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Old 06-30-2008, 07:21 PM   #1
chachi
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Anyone brewed this Chimay Blue recipe before? I just brewed it yesterday and was curious if anyone here has made it in the past.
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Old 06-30-2008, 07:44 PM   #2
Saccharomyces
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Quote:
Originally Posted by chachi View Post
Anyone brewed this Chimay Blue recipe before? I just brewed it yesterday and was curious if anyone here has made it in the past.
No, but OMG it sounds great!

Now you'll have that recipe stuck in my head. Thanks for posting it.

- Eric

 
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Old 06-30-2008, 08:01 PM   #3
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I'd like to here how it comes out, my brother is a big fan of Chimay Blue, and if I can get him hooked on homebrewing, maybe he can help me defray costs!

 
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Old 06-30-2008, 08:42 PM   #4
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Age that thing in bottles for a year before even thinking about touching it. Trust me, you will be glad you did.

 
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Old 06-30-2008, 08:55 PM   #5
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The grain bill looks similar to the one posted in "Beer Captured".

But the hops are different.


The recipe, a clone of Chimay Grande Reserve from the Abbey of Notre Dame, came from Tess and Mark Szamatulski's Beer Captured.
Grain Bill

* 13.33 lb. Belgian 2-row
* 8 oz. Cara-Munich
* 6 oz. Belgian Aromatic
* 4 oz. Belgian Special B
* 2½ oz. British Chocolate
* 1½ lb. Dark Belgian Candi Sugar

Hop Bill

* ½ oz. Northern Brewer 7.5% AA whole leaf 90 minutes
* 0.4 oz. Centennial 9.3% AA whole leaf 90 minutes
* ½ oz. Hallertauer 4.0% AA whole leaf 15 minutes
* 1/8 tsp. Grains of Paradise 15 minutes
* ¼ oz. Hallertauer 4.0% AA whole leaf 2 minutes

Yeast

* 15 oz. Grand Cru slurry from Cambridge Brewing Company. Most likely White Labs WLP500

Results Summary

* Batch Size - 5 gallons
* O.G. 1.088
* S.G. 1.016 11 days
* F.G. 1.008 - seems a bit low
* Days in primary fermenter - 11
* Days in secondary fermenter - 2.5 months

Detailed Procedure

1. Mashed all grains at 149°F for 90 minutes.
2. Sparge took 1 hour with 170°F water to make 6 gallons for the boil

 
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Old 06-30-2008, 09:03 PM   #6
chachi
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Yeah, I think someone reference that recipe in that thread. It is quite a bit darker than I anticipated, but I could not stop sticking my finger in the bucket during sparging. I am going to do a few weeks in the primary (last belgian I made fermented actively for 3 weeks) and then maybe throw it in a corny for a year or so.
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Old 06-30-2008, 09:23 PM   #7
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The Chimay Blue is on my short list of beers to brew.

 
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Old 06-30-2008, 09:43 PM   #8
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Quote:
Originally Posted by BierMuncher View Post
The Chimay Blue is on my short list of beers to brew.
Your short list is what?............................................. ............30 brews

 
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Old 06-30-2008, 09:53 PM   #9
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Quote:
Originally Posted by niquejim View Post
Your short list is what?............................................. ............30 brews
My kegs are all full so I gotta be particular. Two 5-gallon big brews coming up (999 Barley & this Chimay).

I'm picking up 2 more kegs next week so this will round me out at 20.

 
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Old 06-30-2008, 10:30 PM   #10
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Quote:
Originally Posted by BierMuncher View Post
My kegs are all full so I gotta be particular. Two 5-gallon big brews coming up (999 Barley & this Chimay).

I'm picking up 2 more kegs next week so this will round me out at 20.
My kegs are all full

 
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