chrisso81
Well-Known Member
- Joined
- 6/5/11
- Messages
- 104
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I recently shot the guys at MG an email for a few pointers on knocking out a Rapunzel and Dave was more than happy to give me a basic rundown on their recipe. I love the fact that these guys skip the pretentious bullshit and actually give pretty detailed information as far as their recipes are concerned, however, it is clear that there are a couple of subtle points left out. I was pretty surprised at the basic recipe.
Here's the response I received:
"Here's a basic rundown of how we brew it.
100% German Pils Malt
We add about 15% of the malt bill in Belgian Candy Sugar.
Mash at 65C
Hallertau hops - 30 IBU
Wyeast 1388 yeast - Belgian Strong Ale
Ferment it up to 26C if you can - this yeast loves it warm and creates some great esters at that temp. Make sure it ferments right out so its not too sweet - might take up to 12 days.
Starting gravity should be around 18.5 P (1.075 OG).
Finishing 3.0 P (1.012 OG).
Giving you around 7.5% abv.
Good luck! Let us know how you go..."
I have knocked up a recipe in Brewmate that hits about 7.8% and 31 IBU and while its a pretty simple recipe I'm sure the finer details are all in the ferment temps and candy sugar additions. I love the esters (pear and vanilla) and alcohol warmth of this beer (commercial version is 8.3%) and would love some input on creating a good clone recipe.
From what I have read I'm thinking that the temp should probably ramp up over the course of the ferment (beginning somewhere high like 22C and heading to 26C) and that it would be beneficial to feed the wort incrementally during the ferment as opposed to adding all the candy sugar to the boil.
Thoughts, opinions, recommendations and pointers are all more than welcome as I am hoping to put this brew down in the next few weeks. Would be nice to knock out a double batch and add some oak to one of the cubes as MG have released an oaked version in the past.
Cheers, Chris
Here's the response I received:
"Here's a basic rundown of how we brew it.
100% German Pils Malt
We add about 15% of the malt bill in Belgian Candy Sugar.
Mash at 65C
Hallertau hops - 30 IBU
Wyeast 1388 yeast - Belgian Strong Ale
Ferment it up to 26C if you can - this yeast loves it warm and creates some great esters at that temp. Make sure it ferments right out so its not too sweet - might take up to 12 days.
Starting gravity should be around 18.5 P (1.075 OG).
Finishing 3.0 P (1.012 OG).
Giving you around 7.5% abv.
Good luck! Let us know how you go..."
I have knocked up a recipe in Brewmate that hits about 7.8% and 31 IBU and while its a pretty simple recipe I'm sure the finer details are all in the ferment temps and candy sugar additions. I love the esters (pear and vanilla) and alcohol warmth of this beer (commercial version is 8.3%) and would love some input on creating a good clone recipe.
From what I have read I'm thinking that the temp should probably ramp up over the course of the ferment (beginning somewhere high like 22C and heading to 26C) and that it would be beneficial to feed the wort incrementally during the ferment as opposed to adding all the candy sugar to the boil.
Thoughts, opinions, recommendations and pointers are all more than welcome as I am hoping to put this brew down in the next few weeks. Would be nice to knock out a double batch and add some oak to one of the cubes as MG have released an oaked version in the past.
Cheers, Chris