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Old 02-15-2012, 06:33 PM   #1
Coohang
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Default My Maredsous 8 Quest...please be critical! :)

OK – fellow home brewers – I need advice. I have homebrewed for a few years (extract and partial mash) and have recently got my single tier HERMs all grain system up and running. I am 30 gallons in and a feel comfortable with my rig. I also have a fermentation chamber to control ferm temps….

One of my goals is to brew a version of Maredsous 8 – a belgian ale that I think is awesome. I have searched all over and have seen partial threads – but no real solid recipes with follow up. With what I have (and what I have stolen from other threads) – I will explain my plan….

Proposed Recipe (5 gal):
12 lbs Belgian Pilsner (I will use Franco-Belges Pilsen)
1 lb Caramunich Malt 60
1 lb Special B Malt

Mash at 152F for 70 min
Mash out at 165F for 10 min

90 min boil
1.5 oz Styrian Goldings (60 min)
1 oz Saaz (10 min)
Add Dextrose (corn sugar) to reach desired OG to get 8% ABV during last 15 min (OG around 1.070)

Cool and oxygenate.
Pitch yeast at 64F. WY1388 (750mL starter on stir plate).

Primary: After 5 days at 68-70F – heat ramp to 81-82F until terminal gravity.
Secondary: crash temps to low 50F’s for 2 weeks.
Bottle: re-pitch small starter of WY1388 and corn sugar (store at 70F for at least 3 weeks – or until carbonated)

What does everyone think of this plan?
Anything that should be changed/altered?
Has anyone tried to clone Maredsous 8?
Any and all help/comments/criticisms are accepted – I will try to update this thread during my quest…

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Old 02-15-2012, 08:26 PM   #2
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Maredsous 10 is one of my favorite beers.. I blame this beer for my "good" beer addiction

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Old 02-15-2012, 09:16 PM   #3
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Candi syrup inc. one of the importers of belgian sugars has some clone recipes that are probably close for both the 8 and 10. Admittedly their recipes strangely always include their products :P. In this case you can probably replace the syrup with a similar amount of table sugar or dextrose and achieve a close approximation.
http://www.candisyrup.com/recipes.html
Here's another discussion with a similar recipe on the NB forums
http://forum.northernbrewer.com/view...hp?f=4&t=32031

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Old 02-15-2012, 10:14 PM   #4
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@rockfish - thanks for the comments. I have seen the candisyrup clone - and the NB forum discussion. I am hoping to hear from someone who has tried one of these - at least learn from their mistakes

A while back - I also ran across the below site. I emailed for a copy of the recipe...no luck. http://www.humpsbrewing.bluegosling....ubbel-trouble/

Keep the comments/suggestions coming....

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Old 02-15-2012, 10:54 PM   #5
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I don't know if it will be a clone, but it looks like a nice recipe for a Belgian.

Instead of corn sugar you can just use plain table sugar. I have also used turbinado sugar in some of my Belgians and it adds a nice taste to the brew. I have used the Candi Syrup products and I highly recommend them, they are very good. I often add the sugar after fermentation slows, usually about 4-5 days. Just boil the sugar up in a little water, cool and add to the fermenter. This lets the yeast work on the more complex sugars of the wort for a few days and then they get a feast of simple sugars later.

Your fermentation schedule looks great. Pitch low and slowly get the temp up works great.

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Old 02-16-2012, 12:17 AM   #6
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Beergolf - thanks for the idea. After I add the sugar (after 4 or 5 days in the primary) - exactly how fast do ramp up the temp? Example - 3 degrees per day until you reach 80F?

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Old 02-16-2012, 02:46 AM   #7
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I usually raise the temperature 2 degrees a day after the first couple of days of fermentation.

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Old 03-24-2012, 12:03 AM   #8
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Well all...starting my starter in the morning. Planning on brewing the first attempt Monday...let me know if you have any last minute suggestions! More posts to come...

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Old 03-27-2012, 01:55 AM   #9
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Trial #1 is in the fermenter. Brew day went pretty well. 70% efficiency with 5 gallons at 1.067. Why is 70% making me feel crappy?

I am assuming that I will need to add 1 lb of dextrose to get up in the 8% range. I plan on doing that in a few days...then start the heat ramp...

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Old 03-29-2012, 01:41 PM   #10
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Ok all - I have a question and would really like your thoughts. I hope that I am not over thinking this....which I am known to do.

Please see above for my proposed fermentation schedule and other comments.

As of now - this is in the primary with active fermentation which started pretty quickly (12 hrs at 64F, then bumped it up to 68F - it has been at this temp for about 48 hrs). All is going well....

My question/issue - I have to add 1 lb of dextrose (per comments above I was thinking around day 4or5 when active fermentation starts to decrease) and I also have to start the heat ramp (up to 80F in 2F/day increments).

Exactly how would you do this (in what order - or does it matter)? Would you start the heat ramp prior to adding dextrose - or would you wait until a few days after adding dextrose to start the heat ramp?

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