Abbey Beer

Classification: Belgian ale, Abbey beer, Trappist, Chimay, all-grain

Source: Tony Babinec (tony@spss.com), HBD #1071, 2/5/93

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.

Ingredients:

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

Procedure:

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.