04/05 evening brew

[AT]

Chimay Grande Reserve Clone

OG: 1.087
FG: 1.015
SRM: 34 (amber with some red tones)
IBU: 27
ABV: 9.0%

For 5 gal recipe:

Grains:
13.33lb Belgian 2-row Pilsner Malt
8 oz Belgian Cara-Munich Malt
6 oz Belgian Aromatic Malt
4 oz Belgian Special B Malt
2.5 oz British Chocolate Malt


Hops:
1/2 oz Yakima Magnum (6 HBU) - 60 min boil
1/2 oz Hallertau Hersbrucker - 15 min boil
1/4 oz Hallertau Hersbrucker - 2 min boil

Other Additions:
1.5 lb Belgian Dark Candi Sugar - 60 min boil
1/8 tsp Grains of Paradise - 15 min boil
1 tsp Irish Moss - 15 min boil
1/8 tsp Grains of Paradise 2 min boil

Ferment at 65F with WLP500 Trappist Ale

Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleard (approximately 6 weeks) with:

1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for aproximately 6 weeks until carbonated, then store at cellar temperature.

H+G never sent my Irish moss but i assume it doesn't matter in a dark ale anyway?
Also i never got my grains of paradise in the post yet, they're supposed to be spicey, what can i replace it with? a little pepper?
also the Magnum hops in H+G were listed as 14.4%aa so i didn't buy but i have a selection of hops to replace them

[prolix]

good luck mate!

[AT]

the mash is on

[JacktheMac]

Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?

[oblivious]

Looks good, if you want to save your self some money in the future drop the rock candy, none of Trappists use it. Chimay use corn starch apparently or table sugar would be a good substitute and maybe increases the special B for color.

[tubby_shaw]

Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?

I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C
It is more than a little attenutive

Good luck with your brew AT

[AT]

[quote="JacktheMac"]Nice one Alexander, good luck. Is the WLP500 the original yeast?


i read on a few sites that it is but i'm not 100%

[Wez]

All the best AT, have a great one mate!

(Last brew before Mrs AT returns ?)

[AT]

All the best AT, have a great one mate!

(Last brew before Mrs AT returns ?)

You got it in one Wez
She's back Sunday evening and i wanted tomorrow to watch the horse racing and drink an ignorant amount of drink and possible pass out and not have to listen about it off the woman for two months

[JacktheMac]

Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?

I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C
It is more than a little attenutive

Good luck with your brew AT

Wow - that sounds like the way to go. Do you happen to know if the bottle yeast is the same as the main fermentation yeast? I was going to buy a culture but no point if a bottle of Chimay will do the trick - free beer and less expensive to boot.

[tubby_shaw]

Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?

I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C
It is more than a little attenutive

Good luck with your brew AT

Wow - that sounds like the way to go. Do you happen to know if the bottle yeast is the same as the main fermentation yeast? I was going to buy a culture but no point if a bottle of Chimay will do the trick - free beer and less expensive to boot.

Yes it's the same strain of yeast, according to the Chimay website the beer is centrifuged to clear but then the original strain of yeast is reseeded for bottle conditioning
If you have a look at the second page of this Thread you'll see the yeast in action.

[AT]

sparging i hope it tastes as good as it looks

[Andy]

Nice one AT!

[mysterio]

Good luck AT, i'll be interested to hear how it turns out

[AT]

Good luck AT, i'll be interested to hear how it turns out

It's gonna be a long wait it needs six months at least, i was thinking about trying a bottle every month and comparing results? maybe let a few bottles go for a year or more