Chimay Red recipe

[tubby_shaw]

I have just made up a starter from two bottles of Chimay Red which hopefully will be ready to pitch at the weekend

Having read the back of the bottle which helpfully lists the ingredients as ;
Water, barley malt, wheat, sugar, hop and yeast.
I have trawled the web looking for a recipe but none of those that I found contained unmalted wheat
So I have come up with the following recipe,

5kg pale malt
500g amber malt
500g flaked wheat
75g chocolate malt
500g cane sugar
30g perle hops 90 minutes boil
10g Saaz hops 15 minutes boil

Yeast from bottled Chimay Red

Any comments or suggestions
Does anybody know if the bottle yeast is the same as the brewer's primary yeast I know that the beer is centrifuged and then reseeded with yeast but different or original strain

[mysterio]

Here's the recipe from Clone Brews. It says to reculture the yeast so i suspect its the same strain:

Chimay Red

OG : 1.068 - 1.071
IBU 25
SRM 18-19
ABV 7.1%
5 US gallons (18.9L)

4.5kg Maris Otter
113g Belgian aromatic malt
230g Belgian cara-munich malt
28g chocolate malt
680g Belgian candi sugar
--
57g Tettnanger @ 4% AA (8HBU) 90mins (31% less for all grain)
7g Styrian goldings 15mins
7g Hallertau Hersbrucker 15mins
1tsp Irish moss

1st choice yeast: Recultured yeast from Chimay Red.
2nd choice: Wyeast 1214

[tubby_shaw]

Thanks guys,
I intend to use some form of unmalted wheat as it is listed as an ingredient on the bottle.
It's good to be reassured that the yeast may well still be the primary strain. I have cultured Chimay yeast from the bottle in the past and its performance was unreal It regularly tried to escape from the brewbin and it was certainly no lager yeast

[oblivious]

Hi

Here is a tread on Chimay red,

http://forum.northernbrewer.com/viewtop ... chimay+red

This is the recipe for Denny Conn, he had been cloning a number of Trappist beer for some time now


11 lb. 2 row pale malt
1 lb. 10L Munich
.5 lb. Special B
.5 lb. wheat malt
.5 lb. biscuit malt
.5 lb. crystal 60
1 lb. dark candi sugar (or sub 1 lb. cane sugar and 1 oz. carafa for color)
1.25 oz. Spalt 5.1% 60 min. (6.375 AAU)
.5 oz. Spalt 20 min. (2.55 AAU)
mash at 150 for 60 min.
OG=1.078 (a little on the strong side)
Any noble hop will work...just keep the AAU the same

[steve_flack]

1st choice yeast: Recultured yeast from Chimay Red.
2nd choice: Wyeast 1214

You may as well use the Wyeast yeast as it's the same strain and probably there will be less chance of infection making a starter from a decently healthy yeast - not one that's been asleep (or dying) at the bottom of a bottle for a while.

Incidently White Labs WLP-500 is also the Chimay yeast.

My understanding is that the wheat that Chimay use is some form of wheat flour. Several Belgian breweries use wheat flour/corn flour/wheat starch in their beers - particularly in the Tripels. Chimay apparently uses quite a lot.