Thread: Grande Reserve

Originally Posted by Gingermick

Anyone got any idea how to make a brew like the avatar? I know they have their own cultivated yeast but I'm still keen to brew a dark strong beer.

You can culture the Chimay yeast (it's all the same strain) from any bottle of Chimay, but it seems easier to me to use Wyeast 1214/White Labs WLP500, which is almost certainly the Chimay strain

"Someone elses Quote"



"1214 Belgian Ale

Wyeast says: Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation - medium; apparent attenuation 72-76%. (58-68oF).

To say that this yeast has "a lot of character" would be an understatement. Fruity esters in abundance, and a touch of spiciness (phenolics) put this yeast in the "not for the faint of heart" category.

In general, I think you want to ferment this yeast in the lower part of its temperature range. However, I did have trouble with diacetyl on one batch that was fermented at around 60F.

This is supposedly the Chimay strain. I would tend to agree; if not identical, it is at least similar." end quote

Now as far as making the brew do you want recipe's for "full mash" or dump and stir and add a few extras"?

There are actually quiet a few recipe's on the web now days for a variety of Belgian ales. (Do a google or Yahoo search) Still in storage at the moment whilst I reno the house is all my old full mash recipe's and I have several for Belgian ales. Will see if I can dig them out.

A very simple recipe to try is this one thats been around for awhile now.

lethaldog’s chimay blue label

*LDME= Light Dried Malt Extract

• ldme 2.3kg
• black grain (crushed) 30g
• soft dark brown sugar 400g
• blended honey 250g
• bittering hops hallertau 40g
• bittering hops goldings 20g

if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. wyeast1214 or abbey ale, final volume 15litres.

Crush black grain, steep in hot water for 1 hour, strain.

boil all ingredients for 40 min then strain and adjust to 15 litres with cold water, wait to pitch yeast untill it reaches 25°C.

Or, to make the traditional 23L:

• ldme 3.5kg
• black grain (crushed) 45g
• soft dark brown sugar 600g
• blended honey 375g
• bittering hops hallertau 60g
• bittering hops goldings 30g

if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. or wyeast1214 or any abbey ale final volume 23litres.

Crush black grain, steep for 1 hour, strain. boil all ingredients for 40 min then strain and adjust to 23 litres with cold water, wait to pitch yeast untill it reaches 25°C.

Hope this helps

C

Wow, thanks very much.