NOTEWhen I tried to submit this recipe it said I was missing one field from Tasting Notes. I didn't realize it was reset to All Grain from Partial Mash. Someone else needs to reset that as I can't see how to do it now that it's posted.
This is my second beer brew and I got this bad photocopy recipe from someone who got it out of a book somewhere. My copy is falling apart so I wanted to post what I could read of it still so I don't lose the recipe. I don't really have a lot of experience brewing yet but my wife assures me that this has all the qualities and aromas as an original Belgian Abbey where she lived.
From what I can still read this is more or less a clone of a Belgian Tripel called La Fin du Monde (The End of The World) from Chambly, Quebec.
Original Gravity: 1.086
Final Gravity: 1.015
Content: ~9%
Heat 2.5 gallons (9.5L) water to 164F (73C)
Crush:
4lb (1.8Kg) Belgian Pilsner Malt
1lb (454g) malted wheat
1lb (454g) caravienne
1lb (454g) light (20L) Crystal malt
Add to liquor and steep at 152F(67C) for 90 minutes.
Sparge with 3 gallons (11L) water at 168F (76C)
Add to runnings:
6lb (2.7Kg) unhopped, extra light malt extract
8oz (227g) Belgian Candy sugar (clear candi sugar substitute)
Bring to boil then add:
Perle hops
Boil 30 minutes then add:
Syrian / Kent Goldings hops
Boil 30 minutes more then remove from heat.
Cool then top up to 5.25 gallons (20L) with chilled, preboiled water.
Cool to 68F (20C) then pitch:
Belgian Strong Ale Yeast (recultured or Unibroue, Wyeast 1383 or equivalent)
Ferment at 65F (18C) for two weeks then transfer to secondary and condition cool (50-55F [10-13C]) for 5-6 weeks.
Prime:
1 cup (237ml) extra light dry malt extract (DME)
Bottle and age at 50F (10C) for 8 weeks.
This is my second beer brew and I got this bad photocopy recipe from someone who got it out of a book somewhere. My copy is falling apart so I wanted to post what I could read of it still so I don't lose the recipe. I don't really have a lot of experience brewing yet but my wife assures me that this has all the qualities and aromas as an original Belgian Abbey where she lived.
From what I can still read this is more or less a clone of a Belgian Tripel called La Fin du Monde (The End of The World) from Chambly, Quebec.
Original Gravity: 1.086
Final Gravity: 1.015
Content: ~9%
Heat 2.5 gallons (9.5L) water to 164F (73C)
Crush:
4lb (1.8Kg) Belgian Pilsner Malt
1lb (454g) malted wheat
1lb (454g) caravienne
1lb (454g) light (20L) Crystal malt
Add to liquor and steep at 152F(67C) for 90 minutes.
Sparge with 3 gallons (11L) water at 168F (76C)
Add to runnings:
6lb (2.7Kg) unhopped, extra light malt extract
8oz (227g) Belgian Candy sugar (clear candi sugar substitute)
Bring to boil then add:
Perle hops
Boil 30 minutes then add:
Syrian / Kent Goldings hops
Boil 30 minutes more then remove from heat.
Cool then top up to 5.25 gallons (20L) with chilled, preboiled water.
Cool to 68F (20C) then pitch:
Belgian Strong Ale Yeast (recultured or Unibroue, Wyeast 1383 or equivalent)
Ferment at 65F (18C) for two weeks then transfer to secondary and condition cool (50-55F [10-13C]) for 5-6 weeks.
Prime:
1 cup (237ml) extra light dry malt extract (DME)
Bottle and age at 50F (10C) for 8 weeks.
