mhot55
Well-Known Member
Just did a batch cloning 5 gallons Chimay Blue after researching various different recipes.
13.25 lbs Pilsner
1.00 lb flaked wheat
8 oz. caramunich
7 oz. aromatic
4 oz. special B
2.5 oz. chocolate
2 lbs Dark Candi Syrup
.5 oz Galena (60 min)
.5 oz Hallertauer (15 min)
.25 oz Hallertauer (2 min)
1/8 tsp grains paradise (15 min)
1/8 tsp grains paradise (2 min)
1/2 tsp orange peel, bitter (5 min)
5 tsp yeast nutrient
2 tsp yeast energizer
WY1388 (Belgian Strong Ale)
Mashed 149* @ 70 minutes
MEASURED OG= 1.090
Fermentation Schedule. Plan on leaving roughly 3 weeks in primary with ambient temp 63-67*, minimum 1 month secondary, minimum 1 month bottle
Here are questions I have:
1- Understand that 9% alcohol is expected but have seen differing OG and FG results (1.080-1.016 and 1.092-1.024). I anticipate around 1.020-1.022 FG. Fermentables should be high because of mash temp (149*). Does the yeast crap out? Should i use yeast nutrient at all during fermentation (end, middle)? I used yeast nutrient and energizer during boil.
2- I have seen some suggest need 6 months of conditioning. I understand it will be drinkable after a few months but gets better with age. Will it be too harsh after 3 months? I would've liked to have had this around Christmas (brewed OCT 4). Also had seen some people recommend adding fresh yeast to secondary. Is this advisable? Wouldn't it "dry"out the beer?
3- Finally bottling. What volumes of CO2 should I look to hit? Again there are different recommendations- I have seen 2.8, 3.0, and even 3.5 (even though style ranges between 2.3-2.9). Chimay seems to be highly carb'd for a belgian dubbel. Also, should more yeast be added at bottling or will there be enough suspended? I have made a few high gravity IPA and Specialty beers using different yeasts ranging from 1.080-1.090 and haven't needed to add yeast, but haven't used WY1388 with this high an OG before. Also have seen differing opinions on priming- all corn sugar or a mixture of corn sugar and candi syrup/ invert sugar. Ideas??
I know this is specific and long winded, but after research figured this would also help those who have seen different ideas also, as well as some questions that haven't been answered.
13.25 lbs Pilsner
1.00 lb flaked wheat
8 oz. caramunich
7 oz. aromatic
4 oz. special B
2.5 oz. chocolate
2 lbs Dark Candi Syrup
.5 oz Galena (60 min)
.5 oz Hallertauer (15 min)
.25 oz Hallertauer (2 min)
1/8 tsp grains paradise (15 min)
1/8 tsp grains paradise (2 min)
1/2 tsp orange peel, bitter (5 min)
5 tsp yeast nutrient
2 tsp yeast energizer
WY1388 (Belgian Strong Ale)
Mashed 149* @ 70 minutes
MEASURED OG= 1.090
Fermentation Schedule. Plan on leaving roughly 3 weeks in primary with ambient temp 63-67*, minimum 1 month secondary, minimum 1 month bottle
Here are questions I have:
1- Understand that 9% alcohol is expected but have seen differing OG and FG results (1.080-1.016 and 1.092-1.024). I anticipate around 1.020-1.022 FG. Fermentables should be high because of mash temp (149*). Does the yeast crap out? Should i use yeast nutrient at all during fermentation (end, middle)? I used yeast nutrient and energizer during boil.
2- I have seen some suggest need 6 months of conditioning. I understand it will be drinkable after a few months but gets better with age. Will it be too harsh after 3 months? I would've liked to have had this around Christmas (brewed OCT 4). Also had seen some people recommend adding fresh yeast to secondary. Is this advisable? Wouldn't it "dry"out the beer?
3- Finally bottling. What volumes of CO2 should I look to hit? Again there are different recommendations- I have seen 2.8, 3.0, and even 3.5 (even though style ranges between 2.3-2.9). Chimay seems to be highly carb'd for a belgian dubbel. Also, should more yeast be added at bottling or will there be enough suspended? I have made a few high gravity IPA and Specialty beers using different yeasts ranging from 1.080-1.090 and haven't needed to add yeast, but haven't used WY1388 with this high an OG before. Also have seen differing opinions on priming- all corn sugar or a mixture of corn sugar and candi syrup/ invert sugar. Ideas??
I know this is specific and long winded, but after research figured this would also help those who have seen different ideas also, as well as some questions that haven't been answered.