Chimay Cinq Cents clone
CHIMAY CINQ CENTS
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.009
IBU = 27 SRM = 7 ABV = 8%
Ingredients
10 lbs. (4.5 kg) Belgian 2-row pale malt
1 lb. (0.45 kg) amber malt
0.5 lb. (0.23 kg) crystal malt (10 °L)
2 lbs. (0.91 kg) clear Belgian candi syrup
6.75 AAU Styrian Golding hops (60 min.) (1.5 oz./43 g at 4.5% alpha acids)
2 AAU Hallertua Mittelfruh hops (20 min.) (0.5 oz./14 g at 4% alpha acids)
White Labs WLP500 (Monastery Ale) or Wyeast 1214 (Belgian Abbey Style Ale) yeast
1 cup corn sugar (if priming)
Step by Step
Mash malts in 15 qts. (14.2 L) of water for thirty minutes at 148 °F (64 °C). Add in 3 qts. (3 L) boiling water to raise temperature to 152 °F (67 °C). Hold 45 minutes, then sparge with 12 qts. (11. 4 L) water at 170 °F (77 °C). Add to kettle clear syrup, and first hop addition. Boil 60 minutes, adding hops at times indicated. Cool and pitch yeast. Ferment warmish (68 to 72° F/20 to 22 °C) for two weeks allowing fermentation temperature to free-rise if you so desire. Condition at roughly 65 °F (18 °C) for three to four weeks. Transfer beer to keg or prime and bottle
Written by Scott Russell
Deep copper to light brown, fruity and rich, there just isn’t a better beer in the world than this Belgian Trappist ale. This is essentially an all-grain recipe, although there are some sugar adjuncts for higher alcohol content. The yeast is essential. I carefully saved the dregs from an entire six-pack of the White Label and a 22-oz. bottle of the Cinq Cents (which Michael Jackson says are the same thing) and built up to a half-gallon starter. Golden syrup is an English sweetener (increasingly easy to find here; check your gourmet bakery shop if your homebrew supplier isn’t carrying it yet), which is essentially invert sugar.
