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Chimay Blue clone#2

Chimay Blue clone#2

Belgian Dark Strong Ale • All Grain • 18.93 L


Some interesting info in the notes section.

September 25, 2004  09:29am

5.0/5.0 1 rating

Ingredients (All Grain18.93 L)

  • 6.5 kg Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 0.80 kg Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 0.12 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.13 kg Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.05 kg Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 0.06 kg Candi Sugar Amber

    Candi Sugar Amber

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 0.20 kg Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 22 g Cluster - 7.0 AA% pellets; boiled 60 min


    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • 7 g Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 7 g East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 7 g East Kent Goldings - 5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 7 g Saaz - 5.0 AA% pellets; boiled 1 min


    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 5 g curacao peel - (omitted from calculations)

    curacao peel

  • 3 g fresh ground coriander seed - (omitted from calculations)

    fresh ground coriander seed

  • Wyeast 1762 Belgian Abbey II™

    Wyeast 1762 Belgian Abbey II™

    High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.


Due to research I've found that they use cluster hops (surprisingly) as well as the addition of curacao peel and coriander (more so bck in the 70's and 80's when the grand reserve was just that 'grand)'. Wheat startch is also used, but I've decided on the torrified wheat instead. This version also differs from my original recipe (Chimay Blue clone #1)l in that I've used amber sugar in stead of dark(candysugar in both cases) and lessened the chocolate malt to 50g from 100g (curacao and coriander were not included in Clone#1). This is to bring it more in line with Blue's true SRM.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.087 1.075 - 1.110
Terminal Gravity: 1.019 1.010 - 1.024
Color: 16.9 SRM 12 - 22
Alcohol: 9.0% ABV 8% - 11%
Bitterness: 27.5 IBU 20 - 35



Chimay Blue Clone #2

2014-06-08 9:27am

When should I add the Curacao peel and coriander seed? Thanks, TonyG


when to add curacao peel and coriander

2015-02-06 9:48am

Generally I would add it in the last 5 minutes of boil (originally for sterilization purposes), flame out or in the secondary (more so secondary now, as I sterilize the peel and coriander a different way). Trying to preserve the aromatics as much as possible- hence late or in secondary.

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