9 pounds U.S. 2-row
1.5 pounds Munich malt
0.5 pounds 60L (or darker) crystal malt
1-2 ounces of chocolate malt
1 pound of honey or dark brown sugar
6 - 7 AAUs bittering hops, a mix of hallertauer and kent goldings, added at 60 minutes before end of boil.
You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
Chimay yeast, of course
If you're not an all-grain brewer, then don't use the 2-row or munich malt but use, say, 7 pounds light,
unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or brown sugar will
boost the starting gravity as well as contribute to the flavor and body of the finished beer. You might try
doing the fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F. This should lead to
more of that Chimay flavor in the finished beer. And, don't drink the beer all at once, as its flavor will
evolve in the bottle over time.