Belgian ale, Abbey beer, Trappist, Chimay, all-grain
Source: Tony Babinec (email@example.com), HBD #1071,
The Chimay yeast is a very important component of making a Chimay
clone. You might try to get your hands on Wyeast Belgian ale
yeast, though to me it doesn't taste like Chimay's.
- 9 pounds U.S. 2-row
- 1.5 pounds Munich malt
- 0.5 pounds 60L (or darker) crystal malt
- 1-2 ounces of chocolate malt
- 1 pound of honey or dark brown sugar
- 6 - 7 AAUs bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
- Chimay yeast, of course
Add hops at 60 minutes before end of boil. You are not looking for
high hop bitterness, nor should there be noticeable hop aroma.
If you're not an all-grain brewer, then don't use the 2-row or
munich malt but use, say, 7 pounds light, unhopped dry malt extract
instead. Use crystal and chocolate malt for color. The honey or
brown sugar will boost the starting gravity as well as contribute
to the flavor and body of the finished beer. You might try doing
the fermentation at a relatively "warm" temperature, say, 70 to 75
degrees F. This should lead to more of that Chimay flavor in the
finished beer. And, don't drink the beer all at once, as its
flavor will evolve in the bottle over time.