All Grain - Chimay Red Clone

[tdavisii]

I want to see the SPANISH moss j/j



JJ

i was waiting for someone to say something

 

[pompeiisneaks]

Yeah I felt pretty silly on that one, it was due to being in the south for too long... spanish moss everywhere, and I guess its on the brain

 

[pyro2k]

Has anyone brewed something like this from the last post date? I realize this thread is a bit dated but I am considering brewing a chimay red based on the following:


Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.8 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 3 2.0 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 2 4.0 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 5 1.1 %
1.25 oz Tettnang [4.50 %] - Boil 90.0 min Hop 7 18.9 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 9 2.1 IBUs
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 8 1.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 11 -
1 lbs 4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 10.1 %
4.0 oz Special B Malt (180.0 SRM) Grain 4 2.0 %

 

[JonClayton]

Pyro, sorry for the late response..

I brewed the exact recipe originally posted on Sunday. I took it from the 200 Clone Brew book. OG was 1.080 and I pitched 2 packs of Wyeast 1762 since I did not have a chance to make a proper starter this time. The air lock smells delicious, time will tell how it taste.

 

[Denny]

Pyro, sorry for the late response..

I brewed the exact recipe originally posted on Sunday. I took it from the 200 Clone Brew book. OG was 1.080 and I pitched 2 packs of Wyeast 1762 since I did not have a chance to make a proper starter this time. The air lock smells delicious, time will tell how it taste.

FWIW, that's Rochefort yeast, not Chimay yeast. If you make it again, try WY1214 or an equivalent.

 

[JonClayton]

Yep, they were out of the 1214 so the 1762 was the recommended second choice. How much do you think it will affect taste?

I am pretty happy with exceeding my expected efficiency. It was my first brew breaking in the new brew stand.

 

[enricocoron]

I had a bottle of Chimay recently and put the yeast in a test tube to step up a starter. That seems like a good place to start if you want it similar. I got two very dominant malt flavors, a very distinct toasted raisin, and a very dark caramel...I assume this is Special B and probably Caramunich, although C80 or C120 would also probably work but Chimay is likely using the former. I did read on a thread a ways back that Chimay uses corn sugar and not inverted sugars....can someone point to a reliable source for this? From the color I'd imagine that some amber candi sugar is used in the boil, for the attenuation I doubt it matters as long as it's a simple sugar. The hops don't matter too much as long as they get out of the way of the esters from the yeast (got a lot of pear from what i remember) and the specialty malts, i'd say around 22-26 IBUS from a noble like Tettnang or Hallertauer or Styrian Goldings, but not Saaz and nothing inside 20 minutes.

Without having brewed it yet I would split the base malt maybe 7 lbs. Belgian Pilsener and 2 lbs. marris otter, add a lb. of amber candi, maybe a little more of any white sugar, and use maybe 8oz biscuit, 8 oz aromatic, 8 oz special b, 10 oz munich, 5 oz caramunich....boil 90, hit to about 18 ibus with Styrians, then another 6 or so ibus at 20 with tettnang. Pitch at 66 with cultured Chimay yeast, slowly ramp to 76-78, lager one week-2 weeks at 32, then bottle condition 3-4 weeks 72-76 and then age another few months in the fridge. At that point I'd re asess the temp profile of the ferment to adjust for esters (not enough apples and pears, go warmer quicker, too much bananna keep cooler longer, bubble gum? shift the whole profile down) and adjust the malts, maybe up the caramunich if you didn't get the caramel and so on.....

Just my 2 cents and it's probably not even worth one

 

[Denny]

If you want to know what's in almost any Belgian beer, BLAM is the bible.

 

[Obliviousbrew]

I had a bottle of Chimay recently and put the yeast in a test tube to step up a starter

Far as I know Chimay uses a different yeast forma bottling so harvesting yeast from bottles wont help. Like many belgians i think they use t58 for bottling. I will go with a different yeast

 

[Denny]

No, Chimay uses the same yeast for fermentation and bottling. Stan makes the point in BLAM that they have so much of the fermentation strain around that it makes no sense to keep another yeast for bottling. I have cultured Chimay yeast several tines and used it with excellent results.

 

[Obliviousbrew]

No, Chimay uses the same yeast for fermentation and bottling. Stan makes the point in BLAM that they have so much of the fermentation strain around that it makes no sense to keep another yeast for bottling. I have cultured Chimay yeast several tines and used it with excellent results.

I guess I'll have to try it then. Do you happen ti know if they use te same yeast in all their brews?

 

[Denny]

I guess I'll have to try it then. Do you happen ti know if they use te same yeast in all their brews?

Yes, they do. You'll have the best luck getting it from the Premiere, since it's the lowest gravity.

 

[Obliviousbrew]

Yes, they do. You'll have the best luck getting it from the Premiere, since it's the lowest gravity.

that was I was thinking thsnk you ver much!

 

[enricocoron]

I'd heard that Chimay uses the same yeast for primary and bottle conditioning...but I heard Delerium uses a different strain for BC. No luck on the culture though, so I did a ten gallon batch and split the batch....one with White labs abbey and one with white labs trappist ale. Will post results from tasting side by side but I'd still like to get a hold of a good Chimay culture, will try from Permiere (tripel) next time. Anyone know where WL got the Abbey ale yeast started from?

 

[rockfish42]

WLP530 Abbey Ale is from Westmalle, here's a chart that lists the most likely sources for yeast strains and gives a comparison between labs.
http://www.mrmalty.com/white-labs.php