chimay red clone

[rexbanner]

I'll keep pointing in the right direction but its your beer. How many fermentors do you have? I would tell you to split the wort & use different yeast in each fermentor.
(I did this a few yrs ago with whitelabs 5 belgian yeast-5 fermentors 1 wort)

The best way to learn is do your own testing, that way You know first hand what each yeast brings to the table.

Just keep a open mind.:fro:

I brewed this:

9 lbs belgian pilsner
2 lbs munich
.5 lb special b
.5 lb unmalted wheat
.5 amber candi sugar
.5 lb cane sugar
.5 oz galena @ 60
.5 oz hallertauer @ flameout
wlp500

Just tasted some going into secondary. It is mindblowing. This may be the best thing to date that I have brewed. I'll keep this updated with how it goes.

 

[smyrnaquince]

Have you tasted it? If so, what was it like?

 

[Stovetop535]

Dont mean to bring an old post back from the dead but, I am a big fan of Chimay Red, and just want to know how it turned out using the recipe posted by rexbanner?

 

[rexbanner]

Dont mean to bring an old post back from the dead but, I am a big fan of Chimay Red, and just want to know how it turned out using the recipe posted by rexbanner?

Over time the flavor changed and I didn't like it as much. Dubbel is a really hard beer to make. Since then I have brewed many, many dubbels and realized you can make better ones than Chimay at home, although Chimay is still my favorite commercial dubbel. I also prefer wlp530 (westmalle yeast) now. I am leaning towards this one:
1.068 og
20 IBU

12 lbs pils
1 lb d-90 candi syrup
0.75 lb caramunich
0.50 lb aromatic
Wlp530
1 oz sterling @60
Mash at 148

 

[Delirious187]

Has anyone tried harvesting Chimay yeast from the bottle and mixing it with wlp500 for primary fermentation? I'm looking to brew this clone myself and have been on the fence on what process to use; just pitch wlp500, culture Chimay bottle yeast, combine both, use wlp500 for primary and keg condition with cultured Chimay yeast? Anyone try one of these combinations? I've read mixed reviews about using cultured Chimay yeast by itself.