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Old 03-06-2013, 10:31 AM   #11
Akavango
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Aug 2011
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Lupulos,

When i posted this recipe i just copied from another site. I don't have access to Wyeast so I have used one WLP 545 and made a 2l starter.

If you feel more comfortable you can use a normal mash and sparge. It works too and you can't tell the difference. I made it both way and it was great.
The version that won the contest was a regular mash and sparge version.
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Old 06-27-2013, 11:15 AM   #12
LeFreek
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Jul 2011
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Akavango,
I plan to do a Kwak-clone attempt in coming brewing season, but with the original yeast (http://www.homebrewtalk.com/f163/pau...-yeast-148427/). I am currently gathering information from the internet. Could you please tell me more about the source of your clone recipe?
There also appears to be a mismatch between high amount of sugar in the recipe and high final gravity. What is your experience on this? What was your final gravity?
Regards, Freek

 
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Old 06-27-2013, 01:20 PM   #13
Akavango
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Aug 2011
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Quote:
Originally Posted by LeFreek View Post
Akavango,
I plan to do a Kwak-clone attempt in coming brewing season, but with the original yeast (http://www.homebrewtalk.com/f163/pau...-yeast-148427/). I am currently gathering information from the internet. Could you please tell me more about the source of your clone recipe?
There also appears to be a mismatch between high amount of sugar in the recipe and high final gravity. What is your experience on this? What was your final gravity?
Regards, Freek
I don't remember where i got the recipe from unfortunately. Probably a google search.
My FG was 1010. I used WLP 530 and tried it also with WLP 545. I preferred the one with the WLP530 which is the one that won the competition.
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Old 06-27-2013, 03:48 PM   #14
LeFreek
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Jul 2011
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WLP530 = Wyeast 1762 = strain used by the Rochefort trappist monks? The Bosteels strain probably has a much lower attenuation. Was your pricewinning beer similar to Kwak or dryer?
I measured the FG of a commercial Kwak yesterday, and it was around 1020. Hard to believe with 10% sugar in the mash. The FG also appears to be rising in time as it was around 1013 in year 2004. Could they be adding sugar to the finished product after filtration? Any ideas on this?

 
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Old 06-27-2013, 03:58 PM   #15
GuldTuborg
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By all accounts, 1762 is Rochefort and 530 is Westmalle.
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Old 06-27-2013, 06:22 PM   #16
LeFreek
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Jul 2011
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GuldTuborg,

Thanks for pointing this out. I am not familiar with WhiteLabs codes. Therefore used a table (http://www.brewboard.com/index.php?showtopic=44592) that stated WLP530 = Wyeast 1762. Found another one (http://ebrew.com/beer/beer_yeast_wyeast.htm) stating that WLP540 = Wyeast 1762 (= Rochefort) and WLP530 = Wyeast 3787 (= Westmalle). Is this the best list to use?

Attenuation of Westmalle yeast is higher than Rochefort, making the expected difference between Akavango's brew and commercial Kwak with respect to sweetness/ maltiness even larger.

 
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Old 06-27-2013, 08:01 PM   #17
terrapinj
 
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Dec 2010
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Quote:
Originally Posted by lupulos View Post
I'm not sure that I understand the recipe- you mash with 8.4 gallons of water, then drain the MT add 5.2 gallons for 45 minutes at 170 then use another 3.2 gallons? 16.8 gallons total water used before boil seems a lot! Also, 3 packs of Wyeast seems like overkill is it necessary?

Congrats on the medal though that's awesome
8.4 gal is the total volume
5.2 strike @ 170 and 3.2 for sparge

 
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Old 06-27-2013, 08:17 PM   #18
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Quote:
Originally Posted by LeFreek View Post
Is this the best list to use?

Attenuation of Westmalle yeast is higher than Rochefort, making the expected difference between Akavango's brew and commercial Kwak with respect to sweetness/ maltiness even larger.
I like the one on the Mrmalty website. It was put together, in part, by Kristen England, so it's likely to be more reliable than any other list.

As for the AA numbers published by either camp, take them with a big grain of salt. Wyeast themselves have stated they're largely garbage. Wort composition and management of fermentation have much more to do with the AA you get than strain selection. There are a few strains that definitely fall outside the norm, but most will give you roughly the same results, plus or minus a few percentage points, if treated well.
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Old 06-27-2013, 08:26 PM   #19
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Awesome. I definitely want to try to make this. I've got the glass, but haven't found it at the growler shop in ages.

 
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Old 06-27-2013, 08:29 PM   #20
Moose1231
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Mar 2011
Montreal, Qc
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Just to make sure, dry candi clear sugar, is it normal sugar, the one I put in my coffee?

 
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