G'day,
I had the opportunity to sample more than a few La Fin Du Monde belgian strong golden ales when I was in Quebec a year or two back, and I thought I'd have a go at an AG clone.
Here's BeerAdvocate's info page on this excellent beer.
I found a recipe here, reproduced below:
I've got the WY3864 yeast, which I believe is the actual yeast used by Unibroue for this beer.
For the rest of the ingredients, I'm planning on substituting JW Wheat Malt for the White Wheat Malt, Weyermann melanoidan for the Belgian Aromatic Malt, and EK Goldings for the Styrian Goldings, because that's what I've got in the freezer. I was thinking of checking a supermarket in Chinatown for clear rock sugar for the clear candi sugar, or making my own according to these instructions on Craftbrewer.org.
Here's the promash recipe I've come up with:
Does that look ok?
Any info of where to get clear rock sugar would be greatly appreciated too.
cheers,
Len
I had the opportunity to sample more than a few La Fin Du Monde belgian strong golden ales when I was in Quebec a year or two back, and I thought I'd have a go at an AG clone.
Here's BeerAdvocate's info page on this excellent beer.
I found a recipe here, reproduced below:
The fermentation routine is 42 days, then filtered, re-yeasted and carbonated in the bottle. This is a beer that gets more complex with time, just use care in sanitation and handling.
5 gallon Recipe:
10 lbs. Pilsener Belgium
1.50 lbs. White Wheat Malt
1/2 lbs. Belgian Aromatic Malt
2 lbs Belgian Candi Sugar, Clear
1 oz. Styrian Goldings Pellet 5.25% AAU, 60 min
0.75 oz. Styrian Goldings Pellet 3% AAU, 25 min
2 Tsp Ground Coriander Seed Spice 10 Min
1 Tbsp Fresh Grated Orange Zest Spice 0 Min
WYeast 3864 Canadian/Belgian
Mash:
120F, 20 min
155F, 90 min
OG 1.085
Primary Fermentation: 12 days at 70F (which is 'cold' for this yeast).
Secondary Fermentation: 30 days at 75F, to finish and develop phenols.
Bottle with 1C corn sugar and allow to age up to 30 more days (about 12 to 15 for carbonation alone) at 70-80F.
I've got the WY3864 yeast, which I believe is the actual yeast used by Unibroue for this beer.
For the rest of the ingredients, I'm planning on substituting JW Wheat Malt for the White Wheat Malt, Weyermann melanoidan for the Belgian Aromatic Malt, and EK Goldings for the Styrian Goldings, because that's what I've got in the freezer. I was thinking of checking a supermarket in Chinatown for clear rock sugar for the clear candi sugar, or making my own according to these instructions on Craftbrewer.org.
Here's the promash recipe I've come up with:
La Fin Du Monde
BJCP Style and Style Guidelines
-------------------------------
18-D Belgian Strong Ale, Belgian Golden Strong Ale
Min OG: 1.070 Max OG: 1.095
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 7.63
Anticipated OG: 1.085 Plato: 20.54
Anticipated SRM: 5.2
Anticipated IBU: 26.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.9 5.40 kg. JWM Export Pilsner Australia 1.037 2
9.8 0.75 kg. JWM Wheat Malt Australia 1.040 2
3.3 0.25 kg. Aromatic Malt Belgium 1.036 25
16.0 1.22 kg. Candi Sugar (clear) Generic 1.046 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Goldings - E.K. Pellet 5.25 20.4 60 min.
24.00 g. Goldings - E.K. Pellet 5.25 6.2 25 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Corriander Seed Spice 10 Min.(boil)
0.60 Oz Sweet Orange Peel Spice 0 Min.(boil)
Yeast
-----
WYeast 3864 Canadian Belgian Ale
Mash Schedule
-------------
Total Grain kg: 6.40
Total Water Qts: 15.32 - Before Additional Infusions
Total Water L: 14.50 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 22.17 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 5 90 67 67 Infuse 74 14.50 2.26
mashout 5 10 74 74 Infuse 99 4.96 3.04
Total Water L: 19.46 - After Additional Infusions
Total Mash Volume L: 23.73 - After Additional Infusions
Notes
-----
actually 2 Tsp ground coriander seed, 1 Tbsp grated orange zest
Does that look ok?
Any info of where to get clear rock sugar would be greatly appreciated too.
cheers,
Len