I tasted a recent dubbel against Chimay Red last night, and I think it is the closest that one of my brews has gotten to it’s commercial inspiration (flavor-wise anyway, the color is a bit off).
The Chimay has a slightly deeper cherry/leather flavor than mine, but they are very, very similar.
Hopefully the yeast will drop out soon. It’s been a while since I last used 1214, but my recollection is that it doesn’t flocc very well (it’s only been in cold storage for a week and a half).
I was very successful with WLP530 one time – one time. Tasted wonderful and scored a 41 in competition. I have tried to brew it 2 or 3 times since then and it’s never been the same. I need more practice with the Belgians. I will be running a couple of experiments this year, trying to clone not Chimay but this time La Fin du Monde. Very soon. By like April or May I will know more.
The homebrew is the darker one. Try a little less color malts and/or dark syrup, and maybe boil for a little shorter time – 45 minutes or even less might be good enough. Save any dark syrups for the end of the boil for sure. These things will help you nail the clone.
German Pils - 76.9%
Torrified Wheat - 7%
Cara 8 - 5.2%
Aromatic - 3.5%
Acid Malt - .4%
Candi Syrup D45 - 7%
1 oz EKG - 60 min
1.25 oz SG - 30 min
2 one month old smack packs of 1214
I pitched at 68°, oxygenated for 90 seconds, and then put it in the ferm freezer with the controller set to 66°. I let it rise up to 72 over the next 3 days and finish out there before racking it to the serving keg with priming solution.
My experience with 1214 is that it can throw more banana than I’m into, so I stopped using it for a while. I’m not really sure why it worked out well this time.
The reason I ask is that I’ve been doing a lot of research on ester synthesis and higher alcohol production, with Trappist yeast in particular being the driving force.
I have heard many people talk about the banana flavors they get from 1214 when fermenting at higher than normal (64 F) temperatures and I am always looking for data points to the contrary, especially since my own experience contradicts that.
Do you usually pitch 2 packs of yeast and aerate the same?
Up until about a year ago, I made a yeast starter for every batch. These days I will often just pitch 2 smack packs for a moderate gravity ale. I do aerate the same.
This is definitely the best beer I’ve gotten with 1214. I plan to use it some more.
Really cool to hear. I’m trying to get a post together on ester synthesis and higher alcohols with these yeasts. Hopefully this month. I’ve personally never had good luck with it when I try to hold it cool. I usually pitch at 66 and let it ride into the low 70s.