Chimay Rouge (Red) is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
The commercial description mentions Galena Hops, Tettnanger hops, and caramunich malts - so these have been
incorporated into this recipe. It also mentions pilsner malts that I chose to eleminate in favor of Maris Otter
malt for a bit more rich taste.
As with all Belgian beers, it is not so much about trying to make a beer that tastes like the original as it is capturing the Belgian brewing attitued of doing a way with style and putting your own local stamp or your beer.
I elected to go with White Labs Abbey Ale yeast in this one, but you could easily culture yeast from a Chimay or another Beligan (or American Belgian-style) beer.
All Grain Recipe - Chimay Red ::: 1.064/1.015 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
11 lbs. - Maris Otter - 2 Row malt
1 lb. - Candi Sugar (ligh to medium in color) make your own
1/2 lb. - Caramunich Malt
1/4 lb. - Aromatic Malt
1 oz. - Chocolate Malt (optional)
Hop Schedule (28 IBU)
1.25 oz. - Tettnang - 60 min.
1/2 oz. - Galena - 15 min.
1/4 oz. - Styrian Goldings - 15 min.
White Labs Abbey Ale Yeast (WLP530) - 1800 ml starter
Mash at 151° for 60 min.
Sparge as usual
Boil for 60 minutes (remember to compensate your water)
Add the Candi Sugar near the end of the boil to prevent browning
Cool and ferment at 68° to 72°