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> Recipe for Blue Chimay Clone, Comments or ideas are welcome...
rochefort8
post Oct 23 2011, 02:59 PM
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Stewart
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Hi folks,

I want to try making a blue chimay clone. I've come up with this idea. Let me know what you guys think about this recipe:


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.087 Plato: 20.95
Anticipated SRM: 19.4
Anticipated IBU: 27.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential Color - SRM
6.7% 1.00 lbs. Candi Sugar (clear) Generic 1.046 1
10.0% 1.50 lbs. Wheat Malt Germany 1.039 2
8.3% 1.25 lbs. Special B Malt Belgian 1.030 120
0.3% 0.05 lbs. Chocolate Malt America 1.029 350
60.0% 9.00 lbs. Pilsener Germany 1.038 2
3.3% 0.50 lbs. Aromatic Malt Belgium 1.036 25
11.3% 1.70 lbs. Munich Malt Germany 1.037 8
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.25 oz. Hallertau Hersbrucker Pellet 4.75 1.3 15 min.
0.90 oz. Cluster Pellet 7.00 23.5 First WH
0.25 oz. Goldings - E.K. Whole 4.75 0.7 1 min.
0.25 oz. Goldings - E.K. Pellet 4.75 1.3 15 min.
0.25 oz. Saazer Pellet 4.30 0.7 1 min.


Mash at 154 F for 60 min. Then decotion to mash out at 168.

Use of yeast recultivated from a bottle of blue chimay (Starter of 1,5 liter)

Ferment at 68-70 F => 10 days in primary and 2 weeks in secondary.

* I will possibly add gypsum into my water before brewing.
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rochefort8
post Oct 23 2011, 03:20 PM
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Stewart
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I am already thinking about replacing the chocolate malt by carafa special II or I
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pilsenhammer
post Oct 25 2011, 06:17 PM
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The first thing I would do would be to change that 154 mash temp to about 148 or so. Mash for a longer time also, at least 90 min. I did a Belgian strong a couple years ago and mashed in at about 148 before a football game I wanted to watch. My team was losing in the fourth quarter so I went about vorlauf and sparge after a 2.5 hr rest. The beer went from 1.081 to 1.011 in about 3 weeks. YMMV.

I have never taken the gravity of a Begian beer, but what I have been told (by those who have) is that they are quite low with FG around 1.010 to 1.015 for an 8-10% beer.
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TAPPER
post Oct 26 2011, 09:09 AM
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I'd skip chocolate or carafa and use dark candi sugar/syrup to obtain the color you want. Dark Wheat and darker munich might help too. Otherwise looks good.

WLP500 is the Chimay strain. Might be easier to just order a vial of that rather than dregs from a Chimay bottle.

EDIT: Agree with mash temp around 148 for a more fermentable wort. 62* ferment for at least the first 48 hours, then allow it to rise into the 70's. I've found a lot of banana out of WLP500 at 65 and up.

This post has been edited by TAPPER: Oct 26 2011, 09:11 AM
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