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Old 10-08-2008, 02:48 AM   #1
tru2q
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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
 
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Jul 2008
Santa Rosa, CA
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AHS appears to have a kit.

HTH.
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Old 10-08-2008, 03:34 PM   #3
niquejim
Burrowing Owl Brewery
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Jul 2007
Cape Coral Florida
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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 %

Grain/Extract/Sugar
% 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.

Hops
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.

Extras
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)

Yeast
-----
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

Fermentation
------------
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

Carbonation
-----------
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
tru2q
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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
DrMaddVibe
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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.
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Old 05-21-2009, 12:55 AM   #6
wedge421
 
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Jan 2008
Harrisburg, PA
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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
DrMaddVibe
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May 2009
West Coast of the East Coast
Posts: 135

I found this while surfing the web...

BeerTools.com Recipe Library - La Fin Du Monde Clone

La Fin Du Monde Clone - alexander October 10, 2005
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Old 05-21-2009, 03:29 PM   #8
syd138
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Oct 2008
Chicago, IL
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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
Beeru
AnarchoFermentalist
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Oct 2013
Vancouver, British Columbia
Posts: 36
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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 http://www.homebrewtalk.com/f12/20-l...trient-114837/)

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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