[denny]

The use of wheat in Chimay recipes seems odd to me. It always has.

Yet if you take into account the great influence DeClerck had on the brewery, and how the classic 4 step mash he advocated is likely still used, you can see that any benefits to head retention wheat may have is simply making up for the fact that head is being impaired by the protein rest.

So....

Skip any ingredient based head retention techniques on your next Chimay and instead use a 63/72/77 °C step mash for 25/30/10 min in their place.




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AFAIK, wheat is no longer used.

[Big Monk]

The use of wheat in Chimay recipes seems odd to me. It always has.

Yet if you take into account the great influence DeClerck had on the brewery, and how the classic 4 step mash he advocated is likely still used, you can see that any benefits to head retention wheat may have is simply making up for the fact that head is being impaired by the protein rest.

So....

Skip any ingredient based head retention techniques on your next Chimay and instead use a 63/72/77 °C step mash for 25/30/10 min in their place.




Sent from my iPhone using Tapatalk

AFAIK, wheat is no longer used.

That's been my observation as well. I love Chimay but I wonder if the protein rest is causing what I have been observing as a lack in head retention.

They pour with wonderful, frothy foam stands and the lacing is great but the head doesn't persist.

[denny]

The use of wheat in Chimay recipes seems odd to me. It always has.

Yet if you take into account the great influence DeClerck had on the brewery, and how the classic 4 step mash he advocated is likely still used, you can see that any benefits to head retention wheat may have is simply making up for the fact that head is being impaired by the protein rest.

So....

Skip any ingredient based head retention techniques on your next Chimay and instead use a 63/72/77 °C step mash for 25/30/10 min in their place.




Sent from my iPhone using Tapatalk

AFAIK, wheat is no longer used.

That's been my observation as well. I love Chimay but I wonder if the protein rest is causing what I have been observing as a lack in head retention.

They pour with wonderful, frothy foam stands and the lacing is great but the head doesn't persist.

This is my bible for foam.  I have found it to be much more helpful than step mashes and ingredient changes.  http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

[Big Monk]

The use of wheat in Chimay recipes seems odd to me. It always has.

Yet if you take into account the great influence DeClerck had on the brewery, and how the classic 4 step mash he advocated is likely still used, you can see that any benefits to head retention wheat may have is simply making up for the fact that head is being impaired by the protein rest.

So....

Skip any ingredient based head retention techniques on your next Chimay and instead use a 63/72/77 °C step mash for 25/30/10 min in their place.




Sent from my iPhone using Tapatalk

AFAIK, wheat is no longer used.

That's been my observation as well. I love Chimay but I wonder if the protein rest is causing what I have been observing as a lack in head retention.

They pour with wonderful, frothy foam stands and the lacing is great but the head doesn't persist.

This is my bible for foam.  I have found it to be much more helpful than step mashes and ingredient changes.  http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

I was referencing actual Chimay.

I have had no issues in my own versions.

[narcout]

I had a Chimay White on draft last night and was surprised at how hazy it was even out of a keg - not that I have an issue with it.

[denny]

I had a Chimay White on draft last night and was surprised at how hazy it was even out of a keg - not that I have an issue with it.

always has been IIRC

[Big Monk]

I had a Chimay White on draft last night and was surprised at how hazy it was even out of a keg - not that I have an issue with it.

always has been IIRC

Yeah. None of them are brilliant. They filter but then re-yeast for bottle conditioning.

[narcout]

Yeah, but this was on draft - so I assume it was not naturally carbonated, though I could be wrong.

[Big Monk]

Yeah, but this was on draft - so I assume it was not naturally carbonated, though I could be wrong.

I was always under the impression that they ship offsite for packaging. Basically send carbonated beer for packaging. I may be wrong.

EDIT: found it:



Still not 100% sure about kegs though.

[narvin]

I don't remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization -- Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

[Big Monk]

I don't remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization -- Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That's what I was thinking. I think the protein rest hinders them as well.


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[narvin]

I don't remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization -- Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That's what I was thinking. I think the protein rest hinders them as well.


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But, the beers are delicious.  So is it a bad thing?  Remember, they are going for "digestibility".

[Big Monk]

I don't remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization -- Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That's what I was thinking. I think the protein rest hinders them as well.


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But, the beers are delicious.  So is it a bad thing?  Remember, they are going for "digestibility".

Dude, I absolutely agree!

I just like finding things like this that may help when doing original recipes inspired by these beers.