Hello Everyone

[greg.vinyard915]

I'm here to do the obligatory introduction, have never joined a forum before so please forgive any lack of etiquette I might inadvertently display. I started brewing 2 years ago after getting a bottle of Chimay Blue for my birthday, and I loved it. I did the man math and determined spending a ton of money of equipment was cheaper than 20 dollars a bottle. I have been chasing that recipe on an off for 2 years. I have brewed roughly 25ish batches and dumped probably half of it do to simple mistakes, but recently have been hitting my stride.

 

[Zadkiel]

20 dollars a bottle.

Welcome. I'm new here too. Only 4 brews in

Is Belgian beer really that expensive in the US? Or is that for a huge bottle? Chimay Blue 330ml is about £3 a bottle ($4 US) here in the UK.

 

[greg.vinyard915]

Welcome. I'm new here too. Only 4 brews in

Is Belgian beer really that expensive in the US? Or is that for a huge bottle? Chimay Blue 330ml is about £3 a bottle ($4 US) here in the UK.

In my area a 750ml of Chimay blue is 18.99 per bottle, and Tripel Karmeliet runs about 17.00 for a 750ml. a single of 330ml/11oz is about 7.50 if you buy a four pack for 29.99. That is without sales tax, so a 750 usually runs over 20. 4 brews congratulations!

 

[madscientist451]

I started brewing 2 years ago after getting a bottle of Chimay Blue for my birthday, and I loved it. I have been chasing that recipe on an off for 2 years. .

How do you like your versions of Chimay? Is it close enough to call it cloned?

 

[greg.vinyard915]

How do you like your versions of Chimay? Is it close enough to call it cloned?

I definitely wouldn't say I have cloned it, I sort of gave up on getting the exact recipe last year when Candi Syrup Inc stopped selling their liquid syrups (which are now available again in the us). Instead I just started tweaking the recipe until it was something that I enjoyed as much. Which is basically the same as CSI's but removing the wheat and Cara 8. I also now toss in some special B, and sometimes change the syrups depending on the whats available. I attempted to follow the fermentation outline by them as well, and it just didn't work for me and found free rising to be much more effective.

 

[madscientist451]

I just started tweaking the recipe until it was something that I enjoyed as much. Which is basically the same as CSI's but removing the wheat and Cara 8. I also now toss in some special B, and sometimes change the syrups depending on the whats available.

So if you delete the 1/2 lb of Cara 8 and the 1 lb of torrified wheat, how much special B would you add? Also, have you tried using different base (pilsner) malt?

 

[InspectorJon]

I definitely wouldn't say I have cloned it, I sort of gave up on getting the exact recipe last year when Candi Syrup Inc stopped selling their liquid syrups (which are now available again in the us)

In case you might want to try making your own Candi Syrup.

https://www.homebrewtalk.com/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

 

[greg.vinyard915]

So if you delete the 1/2 lb of Cara 8 and the 1 lb of torrified wheat, how much special B would you add? Also, have you tried using different base (pilsner) malt?

I have done 2-6% Special B, but i have been finding 2-3% to be the sweet spot. I base recipe starts with 87% pils, 10% Candi Syrup, 2-3% Special B. I used to use Dingemans Belgian Pilsner exclusively, but the price shot up over 120.00 for a 55lb sack so I switched to Viking Pilsner (50.00 a sack). If there is a difference my palate isn't good enough to pick it out.

 

[greg.vinyard915]

In case you might want to try making your own Candi Syrup.

https://www.homebrewtalk.com/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

Funny enough, a redditor (timscream1) linked this in the homebrewing subreddit, which is how I found Homebrewtalk. I have had it saved in my bookmarks for awhile. Thank you!

 

[HBT_Admin]

Welcome! If you have any questions please let me know!