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Chimay Blue Clone, WLP500, WY1214

http://www.candisyrup.com/recipes.html

I want to brew the Chimay Grand Reserve Clone.

I’m wondering what methods to use for crashing the temperature for a week, or if there are other fining methods (if that is what the crash is for). I’ve thought of putting the carboy in a cooler with ice. Keep in mind that I live in Houston, and I’ve bought an air conditioner for my closet to control temperatures down to 62 degrees F. I’ve modded the recipe to the following specifications for extract brewing:

5.00 gal Distilled Water Water 1 -
1 lbs Caramunich Malt (56.0 SRM) Grain 2 8.3 %
9 lbs Pilsner Liquid Extract (3.5 SRM) Extract 3 75.0 %
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 4 8.3 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5 8.3 %
1.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 7.5 IBUs
1.50 oz Hallertauer [4.80 %] - Boil 20.0 min Hop 7 5.4 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 8 -

For the first brew I am substituting 1 lb. DME and 1 lb. Corn Sugar for Pilsner 3 lbs.

You don’t need to cold crash nothing. If the yeast settles out on its own, you’re good to go. If not, you can always toss in some gelatin. Dissolve a tablespoon in a little warm water and watch the sediment settle out in a matter of minutes. Or maybe 24 hours.

Regular unflavored gelatin packs? Sounds easy. Thanks.

Skip the amber candi sugar. It adds no flavor and almost no color. Not to mention it’s ridiculously expensive and Belgian brewers don’t use it. Regular table sugar will be fine.

Well, I already have the candi sugar, should I throw it away?

I’m ordering 2 oz of Saaz & 2 oz of Hallertauer hops. Should I just throw the whole lot in, or save some for later? The Hallertau are leaf hops, the Saaz are pelletized. Plus, I was thinking of removing the corn sugar and DME substitution and just buy some more Pilsner LME. I could use the corn sugar for priming, and the DME for starter.

How long do you boil the table sugar to simplify it?

How long can you let the gelatin stay in the secondary?

The gelatin shouldn’t hurt anything. Of course, if fermentation is complete, why not bottle or keg the beer right away? No sense in aging it for a super long time. A couple weeks is plenty for an ale like this. Even one week would be fine.

By the way… The idea that sucrose sugar needs to be simplified or inverted is a bunch of hooey. Yeast has absolutely no problem breaking down sucrose all by itself. With few exceptions like lactose and maltodextrin, to yeast, sugar is sugar, and in fact sucrose is one of the easiest ones to eat, even easier than maltose which is the main sugar in beer wort!

The recipe called for one week in primary, two weeks in secondary (one week at 50*, one week at 35*). The beer has completed one week in primary, and a few days on gelatin at 62* (can’t go any lower). I read somewhere that the beer should get the gelatin for 5-7 days prior to bottling. I do plan on traditional Belgian bottling in 750ml with mushroom cork and wire hood.

How should I proceed? I’m considering completing a week in secondary, then priming to 3.0 volumes and bottling in the described manner. I don’t want bottle bombs, but I do want a nice champagne-like pop when I open a bottle. The amount of corn sugar I am planning on is 5.5 oz. However, that measurement was designed for 5 gallons, I know I have less than 5 gallons left (how much less is probably 1 or 2 quarts).

Thanks again for the attention to my first foray into home brewing, gentlemen. I do appreciate the advice.

A week or two in secondary is fine. Either way. Use your best judgment. I would reduce the priming sugar. I bet 4.5 oz will be plenty. Better to underprime than overdo it, I always say.

[quote=“Stephenish”]Recipes -                   Candi Syrup, Inc.

I want to brew the Chimay Grand Reserve Clone.

I’m wondering what methods to use for crashing the temperature for a week, or if there are other fining methods (if that is what the crash is for). I’ve thought of putting the carboy in a cooler with ice. Keep in mind that I live in Houston, and I’ve bought an air conditioner for my closet to control temperatures down to 62 degrees F. I’ve modded the recipe to the following specifications for extract brewing:

5.00 gal Distilled Water Water 1 -
1 lbs Caramunich Malt (56.0 SRM) Grain 2 8.3 %
9 lbs Pilsner Liquid Extract (3.5 SRM) Extract 3 75.0 %
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 4 8.3 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5 8.3 %
1.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 7.5 IBUs
1.50 oz Hallertauer [4.80 %] - Boil 20.0 min Hop 7 5.4 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 8 -

For the first brew I am substituting 1 lb. DME and 1 lb. Corn Sugar for Pilsner 3 lbs.[/quote]

Hi Stephenish,
I’m an extract brewer who is very interested in brewing this clone. Just wondering how yours turned out and if you made any changes or have any suggestions.

Also, I’m assuming the caramunich is the Belgian(shopping at NB), and that you did a mini mash? Sorry, I don’t know if it has to be mashed or steeped.

Thanks for any input,
Ron

Depending where you shop, CaraMunich is made both in Belgium and Germany. The results should be similar.

CaraMunich can be steeped and does not need mashing.

Thanks, Dave. You da man.

Stephenish,

Just a bump up to see how your brew turned out. I’m brewing this today and would love to know if yours turned out as you hoped.

Thanks,
Ron

So, my Chimay clone has been in the fermentor for two weeks. Steady fermentation, a little blowoff, but nothing violent. Went from OG of 1.079 to 1.021 when I checked the following Friday (about 6 days of fermentation), then checked again yesterday(two weeks in fermentor) SG was 1.019. Still getting several bubbles per minute through the airlock currently(glass carboy). Recipe said to rack to secondary after a week(I didn’t), and this was assuming a SG of around 1.010. Beer temp has been steady at 67-68F since about day 6. Before that, started at 62 and raised about a degree per day.

Questions:

  1. I know yeast can have a mind of their own, and it seems like these are about done, and I just didn’t quite get the 1.010 I was looking for. Thinking of just leaving in primary for another week. Can I add more yeast? Thoughts?

  2. Do I have a chance of bottle bombs since it seems I still have about .010 of sugars left to ferment according to the recipe?

  3. The beer is REALLY cloudy. Sample tastes good but yeasty. If it doesn’t clear on its own in a week or so, I was thinking about using gelatin. Good idea?

  4. This is my first big beer, and I think I’ve read that sometimes it is necessary to add some new yeast before bottling. Is this true, and if so, how do I do that?

Thanks for any help
Ron

  1. It’s probably not going to get down to 1.010. My guess is another point or two is all it’s going to do for you. And that’s fine. It shouldn’t taste terribly sweet or full – it is already well attenuated. But it is still fermenting. I think you need to leave it alone to ferment at 68 F for another week if not two if it’s still cloudy and bubbling. You don’t need to add any more yeast. You just need to be patient.

  2. If you bottled right now, you’d probably get gushers if not bombs. Be patient.

  3. Gelatin is always an option, but patience is a better option. If your patience wears too thin, then go ahead and slam it with gelatin.

  4. You don’t need any more yeast. There’s billions of cells in there. Don’t waste your time or money adding more yeast – trust me – you just don’t need it.

It should be done in another week or thereabouts. Really it should. Then if it’s still real cloudy, hit with gelatin and roll.

Thanks, Dave. I feel like I can breathe a big sigh of relief. This stuff smells awesome! Just don’t want to screw it up.

Gonna bottle this baby this weekend. Cleared nicely over the last week (you were right, Dave, patience is best) . SG last weekend was 1.016, and I’m pretty much expecting the same now.

Going for about 2.6 volumes carbing. Thanks for all the help.

Ron

I would prime less than that or you could still get gushers. How about 2.3 volumes (i.e., “normal”).

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