Author Topic: have you had a chemay?  (Read 3255 times)

Offline billyonetwo3

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have you had a chemay?
« on: April 01, 2011, 08:27:43 PM »
Wow.... that’s a good beer.... anyone have a good Belgian recipe?

Offline dbeechum

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Re: have you had a chemay?
« Reply #1 on: April 01, 2011, 09:03:05 PM »
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.
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Offline euge

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Re: have you had a chemay?
« Reply #2 on: April 01, 2011, 09:49:23 PM »
Denny might have one...
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Offline majorvices

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Re: have you had a chemay?
« Reply #3 on: April 02, 2011, 05:38:26 AM »
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.
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Offline oscarvan

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Re: have you had a chemay?
« Reply #4 on: April 02, 2011, 06:40:37 AM »
I like the red.....
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Offline Joe Sr.

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Re: have you had a chemay?
« Reply #5 on: April 02, 2011, 07:17:56 AM »
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
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Offline gordonstrong

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Re: have you had a chemay?
« Reply #6 on: April 02, 2011, 07:19:25 AM »
1762 is the Rochefort yeast. Use 1214 for Chimay.  But not too hot, or it will taste like bananas and nail polish remover.
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Re: have you had a chemay?
« Reply #7 on: April 02, 2011, 07:40:35 AM »
Or WLP500 ....
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Offline Joe Sr.

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Re: have you had a chemay?
« Reply #8 on: April 02, 2011, 08:35:56 AM »
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.
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Offline denny

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Re: have you had a chemay?
« Reply #9 on: April 02, 2011, 08:54:54 AM »
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.
Life begins at 60.....1.060, that is!

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Offline denny

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Re: have you had a chemay?
« Reply #10 on: April 02, 2011, 08:55:26 AM »
Denny might have one...

I'll see if I can dig up my Chimaybe recipe.
Life begins at 60.....1.060, that is!

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Re: have you had a chemay?
« Reply #11 on: April 02, 2011, 08:59:36 AM »
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.
Keith Y.
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Offline denny

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Re: have you had a chemay?
« Reply #12 on: April 02, 2011, 09:03:00 AM »
I try to start it even a bit lower, like 60-62.
Life begins at 60.....1.060, that is!

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Offline gordonstrong

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Re: have you had a chemay?
« Reply #13 on: April 02, 2011, 09:13:08 AM »
62 for me
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Offline Wheat_Brewer

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Re: have you had a chemay?
« Reply #14 on: April 02, 2011, 10:23:34 AM »
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?!
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