La Fin du Monde clone

257 calories 17.3 g
Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 257 calories (Per )
Carbs: 17.3 g (Per )
Created Monday November 6th 2017
1.079
1.007
9.5%
26.8
8.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Dingemans - Pilsen14 lb Pilsen 36.8 1.7 82.4%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5.9%
1 lb Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 5.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 5.9%
17 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 2 Boil 60 min 24.61 72.7%
1.50 oz Brewmaster - Czech Saaz1.5 oz Czech Saaz Hops Pellet 2.4 Boil 5 min 2.21 27.3%
5.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Mash-in @152 degrees Infusion 146 °F 60 min
3 gal Pre-boil target = 7.75g Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.3 psi       Temp: 36 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
Arthur St kitchen sink, Liberty, MO, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 23 20 19 18 148
Assumptions:
.125g water lost per grain lb
.036g water lost per hops oz
18% of pre-boil volume lost per 60min of boil
4% of post-boil volume lost when chilling from boil to pitch temp.
***
Therefore, given total volume of 9.5g water (mash & sparge):
-- 1.75g lost in 14lbs grain, yields 7.75g pre-boil volume
-- .198g lost in 5.5oz hops, reduces to 7.55g
-- 1.36g lost in 60min boil of 7.55g, reduces to 6.19g before chill
-- .247g lost during chilling, yields 5.94g to keg
** Goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Mash Chemistry and Brewing Water Calculator
 
Notes

When adding Candi Syrup (just before placing immersion chiller), take out 1QT of wort from boil, mix in the syrup, and then return it to the kettle.

Use a blow-off tube. Set ferm chamber to 2°F below target temp.

Ferment at 64°F for 2 days.
Raise temp by 2°F every 2 days until 76°F (about more 12 days?).
Hold at 76°F until gravity is stable, about 7 to 10 more days.
Let rest at 72°F another 7 days.
Pressure transfer to keg and lager in keezer ON CO2 for 5 weeks.
Cellar any bottles at 55°F (ideal, or fridge temp if needed).

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Last Updated: 2022-10-14 16:46 UTC

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