my chimay clone

GTI86 · Post by **GTI86** » Monday Feb 07, 2005 12:46 pm

After trying a chimay a few weeks ago I thought Id try a clone brew well
heres the recipe from scratch.
3kg light liquid malt
500grms light wheat malt
500grms raw sugar
40grms northen pride at start of boil
20grms hallertru at 40min of boil
whole irish moss tab at 50min
200grms med crystal grain
200grms cara malt grain stepped and added to fermenter
and a wyeast trappist ale pitched at 28degres
first time using liquid yeast pleased with the result 24 hours and the airlocks going crazy bubbling every 3 seconeds will let you guys know
how it comes up

thehipone · Post by **thehipone** » Monday Feb 07, 2005 2:41 pm

What's the AA on the northern pride hops?

Looks like it might be a little heavy on the hops for a clone. You might want to up the specialty grains a bit too.
It should taste fine, using the right yeast will help quite a bit.

GTI86 · Post by **GTI86** » Monday Feb 07, 2005 3:00 pm

Might have got the hops wrong think it was only 20grms of each but smells
great

thehipone · Post by **thehipone** » Tuesday Feb 08, 2005 9:39 am

What sort of color is it? Lots of belgians use fairly dark malts like Special B (never seen it in Australia). Some aromatic malt is perfect for this style too. Maybe try some small amounts of Weyermann Caramunich or Cararoma if you give this one another go. And don't forget to give it plenty of time in the bottle to grow up and reach it's full potential.

Not trying to badmouth your recipe, it looks good. Just offering up some things to try if it isn't quite spot on.

GTI86 · Post by **GTI86** » Saturday Feb 19, 2005 2:36 pm

yeah I had a chat with my hbs and he said the belgian malt was pretty
hard to get and expensive color was very dark amber havent bottled
yet airlocks still bubbleing 1 every minute will give it a few more days
been thinking of leaving it for two mounths before tasteing dont know if
i can hold off but

Dogger Dan · Post by **Dogger Dan** » Saturday Feb 19, 2005 11:38 pm

I think you should try and hold off,

It might be pretty large tasting and it will need time to mellow

Dogger

(I can't believe I posted that, someone mark the log)

GTI86 · Post by **GTI86** » Sunday Apr 10, 2005 6:37 pm

Hey dogger cracked one of these on the weekend and very nice dark amber coulor and seams to change flavour each sip bit like the chimay very potent but guessing around 9% had 3 and was feeling it.
Is there any way to retain a strong head on a high alcohol beer as the head only lasts around 10secs ?

Post by **Oliver** » Sunday Apr 10, 2005 7:07 pm

I'm assuming the higher alcohol lessens the surface tension, meaning it's harder for bubbles to be maintained.

You could try adding some maltodextrin (corn syrup) to your brews to increase head retention.

Oliver

Dogger Dan · Post by **Dogger Dan** » Sunday Apr 10, 2005 11:10 pm

I wouls suggest you need more unfermentables to hold the head. More Wheat malt maybe?

Dogger

Post by **Oliver** » Monday Apr 11, 2005 11:12 am

Nice one, DD.

Yep, apparently wheat (malted or unmalted) is good for head retention.

Oliver

Guest · Post by **Guest** » Monday Apr 11, 2005 12:15 pm

Does this mean that wheat beers have good heads?

Jay.

Evo · Post by **Evo** » Monday Apr 11, 2005 3:27 pm

Yeah. Normally wheat beer is served with massive head, like Paul Vautin.