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Old 04-19-2006, 01:40 AM   #1
Ivan Lendl
 
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Is it a strong ale? I dont even know, but i want to make a pale, strong ass belgian similar to the chimay white...Im guessing its just 2-row, some special 'b', stryian gold, belgian candy, and a trappist/abbey ale yeast.

any input would be appreciated...
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Old 04-19-2006, 07:18 AM   #2
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Quote:
Originally Posted by Bjorn Borg
Is it a strong ale? I dont even know, but i want to make a pale, strong ass belgian similar to the chimay white...Im guessing its just 2-row, some special 'b', stryian gold, belgian candy, and a trappist/abbey ale yeast.

any input would be appreciated...
Bump.....I want one too.
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Old 06-07-2008, 01:16 PM   #3
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Chimay is great. I'm going to bump this thread too, even though its 2+ years old.

 
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Old 06-07-2008, 01:29 PM   #4
delpo
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http://www.fermentarium.com/content/view/153/58/

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Old 06-08-2008, 05:30 PM   #5
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Thanks, Delpo!

 
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Old 06-11-2008, 03:55 AM   #6
ben the brewman
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i have a recipe for chimay red

 
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Old 06-11-2008, 04:06 AM   #7
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ooh.. please post the recipe for chimay red.
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Old 06-11-2008, 04:21 AM   #8
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According to Brew Like a Monk, Chimay Red has Pilsner and Caramel malt. Wheat starch and sugar for adjuncts. American bittering hops(no specific type is mentioned) and Hallertau for flavor hops. 19 IBUs, 1.061 OG.

The Chimay White also uses belgian/european pilsner malt, but I'm unsure about the rest of the recipe for it.

BLaM also says that Chimay referments in the bottle with their primary yeast, so you should be able to harvest some from a couple bottles and step up a starter.

Not exactly a recipe, but I hope this points people in the right direction.
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Old 06-11-2008, 01:08 PM   #9
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I think i have one in a book I have at home? I will check after work.

 
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Old 06-11-2008, 05:58 PM   #10
ben the brewman
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Quote:
Originally Posted by A4J View Post
ooh.. please post the recipe for chimay red.

here is the recipe for a 5 gallon batch. i will post extract and allgrain



Recipe Type: Extract
Yeast: Wyeast 1214 (belgian abbey ale)
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 5-7 days @ 68-75 F
Secondary Fermentation (# of Days & Temp): until fermentation stops @ 68-75 F

Grains:
4oz belgian aromatic malt
1/2 lbs belgian cara-munich malt
1oz chocolate malt
steep all grains at 160 for 20 mins

Extract/Sugar:
1.25 lbs light DME
6.6 lbs maris otter light malt extract
1.5 lbs Clear Belgian Candi Sugar

Hops
2 oz Tettnanger @ 4%AA 60 min
1/4 oz German hallertau hersbrucker 15 min
1/4 oz Styrian goldings 15 min
1tsp irish moss





Recipe Type: Allgrain
Yeast: Wyeast 1214 (belgian abbey ale)
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 5-7 days @ 68-75 F
Secondary Fermentation (# of Days & Temp): until fermentation stops @ 68-75 F

Grains:
10 lbs maris otter 2-row pale malt
4oz belgian aromatic malt
1/2 lbs belgian cara-munich malt
1oz chocolate malt
steep all grains at 160 for 20 mins

Extract/Sugar:

1.5 lbs Clear Belgian Candi Sugar

Hops
2 oz Tettnanger @ 4%AA 60 min
1/4 oz German hallertau hersbrucker 15 min
1/4 oz Styrian goldings 15 min
1tsp irish moss

 
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