Belgian Quad - yeast recommendation?

[Oneflewover]

Just got back from holidaying in Brittany. Drank mostly local cider (when in Rome.....), but the local supermarket sold a good selection of Belgian beers. I tried several, my favourite of which was Chimay Blue. I think it scrapes into being a quad at 9%abv.

Anyway, I plan to brew something akin. I've got some ideas about hopping and grist, but looking for people's recommendations for yeast. Chimay Blue was quite dry so looking for reasonable attenuation I think. I would also prefer something that flocculates well. Any ideas? Cheers.

 

[strange-steve]

WLP500/Wy1214 are reportedly the Chimay strain so that'd probably be a good place to start. I haven't used that one myself but it should have decent attenuation, although the flocculation is listed as medium/low. WLP530 (Westmalle) has better flocculation and probably isn't a million miles away in terms of flavour.

 

[prog99]

I used crossmyloof Belgium ale for a quad last year with good results. This was a different style to Chimay blue though

 

[Sadfield]

It's rare to find a Belgian strain that flocculates well, and as a result most of the Trappiste breweries give they're beers a period of cold conditioning.

Mangrove Jacks M47 is one exception I can think of. Just watch for the abv though, IIRC it tops at 9%.

https://mangrovejacks.com/collections/craft-series-yeasts/products/belgian-abbey-m47-yeast-10g

 

[Oneflewover]

WLP500/Wy1214 are reportedly the Chimay strain so that'd probably be a good place to start. I haven't used that one myself but it should have decent attenuation, although the flocculation is listed as medium/low. WLP530 (Westmalle) has better flocculation and probably isn't a million miles away in terms of flavour.

Cheers Steve

 

[Oneflewover]

I used crossmyloof Belgium ale for a quad last year with good results. This was a different style to Chimay blue though

Thanks mate. Would prefer a liquid yeast for this I think

 

[Oneflewover]

It's rare to find a Belgian strain that flocculates well, and as a result most of the Trappiste breweries give they're beers a period of cold conditioning.

Mangrove Jacks M47 is one exception I can think of. Just watch for the abv though, IIRC it tops at 9%.

https://mangrovejacks.com/collections/craft-series-yeasts/products/belgian-abbey-m47-yeast-10g

Thanks, didn't know that. Given that a period of conditioning (cold or otherwise) will be the order of the day perhaps a less flocculant yeast will be ok......

 

[Sandimas]

I'm brewing a 7% Dubbel today (mash is on) and have a packet of M47 to use, not used it before but it looked a good choice for this so I took a punt. Packet says it's highly flocculant.

 

[Sadfield]

Thanks, didn't know that. Given that a period of conditioning (cold or otherwise) will be the order of the day perhaps a less flocculant yeast will be ok......

Most Trappiste breweries secondary at around 8°c for 2 to 6 weeks. Most of the other breweries tend to go lower for less time. Then there is Duvel, they secondary below freezing for 3 weeks.

 

[Zephyr259]

Wyeast 1214 is a massive pain with regard to flocculation, it rouses if you look at it funny. I got a bunch over into the bottling bucket and then the only way to pour a bottle clear was to drop it to fridge temp which spoiled the flavour.

Wyeast 3522 Ardennes is highly flocculant but more restrained in flavour.

 

[Oneflewover]

Wyeast 1214 is a massive pain with regard to flocculation, it rouses if you look at it funny. I got a bunch over into the bottling bucket and then the only way to pour a bottle clear was to drop it to fridge temp which spoiled the flavour.

Wyeast 3522 Ardennes is highly flocculant but more restrained in flavour.

Thanks, really helpful