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Du Monde clone

261 calories 23.4 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 261 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created Monday November 6th 2017
1.079
1.015
8.4%
18.8
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 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 1.4 Boil 60 min 16.32 72.7%
1.50 oz Brewmaster - Czech Saaz1.5 oz Czech Saaz Hops Pellet 2.8 Boil 5 min 2.44 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
3.25 gal <3.5sparge; pre-boil = 7.5g? Sparge 170 °F --
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °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: 32.35 psi       Temp: 68 °F       CO2 Level: 2.8 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
Est .10g water retained per grain lb; 18% boiloff per hr
Therefore, total volume of 9g water - 1.5g lost in grain - 1.35g lost during boil of 7.5g, yields 6.15g before chill....just above the 6.0g recipe fermenting bucket target to be safe
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Mill grain twice

  • Don't leave heat on after meeting mash-in temp.
  • Sparge and drain while boil kettle heats up.

  • Secondary for 14 days in primary bucket. Use blow-off tube if bucket volume will be >6g
  • 3 days prior to racking to secondary, roast & soak cocoa nibs:
    • bake nibs on cookie sheet @250° for 12 min
    • soak nibs in vodka to cover, for 3 days
  • Rack to secondary, adding nibs tincture. Leave for 7-10 days

    How many days max in advance to ROAST, and to GRIND?

    For each gal of wort, cold brew 1oz of coffee in 5 oz of water:
  • Boil 4-6 cups water for 10 mins in large Pyrex, sanitize lid, seal, and place in fridge overnight
  • Take French/course ground coffee and steep in the cold water 24hrs
  • Filter the resulting toddy thru a coffee filter, cheesecloth, or muslin sack and add when carbonating
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-22 02:39 UTC
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