I am pretty sure I have that issue. I work late tonight and won't be off until after 8PM Pacific. Do me a favor and send me a PM and I'll try to get it for you tonight or tomorrow. If you don't remind me, I will forget.
This is definitely their flagship... I'd love to take a crack at it too. Since they got the foudres in, they are oak-"aging" some of it as well. I had it on tap at the Bavarian Lodge and it was fantastic... even more complex if you can imagine.
Why don't you just go and buy the stuff from the brewers coop? I'm pretty sure they sell clones, if you are lucky enough to find them at a time when they actually HAVE ingredients in stock.
1.75 AAU (.19 oz of 9.9% AA) Northern Brewer Hops @ 60 minutes
3.3 AAU (.66oz of 5% AA) Mt Hood Hops @ 25 minutes
4.4 AAU (.88oz of 5% AA) Mt Hood Hops @ 10 min
White Labs WLP 550 Belgian Ale Yeast
Add 1tsp of gypsum and enough acid to lower mash pH water to 6.5 prior to mash in. Mash at 155 degrees for 15 minutes then raise temp to 168 degrees for mash out (10 min). Sparge with 164 degree water.
Collect 6.5G of wort. Boil for 120 minutes. Add Hops according to schedule after first hour of boil.
Considering I live about a mile from the brewery this is one recipe I have been thinking about too. The Brewers Coop is definitely an afterthought for them these days.
__________________ Primary: Secondary: Kiwi Pale Ale, Belgian Golden IPA
Bottled: Ya Mama's Best Milk Stout, Munich Dunkel, Mackinac Island Dock Porter, Franziweizen, Banana Bread Winter Weiss, Redhead Irish Red, Dos Corazon IPA Future Brews: Amber Ale, Das Boot Kolsch, Ben's Kellerbier, Hopocalypse IPA, Fairy King Wheat
Cool, Ive been wanting to brew this but didnt want to bug them anymore. I have recipes for the Bitter End and Cane & Ebel if anyone wants them. PM me, I dont check in often.
Looking for the Bitter End if you or anyone else has it.
__________________ Primary: Secondary: Berliner Weisse Conditioning: Drinking: Belgian Wit, Dry Stout, Levitation On Deck: Pliny the Elder>Ordinary Bitter Partigle
I love Domaine. Does anyone else notice a sort of earthy, musty note to the nose? I have through a few tastings now and I wonder if the yeast is giving that off? Thoughts?
Would wlp500 be a good sub?
Cheers,
Bob
Two Brother's Domaine DuPage recipe
Since they got the foudres in, they are oak-"aging" some of it as well. I had it on tap at the Bavarian Lodge and it was fantastic... even more complex if you can imagine.
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