Love this style. Like a Tripel, but you can have 3-4 beers and not get too waxed. I stumbled upon the style at the Wesvleteren visitors center six years ago. I used to work for a Belgian company whose factory was about 45 minutes away from the brewery. My recipe is similar to yours, but I have been using WLP570 since it has a little less Belgian character. I might try the Westmalle strain next time, which is what Westvleteren uses, and ferment it a bit cooler. I really like your videos and the approach to recipe development. You are the RUclips version of Ray Daniels. Stay thirsty my friend.
@@MeanBrews I’m going to be entering my single in this year to competition, we will see how it goes. One thing I always wonder if recommended aging time for different styles. That seems to be one of the hardest things to nail down.
I recently brewed a Chimay Doree Clone and it came out OK. Not a clone for sure. I think I messed up cause I fermented under pressure with the Chimay yeast. Next time I will let it ferment normally and also try your recipe for sure with the Westmalle yeast. Thanks for another great video.
I have heard that if a lot of esters are needed in Belgian beer, then the wort does not need to be aerated so that there is a hungry pause before fermentation
Nice video. Am brewing a Single/Enkel/Patersbier next week, but quite different from yours (tend to use only British ingredients in an attempt to reduce carbon footprint). Am trying WLP575 and will be using the resultant yeast cake in a BDSA. It's a vitality starter if you just want to "wake up" the yeast but for it not to enter the reproductive phase.
Love this style. Like a Tripel, but you can have 3-4 beers and not get too waxed. I stumbled upon the style at the Wesvleteren visitors center six years ago. I used to work for a Belgian company whose factory was about 45 minutes away from the brewery. My recipe is similar to yours, but I have been using WLP570 since it has a little less Belgian character. I might try the Westmalle strain next time, which is what Westvleteren uses, and ferment it a bit cooler. I really like your videos and the approach to recipe development. You are the RUclips version of Ray Daniels. Stay thirsty my friend.
Very similar to what I’ve been brewing, I do find a little orange peel to be a nice addition.
One of the recipes in the dataset is my concoction where I added sweet orange peel and coriander
@@MeanBrews I’m going to be entering my single in this year to competition, we will see how it goes. One thing I always wonder if recommended aging time for different styles. That seems to be one of the hardest things to nail down.
I recently brewed a Chimay Doree Clone and it came out OK. Not a clone for sure. I think I messed up cause I fermented under pressure with the Chimay yeast. Next time I will let it ferment normally and also try your recipe for sure with the Westmalle yeast. Thanks for another great video.
I have heard that if a lot of esters are needed in Belgian beer, then the wort does not need to be aerated so that there is a hungry pause before fermentation
I have not tried this method. I would be worried of under attenuation.
Nice video. Am brewing a Single/Enkel/Patersbier next week, but quite different from yours (tend to use only British ingredients in an attempt to reduce carbon footprint). Am trying WLP575 and will be using the resultant yeast cake in a BDSA.
It's a vitality starter if you just want to "wake up" the yeast but for it not to enter the reproductive phase.
Thanks! Had a brain fart there while filming.
Hit me with that Cream Ale dawg.