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Old 03-19-2009, 03:08 PM   #11
Saccharomyces
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This will sound like I'm nuts, but in a pinch I would try a blend of WLP550 and WLP830 and ferment at 65*F. The lager yeast will replicate some of the esters and sulfur that WLP515 produces, while the WLP550 will provide Belgian character and help to cleanup byproducts from the warm lager yeast fermentation.

WLP515 acts a lot like a lager yeast, it's slow to start, has a really tiny krausen, and produces loads of sulfur... it really smells awful during the ferment.

Check around, some HBS's may still have some old tubes of WLP515 you could build up with a starter. You may have to call them since the old yeast probably isn't listed on web sites.
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Old 03-19-2009, 03:15 PM   #12
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WLP550 is a nice, clean belgian yeast. It works great in any belgian pale.

This beer tasted EXACTLY like a DeKoninck:

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Here's a partial mash conversion of DeathBrewer's DeKoninck clone. Sub 12oz Caramunich and 4oz Biscuit for the specialty grains and you have JZ's BYO recipe in minimash form.

4.5# Extra light DME or 5.5# Pilsner LME
2# Belgian Pils
1# Caravienne
8oz Biscuit
8oz Flaked Oats
4oz Aromatic

4 AAU Saaz 60
2 AAU Saaz 30
2 AAU Saaz 15

Mash grains in steeping bag at 155*F for 60 minutes. Boil for 30 minutes, then start adding hops. Add extract with the last hop addition (15 minutes left in boil) being careful to avoid scorching.

WLP515 (Sept/Oct platinum) is the DeKoninck yeast strain, use it if you can get it! I'm planning on washing my primary cake.
I would mash at 152°F, tho. I think that 1 lb of caravienne was what really gives it that clean sweetness.

Man, that was a good beer.
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Old 11-10-2009, 03:31 PM   #13
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I almost missed it!
I've been waiting, and somehow thought this yeast was to come out in january :0
Ordering today, still in stock.

How do I convert the AAU to oz. of hops?
And the DME to all grain?

Thanks, Layne


 
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Old 11-10-2009, 03:40 PM   #14
Saccharomyces
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Originally Posted by Layne View Post
I almost missed it!
I've been waiting, and somehow thought this yeast was to come out in january :0
Ordering today, still in stock.

How do I convert the AAU to oz. of hops?
And the DME to all grain?
See post #9. It is really close to DeKoninck.

AAU = %AA * ounces
so if you have 3% AA hops 6 AAU is 2oz.
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Old 11-10-2009, 03:53 PM   #15
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Thanks a million!

 
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Old 11-12-2009, 11:51 PM   #16
Layne
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Got my grain and yeast in today, and and am off this weekend, so I plan to brew saturday. Kinda rushed, but never know when I will get a day off again.
Didi you make a starter? How big?
I have enough grain and hops for 10 gallons, and 2 vials of yeast.

 
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Old 11-15-2009, 02:41 PM   #17
Layne
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Brewing today!
Decided to make 5 gals instead of ten, because it's to cold outside to ferment in my big freezer. I have a small frige w/ controller that I can ferment 5 gals inside and keep at 68 degrees
Made a 2 liter starter.
Thanks again guys.

 
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Old 11-16-2009, 03:22 AM   #18
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Brewed 5 gallons today.
Pitched the 2 liter starter at 5:45 PM, and at 8:45PM, it was already bubbeling through the airlock!

 
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Old 11-18-2009, 01:06 PM   #19
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I know it may be too late, but between Brew Like A Monk, and Great Beers Of Belgium, it would appear that De Koninck is made exclusively from pilsener malt, vienna malt and saaz (3 additions). BLAM says 1.048 and 25 IBU iirc..

 
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Old 11-18-2009, 01:38 PM   #20
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Interesting.
I actually have BLAM, but didn't remember seeing it in there.
Thanks for posting. I'll check it out.

 
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