chimaybeish - belgian dubbel

[don'tmakemegobackinthebox]

my first belgian dubbel today. it's half way in to the boil and this is the recipe i've used. loosely based on si's recipe but i've toned it down a bit. (no pics i'm afraid, swmbo has gone off with the camera)

2 hour mash
water treated to the chimy profile listed in brew like a monk.
0.33 g calcium chloride
0.2 g gypsum

4.2 kg pale 70.5%
600g munich 10.1 %
200 g special b 3..4%
160g wheat malt 2.7%
500g dark belgian candi and 300 g clear 13.4 %

wlp 500 growing in a 3 litre starter for a week

70g bobek 5.2AA 90 min 22EBU
70g hersbruker 2.1 AA 90 min 9EBU

20g hersbrucker last 10 mins 1EBU

[simple one]

Any chance of listing the water profile for chimay please?

[don'tmakemegobackinthebox]

calcium 70
bicarbponate 216
magnesium 7
sodium 7
sulfate 21
chloride 21

i ended up collecting 23 litres at 1056. i was aiming for 21 at 1065. according to the beer engine my efficency has dropped from 73% to low 60's. arse.

should still be 6.3% depending on final gravity.

this lot is destined to be bottled with 2g of rehydrated s05 and 100g of sugar in the bottling bucket

time to stick my northdown wonder in a corni and tidy up

[simple one]

Thanks very much. Why aren't you just going to bottle with original yeast? Poor flocking propeties?

[alabaster cheeks]

just opened a bottle of chimay blue
thas one serious beer

[don'tmakemegobackinthebox]

because i've got some s05 in the freezer and according to the frequently asked questions section and steve flack's advice i'll need 2 grams of a dried yeast. i haven't got a clue how much of the primary strain to mix in to the bottling bucket. i don't fancy having exploding beer bottles!

[don'tmakemegobackinthebox]

haven't had any chimay blue
i can feel a beer order coming on

i really enjoyed the chimay white. maybe i'll order some of that as well!

[simple one]

You do realise the amount of yeast isn't really critical to CO2 volumes? Its the amount of sugars which will give the volumes and pressures. Admitedly there will be less sediment with a clear beer, fresh yeast and possibly a better settled yeast base.