Chimay Blue Recipe. Anyone Got A Good One? Ag Or Partial

[neonmeate]

i just need a "have a day" emoticon :l

but yes good beer is one of the few things that can make me cry... that and the bach cello suite no. 6

 

[Duff]

Glad I've graduated from Gives good head.

:lol:

 

[braufrau]

:lol:

Actually .... the head thing is a bit distasteful but I sort of figure that if I hang out with boys I have
to be tolerant of boy humour.

And, everyone on this site is so nice and helpful and tolerant (not the case on all brewing sites) that little things like that can just
be ignored.

 

[TidalPete]

But what I really miss on this blokey site is some girly emoticons!

braufrau,

Why not give --- Linky a go?

[im

g]http://smileys.on-my-web

.com/repository/Love/love-093.gif[/img]

Don't condemn me fellas!

:beer:

 

[Darren]

Well I refuted some of the things stated in those posts in the thread itself.
The liquid sugar that breweries use is partially inverted or it wouldn't stay liquid.
After post 29 I just gave up. There's no "just shredding" of sugar by yeast.
Hmmm. Well I'm not going to go into a sermon about activation energies and how enzymes
change them here. I'm not easily blinded by a bunch of chemistry since i have a Ph. D. in the subject.
Inverting the sugar, as I said before, means the yeast doesn't have to do it, and the
process of inversion produces unwanted flavours. Otherwise why don't the monks just
chuck in sucrose?
Although inverting sugar on the stove with acid probably wont give the % inversion in belgian candy
sugar. Probably it would make more sense to mix purchased fructose:glucose: sucrose 1:1:2.

Hi Brau,

I too have wondered about the liquid sucrose used by megabreweries. Is it possible that partial inversion occurs by simply adding water (pH 5-6) to sucrose?

Certainly would free up some of the energy used by the yeast!

Further to this, if you boil the sucrose for 1hr in pH 5-6 wort would you invert the remaining sucrose?


I suspect that the main reason that "breweries" use liquid "sucrose" is because if you dumped 50kg of dry sugar into the boiler it would scorch. Liquid sugars disolve a whole lot better!

cheers

Darren

 

[Chris]

Wyeast 1214 is definately the right chimay yeast. It does its best at 18 -20 degrees. If you let it over say 22, well dont say you wern't warned.

 

[DJR]

Further to this, if you boil the sucrose for 1hr in pH 5-6 wort would you invert the remaining sucrose?
I suspect that the main reason that "breweries" use liquid "sucrose" is because if you dumped 50kg of dry sugar into the boiler it would scorch. Liquid sugars disolve a whole lot better!

cheers

Darren

At least one fairly major sydney brewery just uses plain old white sugar in 25kg bags from CSR - i've seen it with my own eyes. Nobody says they have cidery flavours in their beer either

 

[Jazzafish]

A while ago I went in on a bulk buy of grains with Samwise Gamgee and Thommo. We had some left overs and decided to make something that would stand close to a Chimay Blue.

It is different to the recipes I found and posted earlier, but I recon it is a nice beer that is not far off target. See how it ages in the bottle I guess. Best get the opinions of Thommo and Samwise Gamgee (sp?) too.

Next time around I'll make it with less cardamom seed, and half Marris Otter, half Pilsner... remember this recipe was for the leftovers of a bulk grain purchase!

Leftovers GROUP IDEA (Dark Belgian)

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 6.05
Anticipated OG: 1.079 Plato: 19.21
Anticipated EBC: 41.1
Anticipated IBU: 24.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
16.5 1.00 kg. Bairds Golden Promise Great Britain 1.038 5
16.5 1.00 kg. Bairds Marris Otter Great Britain 1.037 5
16.5 1.00 kg. JW Dark Munich Australia 1.040 19
16.5 1.00 kg. JW Pilsner Australia 1.039 3
16.5 1.00 kg. JW Traditional Ale Australia 1.039 6
6.6 0.40 kg. Corn Sugar/Dextrose Generic 1.046 1
5.0 0.30 kg. Weyermann Caramunich II Germany 1.035 125
4.1 0.25 kg. Weyermann Dark Wheat Germany 1.039 18
1.7 0.10 kg. Weyermann Carafa Special III Germany 1.035 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. B Saaz Pellet 8.00 16.9 60 min.
28.00 g. Hallertau Pellet 5.20 7.4 20 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirfloc Tablet Fining 20 Min.(boil)
1.00 Tsp Cardamom Seed Spice 5 Min.(boil)
2.00 Tsp Corriander Seed Spice 5 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


This is a Chimay Blue:


This is Our Dark Belgian:

 

[3GumsBrewing]

This is a Chimay Blue:
View attachment 12356

This is Our Dark Belgian:
View attachment 12357

SOLD

I will be making this one, how did it taste? It looks amazing!!

Cheers
DK

 

[braufrau]

Did you just turn the glass around for the 2nd pickie??



Its very pretty. Lovely pillowy head.

 

[Jazzafish]

SOLD

I will be making this one, how did it taste? It looks amazing!!

Cheers
DK

I quite like it... shame I have to share it with the other guys! Cardamom seed would be better in a more suttle amount. I'd at least halve it. Tommo recons it needs more time in the bottle. I tend to agree... My dad recons it is the best beer he has had, but that doesn't say much :lol:

Did you just turn the glass around for the 2nd pickie??



Its very pretty. Lovely pillowy head.

No, but it is the same glass... Just a few months apart!

The head is probally the main thing that seperates the two visually. Photos can't show it too well, but the Chimay head has a darker tan colour, and the carbonation is different in bubble size. The bottom of the head looks different in the pics, but thats about all it shows.

Holding up to the light the one we brewed has more of a ruby tone.

I'll have to taste the two side by side for a true comparison... any excuse really :chug:

 

[Boje]

Hi

First of all Sorry for my bad spelling.

@ Jazzafish
I'll have to taste the two side by side for a true comparison
Did you trey that ?
is ther some thing in the resepi to change ?

Have anny one of you brewet A chimay klone and treyd them against a real chimay ?
What is the result

is ther any other resepies for the chimay



Cheers Bo

 

[TrenthamTripper]

"but yes good beer is one of the few things that can make me cry... that and the bach cello suite no. 6 "

A man, or woman, after my own heart...

 

[Jazman]

my type not a clone hence the kiwi hops and no candi sugar

le bugger ass reserve

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 7.23
Anticipated OG: 1.07133 Plato: 17.358
Anticipated EBC: 37.9
Anticipated IBU: 28.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.1 0.15 kg. JWM Wheat Malt Australia 334.126 4
72.6 5.25 kg. JWM Traditional Ale Malt Australia 317.420 7
3.5 0.25 kg. Weyermann Caramunich II Germany 292.357 125
3.5 0.25 kg. Weyermann Caraaroma Germany 284.010 350
1.1 0.08 kg. Weyermann Carafa Special II Germany 300.710 1100
3.5 0.25 kg. Powells Melanoidin Australia 302.702 50
13.8 1.00 kg. Cane Sugar Generic 386.000 0

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 14.40 24.7 60 min.
10.00 g. Nelson Sauvin Pellet 12.70 3.9 15 min.


Yeast
-----

 

[chadjaja]

I'm planning on doing this brew in the next fortnight. Anyone care to add any input to what I plan on using? I was going to use some of my home made dark candi syrup but I've had good success in the past using the soft dark brown sugar option. First time using some of the Belgian speciality malts too.


Batch Size: 13.00 L
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 65.36 %
0.90 kg Vienna Malt (3.5 SRM) Grain 19.61 %
0.20 kg Caramunich Malt (56.0 SRM) Grain 4.36 %
0.07 kg Aromatic Malt (26.0 SRM) Grain 1.53 %
0.07 kg Special B Malt (180.0 SRM) Grain 1.53 %
15.00 gm Magnum [14.00 %] (60 min) Hops 32.6 IBU
0.35 kg soft dark Brown Sugar, Dark (50.0 SRM) Sugar 7.63 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 125 ml] Yeast-Ale


Beer Profile

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 8.29 %
Bitterness: 32.6 IBU

 

[hazard]

The head is probally the main thing that seperates the two visually. Photos can't show it too well, but the Chimay head has a darker tan colour, and the carbonation is different in bubble size. The bottom of the head looks different in the pics, but thats about all it shows.

Holding up to the light the one we brewed has more of a ruby tone.

I'll have to taste the two side by side for a true comparison... any excuse really :chug:

From my readings, the grist for Chimay Blue should be 10% raw wheat (I've heard that the monks even use flour, but who'se gonna chuck flour in the mash tun? That is propbably why the difference in bubble size - actually I assume that the Chimay has smaller bubbles, last one I drank had a mousse-like head that you could eat.


I see that you have a small quant of dark wheat (is this malted? I assume so). To get closer to Chimay i would sugggest replace dark wheat with raw wheat, and add dark candi sugar. I made some at home for a Chimay clone, and I know that lots of members of this forum have done likewise. Its very easy, and only a small additional effort to make a beer that retails for $9 a stubby (330ml). I look at it this way - 23 litres is about 60 stubbies, about $300. So spend a little extra time and it will still cost only $30-40 to brew it.

 

[aaronpetersen]

I'm planning on doing this brew in the next fortnight. Anyone care to add any input to what I plan on using? I was going to use some of my home made dark candi syrup but I've had good success in the past using the soft dark brown sugar option. First time using some of the Belgian speciality malts too.


Batch Size: 13.00 L
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 65.36 %
0.90 kg Vienna Malt (3.5 SRM) Grain 19.61 %
0.20 kg Caramunich Malt (56.0 SRM) Grain 4.36 %
0.07 kg Aromatic Malt (26.0 SRM) Grain 1.53 %
0.07 kg Special B Malt (180.0 SRM) Grain 1.53 %
15.00 gm Magnum [14.00 %] (60 min) Hops 32.6 IBU
0.35 kg soft dark Brown Sugar, Dark (50.0 SRM) Sugar 7.63 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 125 ml] Yeast-Ale


Beer Profile

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 8.29 %
Bitterness: 32.6 IBU

Chad, did you brew this? How did it turn out?