Chimay - Grande Reserve (Blue)

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thantos

thantos

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Hey All,
I just had my first Grande Reserve and I desperately want to try to clone this beer. But I have no idea where to even start! Does anyone have a recipe for this amazing beer ! ! ! I would love an extract and AG version if possible.
Thanks Gene
 
For Christmas a buddy of mine gave me two 1.5L bottles from September 1993. He found them in his parents liquor cabinet when he came home for the holidays, they had them setting there for years never opening them because they thought it was sake and they don't like sake.

We cracked one and it was amazing. A lot of oxidized character, but in this beer is just added to the complexity with port wine and dark caramel and fruit flavors, and it still had a little carbonation. I am gonna see if I can let the other one age for another decade or so.
 
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
--------------------------------------------------------------------------

General
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
Original Gravity: 1.102
Terminal Gravity: 1.021
Color: 20.29 SRM
Bitterness: 27.5 IBU
Alcohol (%volume): 10.8 %
 
thantos said:
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
--------------------------------------------------------------------------

General
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
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
--------------------------------------------------------------------------
Original Gravity: 1.102
Terminal Gravity: 1.021
Color: 20.29 SRM
Bitterness: 27.5 IBU
Alcohol (%volume): 10.8 %
Click to expand...

Did you brew this? How was it?
 

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