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Old 02-26-2012, 10:34 PM   #31
kcpup
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Aug 2009
Missouri
Posts: 269
Liked 5 Times on 4 Posts


Quote:
Originally Posted by Saccharomyces View Post
Here, I have BeerSmith in front of me now.

Next up for my clone attempt is:

80% Belgian Pils
10% Caramunich
5% Flaked Oats
2.5% Aromatic
2.5% Biscuit

6 AAU Saaz 60
2 AAU Saaz 30
0.5oz Saaz 15

For 75% eff. multiply the % by .1 to convert to pounds (8# Belgian Pils, etc).

WLP515 (Platinum) is the DeKoninck yeast strain. I washed the yeast cake from the last go-round since it is a fall seasonal.

Notes:
My grainbill gives estimated SRM of 10 which should be closer. My last clone attempt was SRM=8 and it was lighter than the DeKoninck in a side by side comparison.
Mash 152*F gives correct attenuation for the DeKoninck strain.
Much of the character of this beer comes from the yeast. For a true clone you need the WLP515. The WLP550 comes out good but it doesn't make for a clone. Pitching a 2L starter of the WLP515 the yeast character was a dead ringer in a side by side comparison.
The DeKoninck is hoppier than you would think, there is a lot of malt backbone which hides the IBUs. You need ~3oz of Saaz to get there.
Brewing this tomorrow. What temp did you use for fermentation?

Thanks for the recipe! (Also love your Tejas Wit as well)

Cheers

 
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Old 11-08-2012, 09:29 PM   #32
Layne
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Sep 2008
Gonzales, Louisiana
Posts: 964
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It's time! The WLP 515 is available this month.
Does anybody know which places have it in stock?
None of the online sites have it listed.

 
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Old 12-02-2012, 02:48 PM   #33
Komodo
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May 2011
Bloomington, IN
Posts: 387
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I just ordered 2 vials from my LHBS. I'm following this thread, but my beer is more of a distant relative rather than a clone.

10g
15# Belgian 2-row
6# Munich 10L
4# rye malt

2oz Tettnang 60mn
2oz Saaz 30 mn
2oz Saaz 10 mn

WLP 515

I'm also debating adding 2# turbinado at around 4 days in the primary like my other Belgians, to dry it out and kick it up a notch. I was going to brew 10g, then do half ale and half lager, but then I saw the Antwerp was out and decided on that for everything.

My last beer was similar to this, and the rye was awesome in it. Silky mouthfeel, and a nice edge to it. Everyone loved it.

 
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Old 12-02-2012, 03:37 PM   #34
Layne
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Sep 2008
Gonzales, Louisiana
Posts: 964
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I have 10 gallons OG the original recipe in the fermenter.
I can't wait to drink this again.

 
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Old 12-04-2012, 05:00 AM   #35
Komodo
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May 2011
Bloomington, IN
Posts: 387
Liked 35 Times on 29 Posts


Quote:
Originally Posted by Komodo
I just ordered 2 vials from my LHBS. I'm following this thread, but my beer is more of a distant relative rather than a clone.

10g
15# Belgian 2-row
6# Munich 10L
4# rye malt

2oz Tettnang 60mn
2oz Saaz 30 mn
2oz Saaz 10 mn

WLP 515

I'm also debating adding 2# turbinado at around 4 days in the primary like my other Belgians, to dry it out and kick it up a notch. I was going to brew 10g, then do half ale and half lager, but then I saw the Antwerp was out and decided on that for everything.

My last beer was similar to this, and the rye was awesome in it. Silky mouthfeel, and a nice edge to it. Everyone loved it.
Btw - this recipe is:

Og: 1.068
Fg: 1.016

IBU 27
SRM 8.6

6.8% (engineered for two pints which gives you a good crank. I bottle in champagne bottles.)
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Primary:
Resting: Tripel Six 11g, Witch Hunter Light - robust porter 11g
Drinking: EagleFire pale - homegrown Santiam dryhop

 
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