Author Topic: Getting Close to Chimay Red  (Read 519 times)

Offline narcout

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Getting Close to Chimay Red
« on: January 25, 2018, 10:30:39 PM »
I tasted a recent dubbel against Chimay Red last night, and I think it is the closest that one of my brews has gotten to it's commercial inspiration (flavor-wise anyway, the color is a bit off).

The Chimay has a slightly deeper cherry/leather flavor than mine, but they are very, very similar. 

Hopefully the yeast will drop out soon. It's been a while since I last used 1214, but my recollection is that it doesn't flocc very well (it's only been in cold storage for a week and a half).



Homebrew is on the left, Chimay's on the right.

« Last Edit: January 25, 2018, 11:03:45 PM by narcout »
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Offline dmtaylor

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Re: Getting Close to Chimay Red
« Reply #1 on: January 25, 2018, 10:36:20 PM »
I was very successful with WLP530 one time -- one time.  Tasted wonderful and scored a 41 in competition.  I have tried to brew it 2 or 3 times since then and it's never been the same.  I need more practice with the Belgians.  I will be running a couple of experiments this year, trying to clone not Chimay but this time La Fin du Monde.  Very soon.  By like April or May I will know more.
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Offline Big Monk

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Re: Getting Close to Chimay Red
« Reply #2 on: January 25, 2018, 10:51:15 PM »
I tasted a recent dubbel against Chimay Red last night, and I think it is the closest that one of my brews has gotten to it's commercial inspiration (flavor-wise anyway, the color is a bit off).

The Chimay has a slightly deeper cherry/leather flavor than mine, but they are very, very similar. 

Hopefully the yeast will drop out soon. It's been a while since I last used 1214, but my recollection is that it doesn't flocc very well (it's only been in cold storage for a week and a half).



Homebrew is on the left, Chimay's on the right.

If the flavor is on point just use some sinamar to get color in line.
« Last Edit: January 26, 2018, 01:28:45 AM by Big Monk »
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Offline dmtaylor

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Re: Getting Close to Chimay Red
« Reply #3 on: January 25, 2018, 10:54:31 PM »
The homebrew is the darker one.  Try a little less color malts and/or dark syrup, and maybe boil for a little shorter time -- 45 minutes or even less might be good enough.  Save any dark syrups for the end of the boil for sure.  These things will help you nail the clone.
Dave

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Offline narcout

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Re: Getting Close to Chimay Red
« Reply #4 on: January 25, 2018, 11:03:32 PM »
The homebrew is the darker one.

Sorry, I screwed that up.  The homebrew is on the left; I'll edit the post.
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Offline dmtaylor

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Re: Getting Close to Chimay Red
« Reply #5 on: January 25, 2018, 11:19:52 PM »
Well shoot, then maybe I should edit my post then!  I think it's easier if I just say this:

What Big Monk said.

Or use an ounce of Carafa III or something like that.

Ah, that's so much easier.  :)
Dave

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Offline Big Monk

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Re: Getting Close to Chimay Red
« Reply #6 on: January 26, 2018, 12:55:54 AM »
Well shoot, then maybe I should edit my post then!  I think it's easier if I just say this:

What Big Monk said.

Or use an ounce of Carafa III or something like that.

Ah, that's so much easier.  :)

I knew what you meant even if you didn’t!

I know my Chimay colors man!
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Offline dmtaylor

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Re: Getting Close to Chimay Red
« Reply #7 on: January 26, 2018, 02:17:24 AM »
As do I.... I thought it might just be a camera lighting thing, or a computer monitor variability thing?  But yeah I know what you mean.
Dave

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Offline Big Monk

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Re: Getting Close to Chimay Red
« Reply #8 on: January 26, 2018, 02:55:12 AM »
What was your approach on the recipe? Fermentation?
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Offline narcout

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Re: Getting Close to Chimay Red
« Reply #9 on: January 26, 2018, 05:37:04 AM »
Nothing too crazy

German Pils - 76.9%
Torrified Wheat - 7%
Cara 8 - 5.2%
Aromatic - 3.5%
Acid Malt - .4%
Candi Syrup D45 - 7%

1 oz EKG - 60 min
1.25 oz SG - 30 min

2 one month old smack packs of 1214

I pitched at 68°, oxygenated for 90 seconds, and then put it in the ferm freezer with the controller set to 66°.  I let it rise up to 72 over the next 3 days and finish out there before racking it to the serving keg with priming solution. 

My experience with 1214 is that it can throw more banana than I'm into, so I stopped using it for a while.  I'm not really sure why it worked out well this time.
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Offline Big Monk

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Re: Getting Close to Chimay Red
« Reply #10 on: January 26, 2018, 10:07:13 AM »
Nothing too crazy

German Pils - 76.9%
Torrified Wheat - 7%
Cara 8 - 5.2%
Aromatic - 3.5%
Acid Malt - .4%
Candi Syrup D45 - 7%

1 oz EKG - 60 min
1.25 oz SG - 30 min

2 one month old smack packs of 1214

I pitched at 68°, oxygenated for 90 seconds, and then put it in the ferm freezer with the controller set to 66°.  I let it rise up to 72 over the next 3 days and finish out there before racking it to the serving keg with priming solution. 

My experience with 1214 is that it can throw more banana than I'm into, so I stopped using it for a while.  I'm not really sure why it worked out well this time.

Is that your typical fermentation schedule or did you change something this time about oxygenation, temperature or pitch rate?
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Offline narcout

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Re: Getting Close to Chimay Red
« Reply #11 on: January 26, 2018, 05:14:01 PM »
Is that your typical fermentation schedule or did you change something this time about oxygenation, temperature or pitch rate?

Pretty typical

I usually pitch at 68°, hold it there for 24 to 48 hours, and then let it rise up into the low 70's.
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Offline Big Monk

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Re: Getting Close to Chimay Red
« Reply #12 on: January 26, 2018, 06:17:14 PM »
Is that your typical fermentation schedule or did you change something this time about oxygenation, temperature or pitch rate?

Pretty typical

I usually pitch at 68°, hold it there for 24 to 48 hours, and then let it rise up into the low 70's.

The reason I ask is that I've been doing a lot of research on ester synthesis and higher alcohol production, with Trappist yeast in particular being the driving force.

I have heard many people talk about the banana flavors they get from 1214 when fermenting at higher than normal (64 F) temperatures and I am always looking for data points to the contrary, especially since my own experience contradicts that.

Do you usually pitch 2 packs of yeast and aerate the same?
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Offline narcout

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Re: Getting Close to Chimay Red
« Reply #13 on: January 26, 2018, 07:33:08 PM »
I have heard many people talk about the banana flavors they get from 1214 when fermenting at higher than normal (64 F) temperatures and I am always looking for data points to the contrary, especially since my own experience contradicts that.

Does it even ferment well at 64°?

Do you usually pitch 2 packs of yeast and aerate the same?

Up until about a year ago, I made a yeast starter for every batch.  These days I will often just pitch 2 smack packs for a moderate gravity ale.  I do aerate the same.

This is definitely the best beer I've gotten with 1214.  I plan to use it some more.
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Offline denny

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Re: Getting Close to Chimay Red
« Reply #14 on: January 26, 2018, 08:04:08 PM »
I have heard many people talk about the banana flavors they get from 1214 when fermenting at higher than normal (64 F) temperatures and I am always looking for data points to the contrary, especially since my own experience contradicts that.

Does it even ferment well at 64°?

Do you usually pitch 2 packs of yeast and aerate the same?

Up until about a year ago, I made a yeast starter for every batch.  These days I will often just pitch 2 smack packs for a moderate gravity ale.  I do aerate the same.

This is definitely the best beer I've gotten with 1214.  I plan to use it some more.

I always start fermentation of Chimay yeast at 63F.  No problems.
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