| Author |
Message |
    
Tom Klepfer
New Member
Username: Tfk
Post Number: 21
Registered: 02-2004
Posted From: 67.54.216.175
| | Posted on Thursday, December 01, 2005 - 03:22 pm: | 
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I'm thinking about brewing a clone of Chimay Cinq Cents, the white label version. I've yet to find a recipe that sounds close, and don't have the "Brew Like a Monk" book.
First off, is the book worth buying? Any recipes out there? Yeast recommendations? I know a few of you are Belgian fanatics......
Tom |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4044
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Thursday, December 01, 2005 - 04:45 pm: |
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You know, I haven't seen a good recipe for Cinq Cents. I notice that it's a holiday seasonal selection at the provincial liquor stores here. I'll stop in and buy a few bottles. It's certainly the hoppiest of the Chimay offerings.
There may be some hope for hops in our house this year. My wife actually said last weekend that SNCA was a good complement to spicy food (Thai stir fry). That's quite a statement from someone who said when I first met her that she didn't like Heineken because it was more bitter than other light beers. |
dhacker
New Member
Username: Dhacker
Post Number: 20
Registered: 11-2002
Posted From: 207.230.140.240
| | Posted on Thursday, December 01, 2005 - 05:14 pm: |
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I get the feeling Bill that armed with that knowledge, you'll wear the apron for a while, and that you're buying Curry, Lemongrass, and Krachai powder in 50lb. sacks! |
Paul Edwards
Advanced Member
Username: Pedwards
Post Number: 833
Registered: 03-2003
Posted From: 70.227.30.158
| | Posted on Thursday, December 01, 2005 - 05:41 pm: |
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Tom,
Brew Like a Monk is a good read, but it's not long on recipes, clone or otherwise. it does provide some good info that might help you develop your own recipe.
Bill, so you've finally worn her down on the hop bitterness thing, eh? |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1715
Registered: 03-2002
Posted From: 136.182.2.221
| | Posted on Thursday, December 01, 2005 - 07:22 pm: |
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> Yeast recommendations?
culture from the bottle. I've tried to duplicate this beer a few times. I've come close, but not perfect. I'll post my recipe later... |
Paul Edwards
Advanced Member
Username: Pedwards
Post Number: 834
Registered: 03-2003
Posted From: 70.227.30.158
| | Posted on Thursday, December 01, 2005 - 08:00 pm: |
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Wyeast 1214 and White Labs WLP500 are both supposed to be Chimay. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4048
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Thursday, December 01, 2005 - 10:21 pm: |
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If you use the Chimay strain, keep the fermentation temperature to a reasonable level or it's bubble gum city. I recommend 65 F. |
Tom Klepfer
New Member
Username: Tfk
Post Number: 22
Registered: 02-2004
Posted From: 209.176.40.66
| | Posted on Thursday, December 01, 2005 - 11:20 pm: |
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Brandon, I'm afraid it will be hard to find a sample here in Texas that's reasonably fresh - one that's been handled correctly, anyway. Our climate can take a toll on mishandled beers. But who knows, I might get lucky and find viable yeast.
Bill, there just don't seem to be any reasonable recipes floating around. Maybe Brandon will have one.
Tom |
Bob Girolamo
Junior Member
Username: Brewerbob
Post Number: 79
Registered: 06-2002
Posted From: 71.131.76.166
| | Posted on Friday, December 02, 2005 - 01:58 am: |
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I've had good luck with 90% Pilsner and 10% cane sugar. Hallertauer for bitterness, flavor and aroma
around 30 IBU's and of course, WLP500 purportedly and I would say, yes the Chimay strain.
Shoot for 1.080 and that should get you there.
Oh yeah...use really soft water. I think that applies for most Trappist styles.
Ask not what your country can brew for you but, what you can brew for your country!
http://www.geocities.com/bob_girolamo
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Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1688
Registered: 10-2002
Posted From: 68.64.185.27
| | Posted on Friday, December 02, 2005 - 03:19 am: |
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Tom,
Down here in Florida we have much the same handling as you do in Texas, plus the fact the 99.99% pf people here in Florida will only drink Bud means that Chimay stays on the shelf for a long time. However I have cultured the Chimay yeast from a bottle of Chimay Red Label twice (2 out of 2 times).
I like pushing the fermentation temperture up to 68F to 70F with the chimay yeast. Not too bubble gum, but just enough bananas and peppery spice.
-Doug |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1717
Registered: 03-2002
Posted From: 12.161.154.108
| | Posted on Friday, December 02, 2005 - 03:51 am: |
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OK here it is...I've not brewed it in over a year though. The ingredients may seem odd, but it's what worked for me. It's for 5 gallons and uses hop pellets. I've not brewed it since I switched to whole hops and 10G batches...
9.5 lbs 2-row
0.5 lbs Munich
0.5 lbs german wheat
4 oz British crystal (120L??)
2 oz 80L crystal
1.5 lbs white sugar (added at the end of the boil)
Mash @ 149 for 60 mins
5/8 oz Perle hops (7.8 AA) 60 mins
1/2 oz N. Brewer (7.3 AA) 60 mins
1/4 oz Fuggles (5.0 AA) 60 mins
1/4 oz Perle 15 mins
1 gram Grains of Paradise 15 mins
1.2 L starter of Chimay yeast.
This one takes a long time to ferment...slow but steady.
OG 1.073, FG 1.012
My tasting notes compared to a glass of Chimay...
The Chimay was:
* A little bit darker
* A little more carbonated
* less aroma (malt/estery)
* better head retention
The Clone was
* nearly dead on for alcohol/phenol flavor
* underattenuated compared to the real thing
I didn't write down the fermentation temperature.
The hop choices and amounts were likely limited by what I had on hand. |
Tom Klepfer
New Member
Username: Tfk
Post Number: 23
Registered: 02-2004
Posted From: 209.176.40.62
| | Posted on Friday, December 02, 2005 - 06:09 pm: |
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Thanks guys! I'll go with pils malt and candi sugar (or corn sugar) and maybe a touch of colored malt. I'm surprised by the Grains of Paradise, Brandon. Is that in the original? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4062
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, December 02, 2005 - 07:25 pm: |
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Brandon's recipe seems quite plausible to me. I'll put that on my list of beers to brew in the future. A little more sugar would increase the attenuation and dry the finish. In my mind Cinq Cents is rather dry. |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1718
Registered: 03-2002
Posted From: 12.161.154.108
| | Posted on Friday, December 02, 2005 - 10:58 pm: |
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> Is that in the original?
Probably not but it's something that I add to my trappist ales. Belgian beers are difficult to clone because as the saying goes the belgian brewers are not necessarily the most forthcoming when it comes to recipes.
> A little more sugar would increase the
> attenuation and dry the finish.
I think that's an excellent idea. |
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