Here's the 5 gal Chimay Red recipe I used inspired from Szamatulski's "Clone Brews" book (with my substitutions in brackets):
My OG: 1.064
My FG: 1.018 (supposed to be 1.012-1.015; I left it in the primary for 3 weeks...figured it was close enough)
SRM: 18-19
IBU: 25
Alcohol: ~7%
Steep 150F for 20 minutes in 1 gal water (sparge with 1/2 gal 150F water):
4 oz Belgian Aromatic malt
8 oz Belgian Cara-Munich malt
1 oz chocolate malt
Boil 60 min:
1.25 # M&F light DME [I used 1.5 # light DME]
6.6 # Maris Otter light LME [I used 6# light LME]
1.5 # Belgian clear candi sugar [I used 1# candi sugar, and 1/2 # table sugar]
2 oz Tettnanger hops (~4% AA)
after 45 minutes, add:
0.25 oz Styrian Goldings [I used Kent Goldings since I couldn't find Styrian cheap]
0.25 oz Hallertau Hershbrucker
1 tsp Irish moss
Recommended Yeast:
1st choice, cultures from a bottle of chimary red
2nd choice, Wyeast 1214 Belgian Abbey Ale
[I had frozen cultures from Wyeast 1762 Belgian Abbey II and used that]
I read in the book "Brew Like a Monk" that those sneaky monks often used several yeasts serially, including adding a different yeast when bottling than when fermenting. So, I figure cultures from the chimay bottle may be bottling yeast, not the fermenting yeast. I did harvest the dregs from a chimay bottle and tossed it in when I racked to the secondary with a little extra sugar (equivalent to bottling sugar amounts...plan to force carb eventually). I plan to use the same strategy with my Westmalle Tripel clone (recipe also inspired from "Clone Brews"). We'll see how they turn out. The primary tasted pretty good.