[billyonetwo3]

Wow.... that’s a good beer.... anyone have a good Belgian recipe?

[dbeechum]

Chimay is an awesome brewery. If you tell us which one you had (red, blue, white) I'm certain someone has a recipe that'll get you nearby.

[euge]

Denny might have one...

[majorvices]

Chimay is a good entry level beer for Belgian style ales. But, as was mentioned, there are 3 produced commercially. Each one very different from the others. Gonna have to let us know which one.

[oscarvan]

I like the red.....

[Joe Sr.]

Zymurgy 1991 special issue, page 70 has a recipe for "She Will" which is a clone of the Chimay red.

I've brewed it many times and have my starter going to brew it tomorrow.

I do a partial mash with extract, but I can find the issue and scan the page if you want all grain. 

Here is what I transcribed in 2005 for a 5 gallon batch

8 lbs light DME
2 lnbs pilsner
1/2 lb munich
1/2 lb wheat malt
7 oz. candi sugar
3 0z Hallertau (4%) 60 min
1 0z Tettnanger (3.8%) 60 min
1 oz Saaz (3%) 30 min
3/4 oz. Centennial (9%) 2 min
Wyeast Abbey II 1762

[gordonstrong]

1762 is the Rochefort yeast. Use 1214 for Chimay.  But not too hot, or it will taste like bananas and nail polish remover.

[majorvices]

Or WLP500 ....

[Joe Sr.]

It's possible that my transcription substituted what I had available for what was originally in the recipe.

I'll look later today for the actual issue.

[denny]

But not too hot, or it will taste like bananas and nail polish remover.

Absofreakinlutely!  When I see people talk about running this yeast in the upper 60s or 70s I cringe.

[denny]

Denny might have one...

I'll see if I can dig up my Chimaybe recipe.

[majorvices]

But not too hot, or it will taste like bananas and nail polish remover.

Absofreakinlutely!  When I see people talk about running this yeast in the upper 60s or 70s I cringe.

I start it at around 64 and then finish it off around 68. The first time I brewed it I pitched at 68 and fermented around 72-74 and was not happy with the results.

[denny]

I try to start it even a bit lower, like 60-62.

[gordonstrong]

62 for me

[Wheat_Brewer]

Zymurgy 1991 special issue, page 70 has a recipe for "She Will" which is a clone of the Chimay red.

I've brewed it many times and have my starter going to brew it tomorrow.

I do a partial mash with extract, but I can find the issue and scan the page if you want all grain. 

Here is what I transcribed in 2005 for a 5 gallon batch

8 lbs light DME
2 lnbs pilsner
1/2 lb munich
1/2 lb wheat malt
7 oz. candi sugar
3 0z Hallertau (4%) 60 min
1 0z Tettnanger (3.8%) 60 min
1 oz Saaz (3%) 30 min
3/4 oz. Centennial (9%) 2 min
Wyeast Abbey II 1762

I read in BLAM that the breweries often use brown sugar...which if I recall right means dark rock candy, but how interesting would that flavor be to put fresh brown sugar in?!