Chimaybe

[Barley Water]

I am glad to hear that your Belgian came out so well. There is no way in hell I would send 6 bottles of well aged beer like that to a competition, I would drink it myself (and then make some more).

Over the last month I have brewed another batch of both the Blonde and the Dubbel. Last year's Blonde came out really well and did well in our big contest over here (although it did not place it made the second round and I was really happy since it was my first try). This year's iteration was adjusted a little for the flaws pointed out on the score sheets (I increased the honey malt, dropped the wheat a little and dropped the hopping to increase the sweetness. I will also increase the carbonation when I bottle the stuff).

The Dubbel on the other hand did not come out nearly as well. I think I got way to heavy handed with the date syrup as the beer tasted too alcoholic and estery. This time I decided to follow the great Jamil's formulation hoping for better results. The problem is, I think I have issues with authority figures or something because I can not seem to follow directions. Instead of using table sugar as called for, I used jaggary. I also felt the need to add raisins which I ground up in a blender and carmelized in some of the first runnings (God I hope I get the raisin/rummy taste I am after here). I am again using WLP500 (the Chimay strain) but I made a little bigger starter for both batches this year in an attempt to avoid any off flavors, I guess time will tell.

My next project will be a Belgian pale ale since the Antwerp yeast is currently available. After that, it is lager time, should be fun.

[pokerswazi]

oooh, I'm really looking forward to brewing this. I ordered all the ingredients last week and am going to do the brew next weekend. My wife is really keen on belgian beers and was the one pressing me to do it. Up until now I have been sticking to standard British styles, with a few wiesses thrown in. I'm really bad at storing beers though, it's gonna be a real test of my will power to keep this for any length of time.

[danwlx]

I'm looking to brew this at the weekend. I've noticed that the original author recommends upping the sugar percentage used to around 15%. I have a silly question, do you simply reduce the pale malt by the correct amount to compensate?

Also, I may try to make my own candi sugar, however does anyone know of a good alternative?

[danwlx]

Is anyone able to offer advice on my post above before I brew this weekend? Any guidance on when to add the sugar would also be good! I'm assuming towards the end of the boil?

[coatesg]

Add during boil (last 10 min or so) - just make sure it it's well dissolved.

As for percentages, if you want the same OG, then yes, reduce the pale malt.

Use a big pitch of yeast here, it's a strong beer that you need to get the ferment right on, or it'll under attenuate or have the wrong flavour profile.

[danwlx]

Thanks for the reply. Brewed this on sunday, had a bit of a nightmare, ended up at 1.082 rather than 1.093.

Only made 10 litres and pitched a starter made from 280 grms of DME in a couple of pints of water. I was surprised not to have more yeast at the bottom of the starter vessel 2 days after making the starter, pitched it and it's now bubbling away after 24 hours but seems a little sluggish. I hope I haven't under pitched too much.

[coatesg]

280g of DME in 2 pints is a bit too strong for a starter - 100g/litre is more like it.

Brewing at high gravity isn't easy - efficiencies tend to drop, and you need huge pitches of healthy yeast to get proper fermentation.