ANYONE HAVE A CLONE RECIPE FOR CHIMAY WHITES
I do not have a recipe but the WY1214 is supposedly from Chimay.
Candisyrup has one on their site.
Don’t know of a good Cinc Cents clone, but a Westmalle type recipe using WY1214 (Chimay) makes a really nice tripel - I’ve done it a few times. OG 1075-1080, 35 IBU, just Belgian Pils with 15-20% cane sugar. Mash 146F / 90 minutes, pitch 1214 @ 62F, ferment at 64F for 72 hours, then slowly ramp up to low 70s until FG.
Thanks I am in the process on making a grand reserve and a Westmalle type triple . I will check these out.
WY1214 is a real PITA to get to clear. And you better ferment on the cool side or it can throw a ton of banana ester (Isoamyl acetate). I find to minimize the isoamyl acetate you need to pitch no warmer than 64 degrees and aim for a higher pitch rate.
Four and a half years ago I did a take on Wheeler and Protz’s recipe for Chimay White. My brewhouse efficiency has improved a lot since then, but here is my session recipe from then. I believe their recipe called for amber malt where I used brown malt, but they are very similar.
This beer turned out great.
Chimay White- Wheeler and Protz
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 30.50
Anticipated OG: 1.072 Plato: 17.59
Anticipated SRM: 9.4
Anticipated IBU: 33.3
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
83.6 25.50 lbs. Pale Malt(2-row) America 1.036 2
4.9 1.50 lbs. Brown Malt Great Britain 1.032 70
3.3 1.00 lbs. Crystal 10L America 1.035 10
8.2 2.50 lbs. Cane Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.85 oz. Saaz Pellet 5.20 21.3 90 min.
1.30 oz. Hallertau Hersbrucker Pellet 3.67 10.6 90 min.
0.70 oz. Hallertau Hersbrucker Pellet 3.67 1.4 15 min.
Extras
Amount Name Type Time
1.50 Unit(s)Whirfloc Fining 7 Min.(boil)
1.15 Tsp Wyeast Yeast Nutrient Other 10 Min.(boil)
Yeast
White Labs WLP500 Trappist Ale
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 5
BLAM says that at the monastery, ferment is started at 68F and rises to 81-82F. I was happy using WLP500 from 64 slowly up to 70 by third day of ferment, seeing that optimum range is 65 - 72F for WLP 500 per White Labs. I remember that I really liked the contribution of esters with some fruitiness done this way with that yeast.