Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Looking for Lost Abbey - Judgment Day Clone
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Old 12-03-2011, 04:04 PM   #11
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My next attempt is going to be this recipe.

BeerSmith 2 Recipe Printout - BeerSmith Home Brewing Software
Recipe: Judgement Day Clone V2
Brewer: Dave D
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 15.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.101 SG
Estimated Color: 18.2 SRM
Estimated IBU: 22.7 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 84.6 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
27 lbs 2 row malt (1.8 SRM) Grain 2 68.1 %
6 lbs White Wheat Malt (2.4 SRM) Grain 3 15.1 %
2 lbs Crystal Malt I - 45L (Thomas Fawcett) (4 Grain 4 5.0 %
2 lbs Dark Crystal Malt I - 85L (Thomas Fawcet Grain 5 5.0 %
8.0 oz Special B Malt (180.0 SRM) Grain 6 1.3 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 7 0.3 %
2 lbs Dextrose (Briess) (1.0 SRM) Sugar 8 5.0 %
1.50 lb Raisin (Boil 120.0 mins) Flavor 9 -
2.00 oz Challenger [7.50 %] - Boil 90.0 min Hop 10 19.6 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 11 3.0 IBUs
1.50 lb Raisin (Boil 10.0 mins) Flavor 12 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 Hop 13 0.0 IBUs
2.0 pkg Abbey Ale (White Labs #WLP530) [5000.00 Yeast 14 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 39 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 48.03 qt of water at 163.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.12gal, 4.12gal) of 168.0 F water
Notes:
------
First run not enough raisin. Trying 3 lbs this run.

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Old 06-24-2012, 06:47 PM   #12
CharlieSD
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LB Brew, what temp did you ferment this, and how did it turn out? I have only hade Judgement Day from the brewery and on tap, and it does not have a very strong Belgian yeast influence. I think this is why I like it so much. I am not a fan of the typical estery Belgian tones.


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Old 06-24-2012, 07:01 PM   #13
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With so many beers in brew queue, I have not had a chance to make this one yet. My last attempt did not have as much ester production. I think it was because I kept it close to 65 during the entire fermentation process. Even if you do get it close to the 70 mark, I think it wont hurt since the raisin flavor is prominent.

I think I am going to put a bit of raisin puree in the secondary as well with this. I am changing it to 1 lb @ 60 mins and 1 lb @ 5 mins and then 1 lb in secondary. this is for 11 gallons.

My next attempt is July 14th on this. Stay tuned to see if this recipe is close.
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Old 07-17-2012, 03:02 AM   #14
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This time got the mash temp right at 152. Got a sudden heat problem in the basement so I hope it turns out ok.
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Old 07-23-2012, 06:11 AM   #15
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I started this with 1.25 lbs of raisins (5 gal batch) on July 8th.....fermenting at 61-68 degrees. It's been so hot lately, my freezers have a pretty wide range. I checked today, and there is still activity, I racked to secondary on the 15th, and it was down to 1.035. I have a local club competition on Sept 15th.....so I will let this one age for a while...maybe drop the temp to 50s in a week or so.
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Old 07-23-2012, 01:55 PM   #16
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Looking forward to hearing both your results. Judgement Day is my favorite quad and it would be really nice to be able to get close in replicating it.
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Old 08-05-2012, 08:37 PM   #17
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Results so far.

Started 7-14-2012 22.5 Brix (1.094)
Current 8-5-2012 12 Brix (1.021)

A little sweet right now but I am going to start spinning the fermenter to wake the yeast up a bit. Raisin flavor not too prominent but going to add golden and regular raisins in to the secondary. Tastes very close though and I think if I can get the fg down a bit more this will be dead on.

Final recipe as follows

Recipe: Judgement Day Clone V2
Brewer: Dave Daniels
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 14.73 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.094 SG
Estimated Color: 19.1 SRM
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
25 lbs Pale Malt - 2 Row (Rahr) (3.5 SRM) Grain 2 68.3 %
5 lbs White Wheat Malt (2.4 SRM) Grain 3 13.7 %
2 lbs Crystal Malt I - 45L (Thomas Fawcett) (4 Grain 4 5.5 %
2 lbs Dark Crystal Malt I - 85L (Thomas Fawcet Grain 5 5.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 6 1.4 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 7 0.3 %
2 lbs Dextrose (Briess) (1.0 SRM) Sugar 8 5.5 %
3.00 oz Challenger [5.60 %] - Boil 75.0 min Hop 9 21.8 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 10 3.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -
1.00 lb Raisin (Boil 10.0 mins) Flavor 12 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 Hop 13 0.0 IBUs
2.0 pkg Abbey Ale (White Labs #WLP530) [5000.00 Yeast 14 -
1.00 lb Raisin (Secondary 14.0 days) Flavor 15 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 36 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 44.28 qt of water at 163.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.03gal, 4.03gal) of 168.0 F water
Notes:
------
Dry raisin with half gold and half dark raisin for about 2 weeks.

Start - 22.5 brix
8/5 - 12 brix
8/12 - xx brix
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Old 08-05-2012, 08:37 PM   #18
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Results so far.

Started 7-14-2012 22.5 Brix (1.094)
Current 8-5-2012 12 Brix (1.021)

A little sweet right now but I am going to start spinning the fermenter to wake the yeast up a bit. Raisin flavor not too prominent but going to add golden and regular raisins in to the secondary. Tastes very close though and I think if I can get the fg down a bit more this will be dead on.

Final recipe as follows

Recipe: Judgement Day Clone V2
Brewer: Dave Daniels
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 14.73 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.094 SG
Estimated Color: 19.1 SRM
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
25 lbs Pale Malt - 2 Row (Rahr) (3.5 SRM) Grain 2 68.3 %
5 lbs White Wheat Malt (2.4 SRM) Grain 3 13.7 %
2 lbs Crystal Malt I - 45L (Thomas Fawcett) (4 Grain 4 5.5 %
2 lbs Dark Crystal Malt I - 85L (Thomas Fawcet Grain 5 5.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 6 1.4 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 7 0.3 %
2 lbs Dextrose (Briess) (1.0 SRM) Sugar 8 5.5 %
3.00 oz Challenger [5.60 %] - Boil 75.0 min Hop 9 21.8 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 10 3.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -
1.00 lb Raisin (Boil 10.0 mins) Flavor 12 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 Hop 13 0.0 IBUs
2.0 pkg Abbey Ale (White Labs #WLP530) [5000.00 Yeast 14 -
1.00 lb Raisin (Secondary 14.0 days) Flavor 15 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 36 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 44.28 qt of water at 163.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.03gal, 4.03gal) of 168.0 F water
Notes:
------
Dry raisin with half gold and half dark raisin for about 2 weeks.

Start - 22.5 brix
8/5 - 12 brix
8/12 - xx brix
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Old 08-08-2012, 06:14 AM   #19
CharlieSD
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Mine looks like it got stuck at 1.028. Obviously too sweet, and for a four week old beer, seems very young- no flavor meld at all. The color is a little light...but very close, maybe a little different grain source than beagle. Raisins are light, but there.....maybe more would help, but I would be afraid of getting the OG too high. I already was a little over efficient and hit 1.11 for my OG. This is my first Belgian so I was quite surprised to see that I had such a vigorous start to fermentation (with a large starter), and it still continued to bubble and have suspended yeast for the first two weeks. Even after racking to secondary, the yeast thinned out, but maintained a steady slow ferment, until it finally stopped after 3.5 weeks. I am thinking about hitting it with a champagne yeast to thin it out to a more reasonable FG, but haven't pulled the trigger yet. I may split the batch and oak one, and re pitch the other.
On a side not I made bread with the spent grains, 1/2 grain blended and half white flour...red wine yeast, dry and I threw in raisins as well as the other bread staples. It turned out really good. Flavor was much more synchronous than my beer so far.
I would say beagle has a great clone, I just screwed up the ferment cycle somehow.
Cheers.
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Old 08-09-2012, 01:53 AM   #20
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Good luck Charlie. I know the feeling on trying to clone this thing. I have brewed this at least three times before this attempt. Each time something new and bad happened. First two times fermentation stalled at about 1.040 but I also was overshooting on sg. This attempt was keyed as close as I could get to my average efficiency. This one I made ramped the starter up to a ten gallon batch of starter beer at 1.040 and cold crashed. Had a very large amount of yeast for this. Mine still slowed down a lot after three weeks. Try warming everything up to about 75 and rousing the yeast every day. If you take it down seven more points you will be at 80% attenuation and 12% abv. That is much stronger that the original but the esters from the yeast will hide that alcohol a bit. Also dry raisin the beer with pureed raisins. My hope is that it gives that great original Judgment Day kick.

Cheers


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