I brewed this on feb 3rd, primary about 3 weeks, cold condition 2 months then kegged and have been having a pint or so every so often. Its still quite young but i like it alot, even better than real chimay.
5.5 gallons into fermenter
10# pale malt
2# munich 10l
1# wheat malt
8oz caramunich 50l
8oz special B
60 mins 0.6 oz Magnum 12.5 %
15 mins 0.5 oz Saaz 5.5 %
15 mins 0.5 ozstyrian goldings 2.6%
10 mins 8oz dark candi syrup homemade
10 mins 1# dextrose
5 mins 0.5 oz saaz 5.5 %
5 mins 0.5 oz styrian goldings 2.6%
wyeast 1214 abbey ale from a previous batch of belgian pale ale.
Edit: Almost forgot to mention, if you have pilsner malt, that would be more to style. I dont care for pilsner malts with my system so i just use pale.