4 oz Styrian goldings 15 min
1tsp irish moss





Recipe Type: Allgrain
Yeast: Wyeast 1214 (belgian abbey ale)
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 5-7 days @ 68-75 F
Secondary Fermentation (# of Days & Temp): until fermentation stops @ 68-75 F

Grains:
10 lbs maris otter 2-row pale malt
4oz belgian aromatic malt
1/2 lbs belgian cara-munich malt
1oz chocolate malt
steep all grains at 160 for 20 mins

Extract/Sugar:

1.5 lbs Clear Belgian Candi Sugar

Hops
2 oz Tettnanger @ 4%AA 60 min
1/4 oz German hallertau hersbrucker 15 min
1/4 oz Styrian goldings 15 min
1tsp irish moss

If you don't want to culture from the bottle ....

Chimay yeast is WLP500 or WY1214

Yel

ben the brewman said:

here is the recipe for a 5 gallon batch. i will post extract and allgrain

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Just curious, what is the source of that recipe?

No recipe here, but Chimay White is a tripel. If you look around for some Belgian Tripel recipes, your bound to find a few.

EDIT: Just realized this thread was Necro'd. Oh well.

c.n.budz said:

Just curious, what is the source of that recipe?

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the clone brew book

thought i would share it though

ben the brewman said:

the clone brew book

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It looks similar to one I did from brew365.com as well. Turned out well, but was a little too bitter for the style IMO.(although maybe the AA on my hops were off a bit?)

To round out the Chimay range, here's a recipe from http://www.beertools.com/html/recipe.php?view=4159 for Chimay Blue. The recipe looks neater on the link than it does below, but I've pasted it here in case the other link dies at some point (no idea why it's in metric):

Chimay Blue clone - (5 gallons)

OG 1.087
17 SRM
25 IBU
ABV 9%

6.5 kg. Belgian Pale
0.80 kg. Belgian Munich
0.12 kg. Belgian Aromatic
0.13 kg. Belgian Caramunich
0.05 kg. Belgian Chocolate Malt
0.06 kg. Candi Sugar Amber
0.20 kg. Torrified Wheat

22 g. Cluster (Pellets, 7.00 %AA) boiled 60 min.
7 g. Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 15 min.
7 g. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.
7 g. East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min.
7 g. Saaz (Pellets, 5.00 %AA) boiled 1 min.
5 grams curacao peel
3 grams fresh ground coriander seed

Yeast : WYeast 1762 Belgian Abbey II

------

There's a slightly different recipe at http://hbd.org/discus/messages/26895/29126.html?1110926646 - credit to a guy named Geoff for posting it there:

Chimay Blue recipe (12 gallons):

5.00 lbs. Table Sugar
24.00 lbs. Pilsener
1.00 lbs. CaraMunich Malt
1.00 lbs. Aromatic Malt
1.00 lbs. Special B Malt
0.50 lbs. Chocolate Malt

1.25 oz. Magnum (90 min)
1.00 oz. Hallertau Hersbrucker (15 min)
1.00 oz. Hallertau Hersbrucker (2 min)

Mash at 153F.

Proofman said:

I think i have one in a book I have at home? I will check after work.

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I lied. I just have red and blue clone recipes.

Brewtopia gave me a clone recipe for Chimay White. I brewed it about 4 months ago so its still a bit young. The WLP 500 didn't get it as estery/fruity as I would have liked(perhaps due to a fermentation that started too cold), but I'll give it a bit more time. Other than that it tastes great.

I'll post it when I get home from work tonight.

Chimay Cinq Cents Clone

A ProMash Recipe Report


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.38
Anticipated OG: 1.072 Plato: 17.48
Anticipated SRM: 7.6
Anticipated IBU: 33.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
84.8 10.50 lbs. Pale Malt(2-row) Belgium 1.037 3
4.0 0.50 lbs. Amber Malt Great Britain 1.032 35
3.1 0.38 lbs. Crystal 10L America 1.035 10
8.1 1.00 lbs. Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Tettnanger Tettnang Whole 4.50 20.0 90 min
0.50 oz. Hallertau Hersbrucker Whole 4.75 10.5 90 min
0.50 oz. Hallertau Hersbrucker Whole 4.75 2.6 15 min


Yeast
WYeast 1214 Belgian Ale

Mash at 150°F for 90 min.

sorry to hijack this thread, but has anyone tried the chimay clone extract kits from austin homebrew? wondering how they are

Hey guys. I know this thread is ancient, but has anybody tried Benny's recipe two post above mine? How is it compared to the real thing? Cloned or not cloned?

I'll let you know. I'm going to make it this weekend.

I've tried all the chimay except the grand reserve and the white it my favorite.

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these look great...

I know this is an old thread, but has there been any results coming from this. I'm planning on brewing this tomorrow and I was wondering how close is it to the original. I've done some research and there seems to be as many chimay white recipes floating around as there are brewers. I've seen recipes that add a pound of wheat and some cara-munich for their specialty grains. But I like the simplicity of the recipe posted above. Just wondering how it turned out.

As no one replied, I decided to go ahead and try this experiment. The actual recipe I used is as follows.

11.00 lbs Belgian pilsner
1.00 lbs Malted Wheat
0.60 lbs Brown Malt
0.50 lbs Caramel 10L
2.00 lbs Turbinado Sugar

Mash temp: 149F
Anticipated OG: 1.083 (I never bother checking as I really do not care about the exactitude of the number)

Hops

3.00oz Styrian Goldings (5.2%) 60min
2.00oz Hallertauer (4.3%) 0min

Anticipated IBU: about 45 (I'm hopping a bit more aggresively to compensate for higher OG and longer anging.

Yeast: WLP530

As some may kindly point out, this yeast is not the Chimay yeast but the Westmalle strain. The LHBS was sold out of Wyeast 1214 and WLP500 so I had to go with something else and the WLP530 seemed like the next best thing. After all, Westmalle Tripel is considered one of the best in the world. I'll report back with some results in about 3 months.