Belgian Dark Strong Ale Easy Chimay Blue clone - Home Brew Forums
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Old 07-27-2008, 02:01 PM   #1

Recipe Type: Extract   
Yeast: White Labs WLP 500 Belgian Trappist   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.068   
Final Gravity: 1.0110   
Boiling Time (Minutes): 60 mins   
Primary Fermentation (# of Days & Temp): 5 days @ 68F   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): 10 days @ 68F   
Tasting Notes: Remarkably similar to Chimay Blue   

Steep the grain in 3 gallons of water at 156F for 40 Minutes:

32 oz Munich Malt
8 oz Special B
8 oz CaraMunich
4 oz Belgian Aromatic
8 oz Torrified Wheat

Remove the grains and add another gallon of water and add:

3lbs Munich Malt Extract
4 lbs Amber Malt Extract

1 oz Hallertauer (60 mins)
1 oz Styrian Goldings (30 mins)

16 oz Lyle's Golden Syrup at 45 mins
2 packets dried wine yeast as nutrient at 45 mins.
1 Whirlflock tab at 45 mins

Cool wort to 75F and pitch yeast starter. Cool to ambient temperature and remain throughout fermentation. Bottle.




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Old 10-27-2008, 02:14 PM   #2
climateboy
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I'd be interested to know...has anyone else brewed this recipe? I'm sure it's great, summersolstice, I'd just like to know others' experience..."publish and be damned," as they say.


J


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Old 11-28-2008, 05:59 PM   #3
JedSmithBrewery
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Nov 2008
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Two questions ( I'm really new but I love Chimay Blue ). Do you want DME or LME? Also, you didn't mention racking to secondary so is it not done? If it is after how long? Thanks for putting up with my newbishness.

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Old 12-01-2008, 01:43 PM   #4
Natron008
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Nov 2008
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Quote:
Originally Posted by JedSmithBrewery View Post
Two questions ( I'm really new but I love Chimay Blue ). Do you want DME or LME? Also, you didn't mention racking to secondary so is it not done? If it is after how long? Thanks for putting up with my newbishness.
Secondary Fermentation (# of Days & Temp): 10 days @ 68F

 
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Old 01-01-2009, 10:41 PM   #5
NewBrew75
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Dec 2008
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Quote:
Originally Posted by climateboy View Post
I'd be interested to know...has anyone else brewed this recipe? I'm sure it's great, summersolstice, I'd just like to know others' experience..."publish and be damned," as they say.


J
I second that. I'm really interested in finding a good Chimay Blue clone, but have not heard anything from people that have tried it. I guess it might take about six months to age though.

 
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Old 01-27-2009, 02:12 PM   #6
Lanyon
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Jan 2009
Posts: 1

So, I'm trying this beer out, but had to make a couple substitutions due to lack of some ingredients at my homebrew supply store:

instead of the two types of malt extract, I used 7 lbs pale malt extract at the behest of the supply store owner (he said the colour/type of extract you use only matters if you're making extract only beer and doesn't matter at all if you're using partial grain?)

also he didn't have any Belgian Aromatic, so he substituted an equal amount of something else... can't remember what at the moment.

Finally, he didn't have any 'torrified' wheat, so just used wheat flakes.

Anyway, reason why I'm posting is I'm wondering what's up with the OG... the recipe states OG should be around 1.068, but mine was 1.054. I was a little disappointed by this, as I was looking forward to a good, strong brew. I know some subs have been made, but I wouldn't initially think they'd have this much of an effect on the OG. Any ideas why my OG may have been so low?


 
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Old 02-06-2009, 04:23 PM   #7
ColoradoS14
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Oct 2008
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I brewed this recipe and it turned out great (flavor wise). It was only my second batch when I chose to brew this so my technique was not there. I think that I may have mashed at too high a temp and I did not use a yeast starter. My hydrometer was broken and I think my attenuation was off because I dont think I hit the proper FG.

But, the flavor is right where it should be. I had a friend bring a bottle of Chimay Blue over the other night and we sampled them back to back and they were very close. All in all, I think that if you have good technique and use a really healthy starter, oxygenate well, and watch your gravity you should be great.

Beer Captured has a different clone recipe for this brew.

 
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Old 02-13-2009, 05:53 PM   #8
ChuckWood
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Dec 2008
Columbia, South Carolina
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This looks really good... I'm really interested in making a Chimay Blue Clone... My only question (may be because i'm new) is someone mentioned this beer taking 6 months, is that true? If so, why does this take so long?
Thanks for putting up with the noob questions...

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Old 02-13-2009, 06:54 PM   #9
Danek
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Sep 2007
Sheffield, UK
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Quote:
Originally Posted by ChuckWood View Post
This looks really good... I'm really interested in making a Chimay Blue Clone... My only question (may be because i'm new) is someone mentioned this beer taking 6 months, is that true? If so, why does this take so long?
Thanks for putting up with the noob questions...
Welcome to the forums Chuck!

Generally, the higher the alcohol content of a beer, the longer it takes for its flavors to mellow. With a beer like this (which from memory is around 10% ABV - so pretty alcoholic as beers go) you could certainly drink it sooner than 6 months, and it'd probably be pretty good. Certainly it wouldn't kill you, and it wouldn't taste poisonous. But it might have a slightly harsh alcohol bitterness that would be better left for a few months to soften. I have a 10% beer in secondary at the moment that I'm going to age for 6 months - but if I hadn't already built up a stockpile of other beers, I'd never have the patience to wait that long.
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Old 02-14-2009, 06:32 PM   #10
ChuckWood
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Dec 2008
Columbia, South Carolina
Posts: 17
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makes perfect sense to me...
when you make a beer with a high abv and you want to age it... do you have to age it in the secondary or can they be aged in the bottles 6 months?
Just cranking out the beer and don't know if i want to tie up a secondary quite yet...
At least not until i have a stockpile of beer myself...


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