BELGIAN BEER RECIPES WHITE CHIMAY

Brewing Processes
1

ANYONE HAVE A CLONE RECIPE FOR CHIMAY WHITES

2

I do not have a recipe but the WY1214 is supposedly from Chimay.

3

Candisyrup has one on their site.

4

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.

5

Thanks I am in the process on making a grand reserve and  a Westmalle type triple . I will check these out.

6

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.

7

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.