Two Brother's Domaine DuPage recipe - Home Brew Forums
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Old 10-21-2009, 08:52 PM   #1
Brewenstein
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Apr 2009
West Suburbs of Chicago
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Does anyone have the BYO July/August 2008 with this recipe in it? Would it be too much to ask if you could post it? Thanks.



 
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Old 10-21-2009, 09:03 PM   #2
McKBrew
 
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Oct 2006
Hayden, Idaho
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I am pretty sure I have that issue. I work late tonight and won't be off until after 8PM Pacific. Do me a favor and send me a PM and I'll try to get it for you tonight or tomorrow. If you don't remind me, I will forget.


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Old 10-21-2009, 09:16 PM   #3
MrInternet
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Apr 2009
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This is definitely their flagship... I'd love to take a crack at it too. Since they got the foudres in, they are oak-"aging" some of it as well. I had it on tap at the Bavarian Lodge and it was fantastic... even more complex if you can imagine.

 
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Old 10-21-2009, 09:22 PM   #4
Trevor57
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Jul 2009
IL
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Why don't you just go and buy the stuff from the brewers coop? I'm pretty sure they sell clones, if you are lucky enough to find them at a time when they actually HAVE ingredients in stock.
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Old 10-22-2009, 03:53 AM   #5
McKBrew
 
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As promised

Domaine DuPage French Country Ale (All-Grain) From BYO.
(BYO recipes based on 65% efficiency)

5 gallon recipe
OG 1.068 FG 1.019
IBU-21 SRM-14 ABV 6.4%

7.25# pale ale malt
4# Vienna Malt
2# Munich Malt
.75# Wyerman Carawheat(R) Malt
.25# Wyerman CaraMunich (R) Malt
.25# melanoidin malt

1.75 AAU (.19 oz of 9.9% AA) Northern Brewer Hops @ 60 minutes
3.3 AAU (.66oz of 5% AA) Mt Hood Hops @ 25 minutes
4.4 AAU (.88oz of 5% AA) Mt Hood Hops @ 10 min

White Labs WLP 550 Belgian Ale Yeast

Add 1tsp of gypsum and enough acid to lower mash pH water to 6.5 prior to mash in. Mash at 155 degrees for 15 minutes then raise temp to 168 degrees for mash out (10 min). Sparge with 164 degree water.

Collect 6.5G of wort. Boil for 120 minutes. Add Hops according to schedule after first hour of boil.

Ferment at 66 degrees.

Good Luck on this beer.
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Old 10-22-2009, 04:18 AM   #6
R2-D2
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Feb 2009
OFallon, ILLINOIS
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Considering I live about a mile from the brewery this is one recipe I have been thinking about too. The Brewers Coop is definitely an afterthought for them these days.
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Old 10-26-2009, 10:10 PM   #7
mklawz
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Jul 2008
western burb of Chicago
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Cool, Ive been wanting to brew this but didnt want to bug them anymore. I have recipes for the Bitter End and Cane & Ebel if anyone wants them. PM me, I dont check in often.

 
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Old 11-19-2009, 12:16 AM   #8
HarkinBanks
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Jun 2009
Wayne, PA
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Looking for the Bitter End if you or anyone else has it.

 
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Old 11-19-2009, 12:23 AM   #9
BobG
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Apr 2007
FWA- Fort Wayne, IN
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I love Domaine. Does anyone else notice a sort of earthy, musty note to the nose? I have through a few tastings now and I wonder if the yeast is giving that off? Thoughts?
Would wlp500 be a good sub?
Cheers,
Bob

 
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Old 04-02-2011, 02:36 PM   #10
MikeyLikesIt83
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Mar 2009
Illinois
Posts: 8

I'm going to be brewing this beer this weekend. Thanks for the recipe!



 
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