.
Just wanted to say that I love this beer, and your recipe (and results) seem to be the best clone I've seen online.
I don't have the fermenter space right now, bu there will come a day that I brew this beer.
Thanks for the extensive info!
I have your 001 version in primary right now and im super excited... a bit too excited as it were. So i had harvested some yeast from a Chimay Blue bottle and made a big starter and used that. After krausen started i started to freak out cause i was uncertain whether or not they used a bottling strain and i didnt want to waste such a delicious brew. So i ended up pitching some WLP500 i had in the fridge on top of it, a really dumb move looking back on it. But its just doing its thing.
Can you guys put my mind at ease here? Ive read that harvested Chimay yeast should be wlp500 but ive read a couple things that had me doubting it. Did i possibly jack up my dubbel by overpitching?
Thanks!
Chromebrew said:Thanks for providing such great info! I will be looking for more of your posts
Any thoughts on using 1/2 45 and 1/2 90 or 3/4 45 and 1/4 90 to try and remain close in srm with benefits of 90 flavors?
chutracheese said:Is the only difference between v1and v2 using d90 instead of d45?
The observation is in response to other posters requesting an ABT 12 clone; the St Bernardus yeast isn't available commercially as far as I know and BLAM says the brewery employs a second yeast for bottle conditioning. If you don't have the yeast I don't think you can rally really produce the beer.
BTW St Bernardus ABT 12 is my # 1, I like it more than any of Trappists.. yes sacrilege I know.
Is the only difference between v1and v2 using d90 instead of d45?
A quick picture of my 002 attempt...overshot my gravity and ended up hitting 80 percent efficiency and 1.09.
View attachment 103630
Sid, I meant to respond to you on the SB12 yeast strains but we had not cultured or tested the strains in the SB12 until now. In this particular case BLAM is correct on the re-fermentation yeast being a secondary strain. Alternatively we'll try using US commercial Westmalle and also bottle conditioned yeast from a Westy 12. We have some really smart guys working on the St. Bernardus Abt12 trial and we expect to get the recipe right on.
Not a Chimay but a westy blonde recipe from csi - great brew....thanks for sharing recipe.
View attachment 104305
Thanks for responding, I've already scoped the recently published draft ABT 12 recipe on your website and have the ingredients ready to go. I've also brewed a couple of small test batches and a 20l quad using bottle cultured pater 6 (from a 33cl bottle). I bottled the full size batch a couple of weeks ago. For my money I think the bottled cultured pater 6 produces beer that is closer to St Bernardus than 3787 using a similar base recipe. But for me the truth will be in tasting the finished product...
But for me the truth will be in tasting the finished product...
Do you recommend repitch at bottling for this one?
Took another sample today, right around 1.011. Sitting at 58 degrees hoping it will finish out. I am still noticing a bit of banana, I know I did not let the fermentation temperature above 68, which it wasn't even there for long. Did you experience this flavor and aroma early on CSI? Color is very close to where it should be now, still needs to clear but its obvious itll darken the few more shades it needs.
Ryan
Well I bottled to corked Belgian's yesterday, carbed to 3 volumes. Tasted the left over from the bottling bucket and wow. Already the difference from a week ago is astonishing. So balanced, slight alcohol, but then again its 9% so two weeks from now I will sample again. Nice belgian ester and spice, with the bready malt backbone. Slight fruit, but not too much, and the Banana is no longer noticeable. Bottled twelve capable Belgian 375ml to sample once a month to monitor progress. Hopefully I will have the the patience and strength to not kill this batch before a years time. I am very excited about this batch. I will be doing the D180 soon, plan on waiting til primary of an imperial stout is finished first. Partly to so I can track down enough belgian strength bottles.
I added the entire thing. I have never done a starter that big, is that bad practice?
Does anybody have a Beersmith export of this recipe? I'm having problem setting it up in Beersmith because the result is a much lower SRM beer, Beersmith gives 12 SRM while the recipe here 20.3.
Beersmith is also calculationg to high FG but I'm less worried about that.
I only have access to Weyermann grains, but I think I have selected pretty accurate replacements.
Does anybody have a Beersmith export of this recipe? I'm having problem setting it up in Beersmith because the result is a much lower SRM beer, Beersmith gives 12 SRM while the recipe here 20.3.
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Sleepyemt said:The 90 L* means lovibond which is a different scale, From CSI:
Thanks for the good word. Lovibond is comparative to SRM in the following formula:
deg Lovibond = (SRM + 0.6) / 1.35
For instance, L 45 would equate to about 59.9 SRM.
Cheers,
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