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Old 11-29-2008, 11:05 PM   #1
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Default Chimay Triple Clone

Had a friend turn me onto the Chimay Triple a few month back, one of the best brews I've had in a long time! It's been 12+ years since my last batch of homebrew but sipping on my last triple, I've got the bug again.

So here's my question; does anyone have a recipe for a clone using an extract? I found a recipe here but requires whole grain. I never tried mashing and to be honest, don't want to try with my first batch in over a decade. I may work my way up to mashing but I'm looking to crawl before I walk so to speak.


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Old 11-30-2008, 03:56 PM   #2
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Welcome to HBT.

Chimay is the reason I decided to finally start homebrewing.

I'm going to do this recipe once I get everything together.

http://www.homebrewtalk.com/f71/easy...e-clone-73965/

Search for a thread called "easy partial mash step by step" It's really easy to do extract with grains.

B


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Old 11-30-2008, 05:48 PM   #3
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It is fairly easy to convert between All Grain and Extract. Replace the base malt (2-Row, Pale Malt, probably Pils for a tripel, etc.) with enough dry or liquid pils or extra light extract to get you up to the equivalent original gravity. Keep the adjuncts or specialty grains, hop additions, etc.

There are lots of online calculators, and brewing software to help with the calculations. If in doubt, give it a whirl, post your recipe and ask someone to double check your math.
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Old 12-01-2008, 04:48 PM   #4
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Here you go. This is AG, but it is very close to the real deal. If anything, you may want to decrease the base malt, and add even more table sugar to keep the OG the same.

For those doing AG with this recipe, It is best if you use filtered water and do not use 5.2. You want soft water for the mash.

-J

Code:
Recipe Specifications

--------------------------

Batch Size: 11.00 gal      

Boil Size: 12.23 gal

Estimated OG: 1.092 SG

Estimated Color: 17.3 SRM

Estimated IBU: 16.9 IBU

Brewhouse Efficiency: 72.0 %

Boil Time: 60 Minutes



Ingredients:

------------

Amount        Item                                      Type         % or IBU      

28.00 lb      Pale Malt (2 Row) Bel (3.0 SRM)           Grain        76.2 %        

4.00 lb       Munich Malt (9.0 SRM)                     Grain        10.9 %        

1.00 lb       Wheat Malt, Ger (2.0 SRM)                 Grain        2.7 %         

0.50 lb       Aromatic Malt (26.0 SRM)                  Grain        1.4 %         

0.50 lb       Caramunich Malt (56.0 SRM)                Grain        1.4 %         

0.25 lb       Chocolate Malt (350.0 SRM)                Grain        0.7 %         

1.70 oz       Cluster [7.00%]  (60 min)                 Hops         13.8 IBU      

0.50 oz       Goldings, East Kent [5.00%]  (15 min)     Hops         1.4 IBU       

0.50 oz       Hallertauer [4.80%]  (15 min)             Hops         1.4 IBU       

0.50 oz       Goldings, East Kent [5.00%]  (1 min)      Hops         0.1 IBU       

0.50 oz       Saaz [4.00%]  (1 min)                     Hops         0.1 IBU       

0.25 oz       Coriander Seed (Boil 5.0 min)             Misc                       

0.40 oz       Orange Peel, Bitter (Boil 5.0 min)        Misc                       

2.00 lb       Sugar, Table (Sucrose) (1.0 SRM)          Sugar        5.4 %         

0.50 lb       Candi Sugar, Dark (275.0 SRM)             Sugar        1.4 %         

1 Pkgs        Trappist Ale (White Labs #WLP500)         Yeast-Ale
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Old 12-01-2008, 08:45 PM   #5
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Quote:
Originally Posted by miatawnt2b View Post
Here you go. This is AG, but it is very close to the real deal. If anything, you may want to decrease the base malt, and add even more table sugar to keep the OG the same.

For those doing AG with this recipe, It is best if you use filtered water and do not use 5.2. You want soft water for the mash.

-J

Code:
Recipe Specifications

--------------------------

Batch Size: 11.00 gal      

Boil Size: 12.23 gal

Estimated OG: 1.092 SG

Estimated Color: 17.3 SRM

Estimated IBU: 16.9 IBU

Brewhouse Efficiency: 72.0 %

Boil Time: 60 Minutes



Ingredients:

------------

Amount        Item                                      Type         % or IBU      

28.00 lb      Pale Malt (2 Row) Bel (3.0 SRM)           Grain        76.2 %        

4.00 lb       Munich Malt (9.0 SRM)                     Grain        10.9 %        

1.00 lb       Wheat Malt, Ger (2.0 SRM)                 Grain        2.7 %         

0.50 lb       Aromatic Malt (26.0 SRM)                  Grain        1.4 %         

0.50 lb       Caramunich Malt (56.0 SRM)                Grain        1.4 %         

0.25 lb       Chocolate Malt (350.0 SRM)                Grain        0.7 %         

1.70 oz       Cluster [7.00%]  (60 min)                 Hops         13.8 IBU      

0.50 oz       Goldings, East Kent [5.00%]  (15 min)     Hops         1.4 IBU       

0.50 oz       Hallertauer [4.80%]  (15 min)             Hops         1.4 IBU       

0.50 oz       Goldings, East Kent [5.00%]  (1 min)      Hops         0.1 IBU       

0.50 oz       Saaz [4.00%]  (1 min)                     Hops         0.1 IBU       

0.25 oz       Coriander Seed (Boil 5.0 min)             Misc                       

0.40 oz       Orange Peel, Bitter (Boil 5.0 min)        Misc                       

2.00 lb       Sugar, Table (Sucrose) (1.0 SRM)          Sugar        5.4 %         

0.50 lb       Candi Sugar, Dark (275.0 SRM)             Sugar        1.4 %         

1 Pkgs        Trappist Ale (White Labs #WLP500)         Yeast-Ale
This must be for Chimay Blue?

I think that the OP is looking for Chimay White.
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Old 12-01-2008, 08:49 PM   #6
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Cut the coriander/orange peel/ any other spice. They don't use it
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Old 12-04-2008, 06:49 PM   #7
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Thanks for the replys... yes, I'm looking for a Chimay White clone We tried the blue and it's not bad but I loved the white! I'm going to do a little researching to see what I can come up with. If anyone has any other ideas or receipes on it let me know.

I'll post what I come up for some feedback before I get to brewing...
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Old 12-04-2008, 07:59 PM   #8
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Found a couple of receipts. Let's see if those with more experience have any comments:

Extract
8 lbs light DME
1.5 lbs sugar
tablespoon of lemon juice
2 oz East Kent Goldings
1 oz Hallertrau Herbrucker
White Labs WLP500 or Wyeast 1214

Add 1.5 oz of East Kent Goldings and .5 oz of Hallertrau and sugar at start of boil, 90 min boil, last 5 minutes add remaining hops. 5 gal recipe

Partial Mash
3.3 lbs pale, unhopped extract
12 lbs, pale dry extract
1 lbs 6 row pale malt
1 lbs wheat malt
2 lbs light brown sugar
1/2 lbs corn sugar
10 grams coriander
8 grams orange peel
4 hbus Saaz
4 hbus Hallertauer
4 1/2 hbus Fuggles
1 tb Irish Moss
Calling for yeast culture from Chimay but would probably use White Labs WLP500 or Wyeast 1214, 7 gal recipe

I've never tried a partial mash, got my wife tryingt to find my copy of the Joy of Homebrewing...
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Old 12-04-2008, 08:04 PM   #9
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Looks pretty good... I'd do a 90 min boil, yes, but I would add hops at 60 and 5.

One thing when adding sugar... It takes longer to dissolve than DME, so make sure it doesn't lay in a lump at the bottom of the pot and scorch.

You will love WLP500. It's a fantastic yeast.
-J
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Old 12-04-2008, 08:28 PM   #10
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Quote:
Originally Posted by TroutBum View Post
Found a couple of receipts. Let's see if those with more experience have any comments:

Extract
8 lbs light DME
1.5 lbs sugar
tablespoon of lemon juice
2 oz East Kent Goldings
1 oz Hallertrau Herbrucker
White Labs WLP500 or Wyeast 1214

Add 1.5 oz of East Kent Goldings and .5 oz of Hallertrau and sugar at start of boil, 90 min boil, last 5 minutes add remaining hops. 5 gal recipe

Partial Mash
3.3 lbs pale, unhopped extract
12 lbs, pale dry extract
1 lbs 6 row pale malt
1 lbs wheat malt
2 lbs light brown sugar
1/2 lbs corn sugar
10 grams coriander
8 grams orange peel
4 hbus Saaz
4 hbus Hallertauer
4 1/2 hbus Fuggles
1 tb Irish Moss
Calling for yeast culture from Chimay but would probably use White Labs WLP500 or Wyeast 1214, 7 gal recipe

I've never tried a partial mash, got my wife tryingt to find my copy of the Joy of Homebrewing...
I would be tempted to try the first recipe rather than the second, although I am not sure what the lemon juice is for. I don't think that Chimay White has spices in it! I am pretty sure that it would be mostly pilsner malt with a bunch of sugar and the chimay yeast (WLP500 or Wyeast 1214 would work)


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