Dubbel-ish

[Kyle]

10#2oz Pilsner Malt
1# Wheat Malt
.25# Belgian Aromatic
.5# CaraMunich I
.75# Crystal 60
1oz Chocolate Malt

.4oz Galena @60min
.25oz Challenger @15min
.5oz Saaz @ 1min

WYeast 1214

Mash at 153F for 75 minutes
Sparge at 170F for 15 minutes

4 weeks in primary fermenter

[Kyle]

I will be bringing 2 slants of the 1214 to the meeting. Thomas should check to make sure I did it properly before people brew with it. Basically I just washed and sanitized the Activator 1214 Pack, and then dumped some into a couple of slants and shook. I could not find the "thingy" Thomas used to streak the yeast on the slant, so I just shook it. If it doesn't work, I'll bring some of the yeast cake in a mason jar

[Dave Savoie]

I will be bringing 2 slants of the 1214 to the meeting. Thomas should check to make sure I did it properly before people brew with it. Basically I just washed and sanitized the Activator 1214 Pack, and then dumped some into a couple of slants and shook. I could not find the "thingy" Thomas used to streak the yeast on the slant, so I just shook it. If it doesn't work, I'll bring some of the yeast cake in a mason jar

your not supposed to let yeast come into contact with the glass only the agar agar

[Kyle]

This was my attempt to clone the Chimay Red. Clearly, the choice of American hops is implausible for the real deal, but my knowledge of hop nuance for the American is much more rigorous than for the Noble varieties.

I did, however, not just add random hops. I chose Galena to give it a clean bitterness, and Challenger since its spicyness reminds me of Chimay hoppage. And the Saaz, you can't go wrong with Saaz.

All in all, this looks, smells, and tastes quite a bit like the actual Chimay Red: Success!