Got some yeast. What should I brew?

[bertus_maximis]

Long story short, I got sick of formulating new recipe idea's, heading to the LHBS to grab the ingredients, only to find they didn't have the yeast I wanted to brew that particular style. So I did the sensible thing and went and grabbed some yeast first with the idea of formulating a recipe around that.

I picked up some Wyeast 1968 London ESB, and some Belgian Abbey 1214. So my question is, What do think I should brew? What would you brew? I brew 5 gallon all grain batches with a 48qt cooler and 9g boil kettle. I have used the 1968 before so I have an idea of what I might brew with that, but i've never used 1214 before.

Looking forward to hearing what you guys would do

 

[beergolf]

1214 is the Chimay strain of yeast, so a dubbel, tripel or a BDSA comes to mind.

If you want to get a good handle on what the yeast tastes like, just do the very basic tripel recipe. 80% pils, 20% sugar and hop to a BU:GU ration of .37 using noble hops. Hallertau, Styrian Goldings, or Saaz. I like Saaz. Pitch the yeast at 65, and then slowly raise the temp over the course of a few days. Give it plenty of time to finish.

 

[bertus_maximis]

Never realised it was the Chimay strain. Kinda cool as Chimay white cap is one of my favourite Belgians. Was thinking of doing a clone of that or another simple tripel recipe, but I'm also thinking a christmas ale might be in order. Something like a spiced dubbel? Made a few Tripel's before and they turned out ok. Never made a dubbel so fancy trying something new. I really like N'ice Chouffe so something along those lines would be awesome, I'll maybe lower the ABV though. Time to start recipe building methinks.

I like Saaz too by the way!