Author Topic: BELGIAN BEER RECIPES WHITE CHIMAY  (Read 674 times)

Offline DENNIS GARRETT

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BELGIAN BEER RECIPES WHITE CHIMAY
« on: March 14, 2015, 11:48:15 PM »
ANYONE HAVE A CLONE RECIPE FOR CHIMAY WHITES

Offline majorvices

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Re: BELGIAN BEER RECIPES WHITE CHIMAY
« Reply #1 on: March 15, 2015, 02:24:05 AM »
I do not have a recipe but the WY1214 is supposedly from Chimay.

Offline coolman26

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Re: BELGIAN BEER RECIPES WHITE CHIMAY
« Reply #2 on: March 15, 2015, 03:05:28 AM »
Candisyrup has one on their site. 
Jeff B

Offline HoosierBrew

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Re: BELGIAN BEER RECIPES WHITE CHIMAY
« Reply #3 on: March 15, 2015, 03:23:02 AM »
Don't know of a good Cinc Cents clone, but a Westmalle type recipe using WY1214 (Chimay) makes a really nice tripel - I've done it a few times.   OG 1075-1080,  35 IBU, just Belgian Pils with 15-20% cane sugar.  Mash 146F / 90 minutes, pitch 1214 @ 62F, ferment at 64F for 72 hours, then slowly ramp up to low 70s until FG.

Jon H.

Offline DENNIS GARRETT

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Re: BELGIAN BEER RECIPES WHITE CHIMAY
« Reply #4 on: March 15, 2015, 12:20:32 PM »
ANYONE HAVE A CLONE RECIPE FOR CHIMAY WHITES
Thanks I am in the process on making a grand reserve and  a Westmalle type triple . I will check these out.

Offline majorvices

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Re: BELGIAN BEER RECIPES WHITE CHIMAY
« Reply #5 on: March 15, 2015, 02:01:49 PM »
WY1214 is a real PITA to get to clear. And you better ferment on the cool side or it can throw a ton of banana ester (Isoamyl acetate). I find to minimize the isoamyl acetate you need to pitch no warmer than 64 degrees and aim for a higher pitch rate.

Offline brewsumore

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Re: BELGIAN BEER RECIPES WHITE CHIMAY
« Reply #6 on: March 15, 2015, 06:41:25 PM »
Four and a half years ago I did a take on Wheeler and Protz's recipe for Chimay White.  My brewhouse efficiency has improved a lot since then, but here is my session recipe from then.  I believe their recipe called for amber malt where I used brown malt, but they are very similar.

This beer turned out great.

Chimay White- Wheeler and Protz

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       30.50
Anticipated OG:          1.072    Plato:             17.59
Anticipated SRM:           9.4
Anticipated IBU:          33.3
Brewhouse Efficiency:       68 %
Wort Boil Time:             90    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 83.6    25.50 lbs. Pale Malt(2-row)              America        1.036      2
  4.9     1.50 lbs. Brown Malt                    Great Britain  1.032     70
  3.3     1.00 lbs. Crystal 10L                   America        1.035     10
  8.2     2.50 lbs. Cane Sugar                    Generic        1.046      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.85 oz.    Saaz                                    Pellet   5.20  21.3  90 min.
  1.30 oz.    Hallertau Hersbrucker             Pellet   3.67  10.6  90 min.
  0.70 oz.    Hallertau Hersbrucker             Pellet   3.67   1.4  15 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.50 Unit(s)Whirfloc                       Fining     7 Min.(boil)
  1.15 Tsp    Wyeast Yeast Nutrient     Other     10 Min.(boil)


Yeast
-----

White Labs WLP500 Trappist Ale


Saccharification Rest Temp : 150  Time:  90
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                165  Time:   5

BLAM says that at the monastery, ferment is started at 68F and rises to 81-82F.  I was happy using WLP500 from 64 slowly up to 70 by third day of ferment, seeing that optimum range is 65 - 72F for WLP 500 per White Labs.  I remember that I really liked the contribution of esters with some fruitiness done this way with that yeast.
« Last Edit: March 15, 2015, 06:46:45 PM by brewsumore »