La Fin du Monde Clone

[Randy]

At least it started out as a La Fin du Monde Clone. I put a bit more coriander and orange than the recipe called for. Also only hit 65% efficiency for my first All Grain rather than the 75% assumed in the calculations so my SG was 1.072.

The recipe is also attached as an html document as I can't seem to get the table tags to work in the forum window.

End Of The World


Recipe       End Of The World       Style       Belgian Tripel
Brewer       Randy       Batch       5.00 gal
Mashed

Recipe Characteristics
Recipe Gravity       1.081 OG       Estimated FG       1.022 FG
Recipe Bitterness       28 IBU       Alcohol by Volume       9.0%
Recipe Color       7° SRM       Alcohol by Weight       6.9%

Ingredients
Quantity       Grain       Use
10.00 lb       Belgian pilsener       mashed
1.50 lb       German wheat       mashed
0.50 lb       Belgian aromatic malt       mashed
2.00 lb       Honey       extract
Quantity       Hop       Form       Time
1.00 oz       Styrian Golding       pellet       60 minutes
0.75 oz       Styrian Golding       pellet       25 minutes
0.25 oz       Styrian Golding       pellet       10 minutes
Quantity       Misc       Notes
1.00 qt       White Labs WLP550 Belgian Ale       package
1.00 tsp       Irish Moss       1 tsp clarifying for 15 min
4.00 tsp       Corriander Seed       flavoring crushed 10 min
2.00 Oranges       Orange Zest       zest of orange for 2 min

Recipe Notes

75 minute total boil
Starter made from .25 lb pilsner DME and .25 gal water

Dough-In 12 qt @ 166 for 150 90 minute rest
Mash-out 8.5 qt @ 208 for 170 dump
Batch Sparge 1 8.1 qt @ 170 10 minute rest dump
Batch Sparge 2 8.1 qt @ 170 10 minute rest dump must have missed a calculation here as I hit around 6.5 with one batch sparge.
Expected wort 6.55

Seperately Bring Honey to 150, hold temp for 30 minutes, add to primary after wort

[Randy]

9 days in primary between 72 and 77 and it is down to 1.010

Tastes good, but some interesting notes. I am not sure if this is normal as it is my first fermentation in a carboy, but the krausen rose to the top of the fermenter after the first 24 hours of fermenting, and then again on the 7th day.

Is the second set of foaming normal?

[Jay]

never saw the second set of foaming before. Did you stir or did the tempature raise during the last day at all? That may have re-energized the yeast, which may make that happen.

Also, are you fermenting in a 5 or 6 or 6 1/2 gallon carboy?

-Jay

[Randy]

Using a 6.5 gallon carboy. no shaking, but temperatures did rise a bit on day 6 or so, perhaps that caused the yeast to have another party with a bit of lag that is.

[Jay]

What's was the starting gravity? You may want to check and see if the yeast is done.  I just calculated your attenuation and it's at 86%.

I would rack to secondary and cold condition.

[Randy]

Starting gravity was 1.072

I racked to secondary today and although I can't cold condition it, it is "cool" conditioning in the coolest portion of the basement. Should stay below 65 or so.

[Randy]

After a lot of searching I finally found the beer I had a couple of weeks ago that the hydrometer sample of this beer reminded me of.

Gouden Carolus Triple

http://www.hetanker.be/pag_en/triple.html


I probably could have found it a lot quicker if i hadn't tought it was Golden Carous...

I tired this at the Belgian place in Occoquan

[Randy]

After letting this sit in Secondary at aroudn 66 for a week, I am taking a page from the Duvel play book and doing some cold conditioning.

I fired up the fridge that the ex-owner of my house didn't bother to take with her, and stuck my carboy of almost tripel in. I figure I will leave it in there for a week or two to clear, and perhaps mellow a bit before bottling.

I was planning to repitch with a higher flocculation dry yeast before bottling anyway, and hopefully this will get a bit more of the WLP 550 out of the way.

[Randy]

I have acquired two cases of champagne bottles, plastic stoppers, and wire hoods. It is going to be really hard to wait another week or two til I bottle this one.

Probably going to shoot for somewhere around 4.5 volumes of CO2.

[DerekT]

Randy,

I routinely fill Belgian 750 ml. bottles and seal them with stoppers and cages. Do yourself a favor and come in and by yourself a wire tool if you don't have one as they will save you a ton of labor. Tying up the cages by hand is a lot more painful and slow going than you may know. The tool is cheap -- believe me when I say you will want one.

Oh, and by the way, make sure to bring one by in a few months for, you you... "assesment."

[Randy]

Damnit!

I have had to agree to a moratorium on purchasing brewing related paraphenalia. At least until I get another two or three beers bottled. So looks like I will need to McGuyver something together out of a bit of stiff wire and some chewing gum.

[DerekT]

Randy,

I understand your predicament but the part is cheap and I'm telling you, you will be really sorry after doing all of those manually. I did it once and never will again. Trust me on this one -- it's a justifiable expense that also saves lots of time, not just effort.

[Randy]

This stuff came out of secondary crystal clear! To bad I mucked it up by adding yeast and sugar for bottle conditioning.

Hopefully a month in the bottles will have it nice and clear again.

Champagne bottles are pretty easy once you get the hang of it, My ghetto wire closing tool worked ok, but needs some refinement.

I made it out of the top of a broom handle and a bit of clothes hanger wire. We'll see if Katherine get more annoyed at me cutting the top off of brooms, or buying random brewing supplies

[Jay]

well - you can alway's try the "Dual-Use tools are illegal and should not be tolorated" - see how far that get's you

[JMUBrew]

As Alton Brown would say though "Unitaskers are forbidden".  (He says as he uses tin snips to cut apart a chicken on the show!)