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Old 10-08-2008, 02:48 AM   #1
Oct 2008
Los Angeles
Posts: 2

Anybody out there have an all grain clone recipe for Unibroue's La Fin Du Monde?

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Old 10-08-2008, 03:08 AM   #2
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

AHS appears to have a kit.

OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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Old 10-08-2008, 03:34 PM   #3
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

It's not my recipe, but I've done it and it's good. A place to start

ProMash Recipe Printout
Recipe : La Fin de la Fin (LF)
Version 2.1 09/01/2003

BJCP Style and Style Guidelines
18-C Strong Belgian Ale, Belgian Strong Golden Ale
Min OG: 1.065 Max OG: 1.080
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
Batch Size (GAL): 5.25 Wort Size (GAL): 5.25
Total Grain (LBS): 14.00
Anticipated OG: 1.0786 Plato: 19.01
Anticipated SRM: 5.1
Anticipated IBU: 23.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
Evaporation Rate: 1.30 Gallons Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.0610 SG 14.97 Plato

Formulas Used
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Pellet Hops: 5 %

% Amount Name Origin Potential SRM
71.4 10.00 lbs. Pilsener Belgium 1.0370 2
10.7 1.50 lbs. Wheat Malt Germany 1.0390 2
3.6 0.50 lbs. Aromatic Malt Belgium 1.0360 22
14.3 2.00 lbs. candi sugar 1.0390 0
Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz. Styrian Goldings Pellet 5.25 16.0 60 min.
0.75 oz. Styrian Goldings Pellet 5.25 8.4 25 min.

Amount Name Type Time
1.00 Tsp Irish Moss Fining 15 Min.(boil)
2.00 Tsp Fresh Ground Coriander Seed Spice 10 Min.(boil)
1.00 Tbsp Fresh Grated Orange Zest Spice 0 Min.(boil)

WYeast 3864 Canadian/Belgian

Mash Schedule
Mash Type: Single Step
Qts Water Per LBS Grain: 1.25 Total Qts: 15.00
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45

Primary Fermentation: 10 days at 75 F
Secondary Fermentation: 21 days at 70 F
Anticipated F.G.: 1.011
Anticipated Apparent Attenuation: 85.2 percent
Anticipated Alcohol by Volume: 9.0 percent
Anticipated Alcohol by Weight: 7.0 percent

Desired Carbonation: 3.5 volumes CO2
Priming Agent: 7.1 oz. (202 grams) corn sugar

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Old 10-08-2008, 04:58 PM   #4
Oct 2008
Los Angeles
Posts: 2

Many thanks - I'll be trying this soon.

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Old 05-20-2009, 11:56 PM   #5
May 2009
West Coast of the East Coast
Posts: 135

This is one of my favorite beers.

I soooo want to make this.

I think I'm going to make something easier though.
I Don't Know Where I'm Going But I'm On My Way!

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Old 05-21-2009, 12:55 AM   #6
wedge421's Avatar
Jan 2008
Harrisburg, PA
Posts: 958
Liked 12 Times on 11 Posts

Ive made this recipe and as far as I can tell it was real damn close.

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Old 05-21-2009, 03:10 PM   #7
May 2009
West Coast of the East Coast
Posts: 135

I found this while surfing the web... Recipe Library - La Fin Du Monde Clone

La Fin Du Monde Clone - alexander October 10, 2005
I Don't Know Where I'm Going But I'm On My Way!

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Old 05-21-2009, 03:29 PM   #8
Oct 2008
Chicago, IL
Posts: 537
Liked 4 Times on 4 Posts

btw, if you can't find 3864, from what I hear 1388 is close.. or WLP570.

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Old 01-17-2014, 03:10 AM   #9
Oct 2013
Vancouver, British Columbia
Posts: 36
Liked 2 Times on 2 Posts

I'm thinking about making this one soon. I am wondering if anyone knows how the candy sugar should be done? Should I make a light, amber, or darker syrup? I was thinking either Light or light amber (see this thread

Have many people tried this recipe? I'm a huge fin du monde fan, so I hope it is close...

So I went with Willamette and hallertau for hops, and since I couldn't get the yeast I wanted, went for the wyeast French Saison yeast, but should be quite similar, I think. I also did a light amber candi syrup. I'll report back when it's done.

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