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Old 11-21-2012, 01:10 AM   #1
CSI
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Chimay Grande Réserve (Blue), TRIAL 001

This initial recipe was drafted from BLAM and the Chimay Blue label declaration of ingredients, (water, malted barley, wheat, sugar, hops, yeast). Where ingredients like "caramel malt" were generalized in the literature we based the malt selection on color characteristics and region for roast and quantity *e.g. Belgian Caramunich contributes a distinct ruddy color and does not raise the SRM overly high (as would Special B). The selection of Belgian Candi Syrup and the quantity was also based on BLAM, (adjuncts did not exceed 5% in the Chimay Red). 1lb of D-45 equated to 6.4% of fermentables and brought the color up to a ruddy-brown, (however), after 6 months of fermentation the SRM was approximately 13-14. The recipe below will be lighter than the CGR. If you use 1lb of D-90 the SRM will be much closer to the CGR.

OG: 1.077
FG: 1.008
ABV: 9.00%
SRM: 13+ (from BLAM adj, but the actual Chimay pours closer to 16-17)
IBU: 31.4 (Tinseth)
VOL: 5.25 gal
BHE 75% (assumed)

FERMENTABLES
12.0 lb Belgian Pils
1.00 lb Dingeman's Cara 45
1.00 lb Torrified Wheat
1.00 lb D-45, (or 1.00 lb D-90 for Darker SRM) Candi Syrup, Inc.

HOPS (30.4 ibu)
Saaz 1.50 oz,60 min (Brewery visits indicate Nugget is the bittering hop now)
Hallertau 1.50 oz,20 min

YEAST
WLP 500 (Chimay) – 260 Billion Cells (pitched at high krausen, 22 hrs)

MASH
Sacch 148F 60 minutes
Mash out 170F 20 minutes


90 minute boil. Chill to 64F. O2 for 60 seconds. Ramp primary starting at 64F then raise to 68F over 6 days. Secondary at 60F until FG is reached, then crash at 38-40F until ale clarifies. Prime with Golden Candi Syrup at a rate of 30 grams/gallon (then hold bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps for (a minimum) of 12 months.


This is a link to Chimay.com showing a video of the pour, color, and head:
http://www.chimay.com/en/chimay-bleu...DC=287&IDD=130


Cheers,

AJ


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Old 12-06-2012, 11:14 AM   #2
CSI
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Chimay Grande Réserve (Blue), TRIAL 002

Both the Chimay 001 and Chimay 002 trials performed as designed but the 001 was closer in flavor while the 002 trial was closer in SRM. Trial 001 secondary is complete with the gravity currently at 1.010. The 002 SRM matches the CGR more closely. Pics to follow...

The grain bill was subtle and I doubt we will need much adjustment. Some add Belgian Pale or Special B to a Chimay clone but a small amount of Belgian Caramunich (47L) adds just enough subtle breadiness. In our opinion there is no need for Pale or Special B.



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Old 12-13-2012, 03:00 PM   #3
Oophaga
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I have been hoping to see a good Chimay clone, I am aware that there are better examples of Belgian strongs, but its a fine beer and many people can appreciate its subtlety. Keep up the good work CSI, its a great way to make us all want to buy your syrups too! I already am planning on Westy 12, Westmalle dubbel, and the Chimay.

 
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Old 12-14-2012, 01:30 PM   #4
CSI
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The Chimay Blue 002 trial is on to secondary. Again, using D-90 matches the CGR much closer in color/hue.

D-45 as used in the 001 trial is a good flavor fit for this ale. The flavors coming out of secondary are a nice example of Chimay's delicate palate of malt, fruit, spice, with a very faint candi/caramel finish.

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Old 12-14-2012, 01:50 PM   #5
CSI
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Quote:
Originally Posted by Oophaga View Post
I have been hoping to see a good Chimay clone, I am aware that there are better examples of Belgian strongs, but its a fine beer and many people can appreciate its subtlety. Keep up the good work CSI, its a great way to make us all want to buy your syrups too! I already am planning on Westy 12, Westmalle dubbel, and the Chimay.
I agree. My first experience with a Chimay Grande Reserve was good but it didn't stand out. My second was a GR in a Magnum. It was much better. I'm hoping that this recipe will help create a consistency that will bring out the best of Chimay yeast and the subtle malty style.

Originally, the partners here created the brew trials for pre-release quality testing. Openly sharing our trials with other brewers has turned out to be a lot of fun and it's almost achieved an "open source" life of its own for perfecting Belgian style ales.

 
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Old 12-15-2012, 10:47 PM   #6
Oophaga
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Just one quick off topic suggestion, St Bernardus abt 12.

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Old 12-17-2012, 11:20 PM   #7
CSI
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Quote:
Originally Posted by Oophaga View Post
Just one quick off topic suggestion, St Bernardus abt 12.
I love the St. B 12 also. It will probably be early next year sometime. Good suggestion

 
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Old 12-18-2012, 10:18 PM   #8
ultravista
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Subscribing ... can't wait to try this great brew.

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Old 12-19-2012, 03:27 AM   #9
Calder
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Blam says SRM = 40, Page 46. figure 2.2. You indicated it said 20.

I would expect you to know better than me, but does Chimay use any Candi/Caramel Syrup. I was under the impression they used straight beet sugar in all their beers.

 
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Old 12-19-2012, 03:59 AM   #10
ultravista
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Mar 2007
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CSI - thank you & the CSI crew for taking the lead on creating & proofing recipes. I am very excited to see this Chimay clone and can't wait for the ABT. If you weren't aware, BYO has an ABT 12 clone in their 250 recipes collection. It may be a starting point.

If you're ever looking for product testers, keep me in mind



 
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