Originally Posted by neovox
Found it cached on Google Dragonmead Final Absolution Triple Clone
AHA Style 02-C Belgian and French Ale, Tripel
Min OG: 1.060 Max OG: 1.096
Min IBU: 20 Max IBU: 25
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.094 Plato: 22.49
Anticipated SRM: 5.4
Anticipated IBU: 35.3
Brewhouse Efficiency: 75%
Wort Boil Time: 70 Minutes
% Amount Name Origin Extract SRM
80.0 12.80 lbs. Pilsener Belgium 1.071 2
10.0 1.60 lbs. Munich Malt(2-row) America 1.008 6
10.0 1.60 lbs. Candy Sugar 1.015 0
Amount Name Form Alpha IBU Boil Time
1.80 oz. Hallertauer Mittelfruh Whole 4.50 29.7 60 min
0.40 oz. Styrian Goldings Whole 5.25 3.9 30 min
0.80 oz. Czech Saaz Whole 3.50 1.7 3 min
Yeast: White Labs WLP500 Trappist Ale Yeast
Mash Type: Multi Step
Grain Lbs: 14.40
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 2.50 Before Additional Infusions
Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 140 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 150 60 Min
Mash-out Rest: 168 15 Min
Sparge: 168 60 Min
Total Mash Volume Gal: 10.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Brewed this a little bit ago. Good recipe. I have a few thoughts.
Pause for full disclosure: I have not read pages 7 through 55. Forgive me for anything that has been changed/optimized since.
My background: I started going to Dragonmead shortly after they opened. I've always loved Final Absolution and remember when they came home with the WBC medal. I also remember when they decided to change the formula to make it "closer to style". (Unrelated to this - I also remember when "Crown Jewels" was called "Big Larry's IPA" and you only ordered "Broken Paddle" when it was out.) That's how long ago I was there. I lived 1/4mi from the brewery for 3 years and came by as often as I could. A lot of my MBA homework was done at their bar. I moved away to Chicago in 2008 and have always tried to visit when I'm back home.
I brewed the recipe above but upped the candy sugar to 2lbs. Don't have fermentation temperature control at the moment, so I let it free ferment in my basement in a KCMO summer, which definitely let it get warmer than it should have.
I had a lot of trouble clearing this one out, even after kegged and cooled. I built a new keezer and held it at 35, which helped a good deal. I also happened to get a filter system at the same time so I filtered through a 5mu then a 1mu.
Experience: This is a really good tripel recipe. Definitely get the fruity sweetness that you want and it's a great color with a nice head. Like I mentioned, it fermented warm, and the hot alcohol is somewhat distracting, but that's my fault, not the recipe.
Cloning: My brother-in-law came to visit us in Kansas City and brought a bunch of Michigan beer, including a 4 pack of Final Absolution. I just did a side-by-side and I have to say I was surprised. The DM FA had a lot more carmel malt flavor and aroma than I remembered. That contrasted sharply to the homebrew recipe that was very traditional to the tripel style. Color was close and the difference in clarity was something I wrote off to a long bottle conditioning vs. a short term kegging. I'm sure mine would clear over time.
Verdict: I have to say I prefer the clone to the bottles that my bro-in-law brought me. Much more traditional to the style, which I like. I love FA, but I prefer the homebrew flavor.
Photo is attached. DM is on the left. Homebrew is in the jar on the right.