Chimay Grande Réserve (Blue)

[CSI - CandiSyrup]

Chimay Grande Réserve (Blue), TRIAL 001

This initial recipe was drafted from BLAM and the Chimay Blue label declaration of ingredients, (water, malted barley, wheat, sugar, hops, yeast). Where ingredients like "caramel malt" were generalized in the literature we based the malt selection on color characteristics and region for roast and quantity *e.g. Belgian Caramunich contributes a distinct ruddy color and does not raise the SRM overly high (as would Special B). The selection of Belgian Candi Syrup and the quantity was also based on BLAM, (adjuncts did not exceed 5% in the Chimay Red). 1lb of D-45 equated to 6.4% of fermentables and brought the color up to a ruddy-brown, (however), after 6 months of fermentation the SRM was approximately 13-14. The recipe below will be lighter than the CGR. If you use 1lb of D-90 the SRM will be much closer to the CGR.

OG: 1.077
FG: 1.008
ABV: 9.00%
SRM: 13+ (from BLAM adj, but the actual Chimay pours closer to 16-17)
IBU: 31.4 (Tinseth)
VOL: 5.25 gal
BHE 75% (assumed)

FERMENTABLES
12.0 lb Belgian Pils
1.00 lb Dingeman's Cara 45
1.00 lb Torrified Wheat
1.00 lb D-45, (or 1.00 lb D-90 for Darker SRM) Candi Syrup, Inc.

HOPS (30.4 ibu)
Saaz 1.50 oz,60 min (Brewery visits indicate Nugget is the bittering hop now)
Hallertau 1.50 oz,20 min

YEAST
WLP 500 (Chimay) – 260 Billion Cells (pitched at high krausen, 22 hrs)

MASH
Sacch 148F 60 minutes
Mash out 170F 20 minutes


90 minute boil. Chill to 64F. O2 for 60 seconds. Ramp primary starting at 64F then raise to 68F over 6 days. Secondary at 60F until FG is reached, then crash at 38-40F until ale clarifies. Prime with Golden Candi Syrup at a rate of 30 grams/gallon (then hold bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps for (a minimum) of 12 months.


This is a link to Chimay.com showing a video of the pour, color, and head:
http://www.chimay.com/en/chimay-bleue.html?IDC=287&IDD=130


Cheers,

AJ

 

[CSI - CandiSyrup]

Chimay Grande Réserve (Blue), TRIAL 002

Both the Chimay 001 and Chimay 002 trials performed as designed but the 001 was closer in flavor while the 002 trial was closer in SRM. Trial 001 secondary is complete with the gravity currently at 1.010. The 002 SRM matches the CGR more closely. Pics to follow...

The grain bill was subtle and I doubt we will need much adjustment. Some add Belgian Pale or Special B to a Chimay clone but a small amount of Belgian Caramunich (47L) adds just enough subtle breadiness. In our opinion there is no need for Pale or Special B.

 

[Oophaga]

I have been hoping to see a good Chimay clone, I am aware that there are better examples of Belgian strongs, but its a fine beer and many people can appreciate its subtlety. Keep up the good work CSI, its a great way to make us all want to buy your syrups too! I already am planning on Westy 12, Westmalle dubbel, and the Chimay.

 

[CSI - CandiSyrup]

The Chimay Blue 002 trial is on to secondary. Again, using D-90 matches the CGR much closer in color/hue.

D-45 as used in the 001 trial is a good flavor fit for this ale. The flavors coming out of secondary are a nice example of Chimay's delicate palate of malt, fruit, spice, with a very faint candi/caramel finish.

 

[CSI - CandiSyrup]

I have been hoping to see a good Chimay clone, I am aware that there are better examples of Belgian strongs, but its a fine beer and many people can appreciate its subtlety. Keep up the good work CSI, its a great way to make us all want to buy your syrups too! I already am planning on Westy 12, Westmalle dubbel, and the Chimay.

I agree. My first experience with a Chimay Grande Reserve was good but it didn't stand out. My second was a GR in a Magnum. It was much better. I'm hoping that this recipe will help create a consistency that will bring out the best of Chimay yeast and the subtle malty style.

Originally, the partners here created the brew trials for pre-release quality testing. Openly sharing our trials with other brewers has turned out to be a lot of fun and it's almost achieved an "open source" life of its own for perfecting Belgian style ales.

 

[Oophaga]

Just one quick off topic suggestion, St Bernardus abt 12. :rockin:

 

[CSI - CandiSyrup]

Just one quick off topic suggestion, St Bernardus abt 12. :rockin:

I love the St. B 12 also. It will probably be early next year sometime. Good suggestion

 

[ultravista]

Subscribing ... can't wait to try this great brew.

 

[Calder]

Blam says SRM = 40, Page 46. figure 2.2. You indicated it said 20.

I would expect you to know better than me, but does Chimay use any Candi/Caramel Syrup. I was under the impression they used straight beet sugar in all their beers.

 

[ultravista]

CSI - thank you & the CSI crew for taking the lead on creating & proofing recipes. I am very excited to see this Chimay clone and can't wait for the ABT. If you weren't aware, BYO has an ABT 12 clone in their 250 recipes collection. It may be a starting point.

If you're ever looking for product testers, keep me in mind

 

[CSI - CandiSyrup]

Blam says SRM = 40, Page 46. figure 2.2. You indicated it said 20.

I would expect you to know better than me, but does Chimay use any Candi/Caramel Syrup. I was under the impression they used straight beet sugar in all their beers.

We went back and re-reviewed the SRM based on your comment. We take any comments seriously to make sure we haven't made a mistake. With that being said, BLAM has a misprint on the Blue in the SRM designation pp. 46, Table 2.2. The EBC designation is incorrect altogether and the SRM was to have been the EBC (thus 20.3 is the actual SRM for the Chimay Grande Reserve).

A look at the video on the pour additionally confirms the misprint (please take a quick look at the link below).

The "socker" mentioned by Chimay we confirmed to be "amber liquid sugar", (aka candi syrup), but to your astute point candi syrup is beet sugar.

Thanks for keeping us on track.

http://www.chimay.com/en/chimay-bleue.html?IDC=287&IDD=130

 

[CSI - CandiSyrup]

Subscribing ... can't wait to try this great brew.

We'll be bottling 001 soon. Coming out of secondary it is simply "amazing". Subtle bready malt, moderately dry, and a slight caramel hint. The alcohol is already hidden and nearly undetectable. We'll see how it goes in conditioning...

 

[CSI - CandiSyrup]

CSI - thank you & the CSI crew for taking the lead on creating & proofing recipes. I am very excited to see this Chimay clone and can't wait for the ABT. If you weren't aware, BYO has an ABT 12 clone in their 250 recipes collection. It may be a starting point.

If you're ever looking for product testers, keep me in mind

@Ultra, we select 4-5 "brew-partners" yearly for various clone parallel recipe testing. If you are selected we'll send you the necessary adjuncts at no cost. You only have to pay a flat rate shipping. We'll soon be perfoming due diligence on a Chimay Red Clone. IM me over private message and I'll tell you how to get engaged in a brew trial with CSI.

@Calder, please feel to IM me as well. All are welcome.

 

[Gixxer]

*Another* recipe to add to the on deck list!!

 

[DrummerBoySeth]

Just one quick off topic suggestion, St Bernardus abt 12. :rockin:

+1!!!

ABT 12 is my personal Holy Grail of Big Belgian beers.

 

[ultravista]

CSI - PM sent. ABT 12 and Rochefort 8 & 10 are my favorites as well.

 

[CSI - CandiSyrup]

CSI - PM sent. ABT 12 and Rochefort 8 & 10 are my favorites as well.

Got it. You're officially in the loop for the Chimay Red trial. Once we get your info we'll send out the product packet and docs to get started.

 

[CSI - CandiSyrup]

The first trial is bottled, initially carbed, and set aside for aging. We poured one bottle to check carb prior to cellaring. It is a fine ale in its early stages, (already). I'll post comparative pics with the Chimay Blue soon to illustrate the SRM.

 

[sid_marx]

Thanks CSI for your work with the trials - they represent an excellent reference to the home brewer.

I tried to get some of your product but shipping to NZ turned out to be prohibitively costly... it cost more than the syrup itself! Oh well, you do get used to that living here.

I have a question and an observation.

The question is around why you chose a radically different fermentation schedule than that described in BLAM for this beer (starting at 68 rising to 81/82) - is to avoid the the production of banana flavoured esters?

The observation is in response to other posters requesting an ABT 12 clone; the St Bernardus yeast isn't available commercially as far as I know and BLAM says the brewery employs a second yeast for bottle conditioning. If you don't have the yeast I don't think you can rally really produce the beer.

BTW St Bernardus ABT 12 is my # 1, I like it more than any of Trappists.. yes sacrilege I know.

 

[CSI - CandiSyrup]

Thanks CSI for your work with the trials - they represent an excellent reference to the home brewer.

I have a question and an observation.

The question is around why you chose a radically different fermentation schedule than that described in BLAM for this beer (starting at 68 rising to 81/82).

Hi Sid, a good observation. BLAM lists the Chimay "Red" ferm temps in the low 80's, (which has slight aged banana phenols in it due to higher ferm temps), but this may not be applicable to the Blue (BLAM pp. 48, 51). BLAM unfortunately does not list the Grande Reserve (Blue) ferm temps but we do know by deduction that the temps are lower for the Blue due to the absence of these banana-like phenols in the nose and palate. Since Chimay is a cooler fermenting yeast it ferments at near-perfect ramped at 62 - 68F for a balance of spice and fruit...one of the wonderful characteristics of the Blue.

We do ship to New Zealand and Australia quite frequently but shipping to Oceania is expensive as you mentioned. Fellow brewers in New Zealand and Australia have been very determined in getting our product

 

[ultravista]

When will you begin the Chimay Red thread?

 

[CSI - CandiSyrup]

When will you begin the Chimay Red thread?

The due diligence on the Chimay Premiere (Red) recipe is complete. Here's the HBT thread:

https://www.homebrewtalk.com/f12/chimay-premiere-clone-red-380686/

 

[CSI - CandiSyrup]

From the CSI brew room... Below is a pic of a very young Grande Reserve clone (trial 001). Just 3 weeks in bottle conditioning a friend who tasted this asked if we had used anise in it because he detected a faint licorice flavor, (since there were no spices used in this recipe this was a very nice compliment). This is turning out to be a truly extraordinary ale even by Trappist standards. Delicate balance of fruit, spice and bread. No alcohol detected and very smooth even at the early stages. The SRM contributions were primarily 1 lb D-45 and a slight contribution from the Pils and torrified wheat. This ale poured lighter than a Chimay Blue poured side-by-side. It clarified on it's own. Will take a comparative pic side by side next pour.

 

[ultravista]

Looks fantastic.

 

[CSI - CandiSyrup]

From the CSI brew room...Below is Chimay Grande Reserve trial 002 using 1 lb of D-90. It's about 2 weeks in bottle conditioning. As we determined from primary, the SRM is closer in pour to the CGR. If it was backlit the translucence would show through better.

This one is dry, malty, fruity, and crazy delicious even this young in the bottle. Again, no alcohol. The D-90 and Chiimay yeast created intense dark stone fruit esters/flavors that came through both in the nose and palate. It tastes and smells like sitting in a Belgian pub in Bruges...will pour this one again in 6 months.

 

[Oophaga]

I almost want to do this recipe three times, one with d-45, d-90, and another with the d-180. Sounds like a fun way to see how the flavors of the candisyrup come through the final product. These pictures are getting me vamped.

 

[CSI - CandiSyrup]

I almost want to do this recipe three times, one with d-45, d-90, and another with the d-180. Sounds like a fun way to see how the flavors of the candisyrup come through the final product. These pictures are getting me vamped.

Interesting thought. D-180 and Chimay yeast hasn't been done as far as I know. Would be fantastic ale to be sure.

 

[ultravista]

CSI - with exception to color, what will the difference be between those three batches using 45, 90, and 180?

 

[Gixxer]

CSI - with exception to color, what will the difference be between those three batches using 45, 90, and 180?

That is a very good question...:rockin:

 

[FermentNEthinG]

Those are some sexy brews CSI! Will be mashing this baby in on Wednesday.