My all-grain batch has been in the secondary for 3 weeks. I made this brew without having tasted the original Dragonmeade Final absolution. I made it because there were 32 pages of posts about the recipe, which I considered good enough. A friend from Detroit brought me a 4 pack of the the Final absolution, and I'm drinking one now. All I can say is.... YUM! I hope mine turns out as well!! I will bottle next weekend, and will let it carb in the bottles for a month before I pop one open. I can't wait till May when I can drink one!
Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)
- Thread starter HuRRiC4Ne
- Start date
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telder4336
Member
Mine has been in secondary for almost 2 weeks and I'm adding 2oz of bourbon soaked oak chips to it.
LordHumungus
Member
- Joined
- Sep 24, 2011
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Doing a 2 gallon batch. OG started out at 1.10 (!)
Day 7: Down to 1.026 (9.71% ABV!). Tastes pretty good. Very yellow.
Day 28: Bottled. Smells fantastic. Waiting 2 weeks and I'm popping some bottles!
Day 7: Down to 1.026 (9.71% ABV!). Tastes pretty good. Very yellow.
Day 28: Bottled. Smells fantastic. Waiting 2 weeks and I'm popping some bottles!
skandyman88
Member
Just keged this in my corny.. its super sweet and malty, strong hints of banana not to spicy. I'm wondering if its normal or maybe I did something wrong.. its drinkable but only one or two, the sweetness is almost overwelming.
skandyman88
Member
2 weeks in primary, two in seconday. I think I should of bottled to age..
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skandyman88
Member
Also I force carbed it in the corny, will it age/settle in the corny if I just leave it? Should I leave the co2 hooked up or no? In the fridge or not? Sorry for all the questions. *nooooob* 
DrDRum
Member
Well, 2 weeks after reagitation...1.020. Woulda preferred lower, but I'm still okay with it...racked to secondary tonight. Smelled friggen'fantastic.
DRum
DRum
hypertension2
Member
day 1 og 1080 slow bubbling
day 2 vigorous bubbling with a blow off tube
day 3 slow
day 8 sg 1030 slow
day 9 sg 1030 slow one bubble a minute
i have tasted all of my samples and they tatse awesome, i can't wait but I have this problem with the sg
What should I do???
day 2 vigorous bubbling with a blow off tube
day 3 slow
day 8 sg 1030 slow
day 9 sg 1030 slow one bubble a minute
i have tasted all of my samples and they tatse awesome, i can't wait but I have this problem with the sg
What should I do???
LordHumungus
Member
- Joined
- Sep 24, 2011
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Did you do a starter? You might want to add some more yeast. I've had that problem a few times before with high gravity beers, sometimes I've been able to fix it, others I've just had very sweet beer.
G8Rdoc27
New Member
This beer rules. I had 18 days in primary, then 5 weeks in secondary. OG was 1.086 with FG at bottling 1.080. Took about 3 weeks in 72 degree temp to get carved up and it is now awesome. My only warning is on 3rd day in primary, the yeast/whort exploded the airlock off. Prepare yourself.
DrDRum
Member
I mentioned to my LHBS that I finished at 1.020...and they recommended to add some champagne yeast to dry it out and finish it up.
I tried stirring, shaking, warmer temps...it was done.
For the record, I used a 1L starter, but I also (likely) temp shocked the yeast by taking them from my 80-85°F bathroom (it got too hot from the heat wave), to the basement (~68°F), then the basement went down to 58°F after the heat wave ended. I brought it back up to ~70° for a couple weeks, and it bubbled a littel more, but finished at 1.020.
The LHBS's recommendation is anything finishing above 1.016 (IIRC) will have enough residual sugar to have the potential for bottle bombs overcarb'ing.
It tastes good, but still a bit sweet.
Champagne yeast went into my secondary yesterday...no sign of life yet.
Still excited about this beer
.DRum
I did the All-grain version, brewed on 2/18/12. I cracked open the first bottle of mine 3 weeks after bottling. OMG! It was so good and the carbonation was already great! I happened to have a bottle of Dragonmead's Final Absolution, and we did a side-by-side comparison. It was sooo close! My husband actually said he liked mine better (but, he is my husband ) I imagine this will only get better over time! Thanks for sharing!
) I imagine this will only get better over time! Thanks for sharing!Maddoghoek
Well-Known Member
Brewed this up a week ago, stuff from the blow off tube smelled fantastic. In one week time the gravity went from 1.092 to 1.022. That's some hungry yeasties! Had some hints of bananas and plum, slightly dry and sweet at the same time. Had that young alcohol warmth. Next time I think I'll add some maltodextrin for a little more body and up the IBU's to the high 20's for a little spicier finish. I didn't use any finning agents; in retrospect I think it would have been a good idea. Sample was still very cloudy.
Of corse, its only been a week so no real surprise. This will spend at least 2 more weeks in the bucket before I crash it in the basement. Looking forward to drinking this!
Of corse, its only been a week so no real surprise. This will spend at least 2 more weeks in the bucket before I crash it in the basement. Looking forward to drinking this!
Silentbob
Member
Brewed this tonight. Got within a point of what iBrewmaster said the og should have been (1.82). pitched a decent sized yeast starter into it. 3 hours later the air lock is starting to tick. We'll see how this turns out.
Satisfaction
Well-Known Member
This is the Dragonmead.
Wow.
Wow.
I brewed a 5 gallon batch of this a month ago. I tweaked the recipe very slightly, by adding 0.5# of Cara-Pils, 0.75# amber DME, 6# Pilsner LME with a late addition of 3.3 additional lbs of Pilsner LME. I used Fuggles instead of Goldings. This was probably the most violent fermentation I've ever seen! I racked to secondary today, and the sample was pretty damn amazing. I was drinking it alongside Rochefort 8, and I liked mine much better My FG was a little high, at 1.016, and I think this is because I was fermenting in my basement with no good way to raise the temp and keep the yeast going, but I am damn happy with the results. Brew this beer! And thanks OP! 
My FG was a little high, at 1.016, and I think this is because I was fermenting in my basement with no good way to raise the temp and keep the yeast going, but I am damn happy with the results. Brew this beer! And thanks OP! OxfordCatacombsBrewing
Member
I just brewed this recipe today, I am a fan of the beer so im excited to see how it turns out
funkyskier
Active Member
Many thanks to Hurricane for posting this recipe! The passion over the style is borderline fanatical! The posts and responses to modifications and changes to the original recipe are crazy entertaining. I'm happy enough with just having the opportunity to brew it! Thanks!
BuffaloBeer1
Well-Known Member
Well, I brewed one week ago. OG was 1.096 and the 1 week gravity was 1.008. I pitched it onto a yeast cake from another beer using the WYeast 1214. With the yeast cake and a string of days in the upper 80's to 90's, the yeast definitely did it's job. The flavor is fantastic, although there is a slight warming effect from the 11.7% abv. I was worried the banana would be too strong, but it's just right. I'm going to let it sit in the primary for another week, then move to secondary for at least 2 weeks. Thanks for posting this recipe.
Hi guys - Thanks to everyone in this thread for posting results. Been following this one for months and finally picked up the supplies today.
[I'm looking to do the Extract Version]
Question: I'm interested in pushing the ABV a little higher than the Original Post; Some of you have mentioned getting upwards of 11%, but there is no mention of what was adjusted in the original Extract materials to reach this. (I've read every post, heh) I picked up an extra 3.3 lb LME and 1 lb extra DME. (no additional hops) I'm trying to consider specifically how much to add without ruining the style/hop balance too much. (I know I can calc Extract to ABV, but this is more of an opinion question..)
TL;DR [Extract] How would you up the ABV without wrecking das brew? Those of you that got above 11%, how did you, specifically?
EDIT:
Original Recipe:
Extract:
3 x 3.3lbs Pilsner Light malt extract LME
1 x 1lbs Amber DME
1 x 1.5lbs Belgian Candy
12.4 total pounds of fermentables
Hops: (IBU came out at 23 but you can range from 20 to 25)
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
I have an extra can of LME, and an extra pound of DME past what the recipe calls for. Some of the other people in thread said stuff like "I added more and hit 10.5% ABV, came out great!" with no specifics or measurements... Can anyone weigh in?
[I'm looking to do the Extract Version]
Question: I'm interested in pushing the ABV a little higher than the Original Post; Some of you have mentioned getting upwards of 11%, but there is no mention of what was adjusted in the original Extract materials to reach this. (I've read every post, heh) I picked up an extra 3.3 lb LME and 1 lb extra DME. (no additional hops) I'm trying to consider specifically how much to add without ruining the style/hop balance too much. (I know I can calc Extract to ABV, but this is more of an opinion question..)
TL;DR [Extract] How would you up the ABV without wrecking das brew? Those of you that got above 11%, how did you, specifically?
EDIT:
Original Recipe:
Extract:
3 x 3.3lbs Pilsner Light malt extract LME
1 x 1lbs Amber DME
1 x 1.5lbs Belgian Candy
12.4 total pounds of fermentables
Hops: (IBU came out at 23 but you can range from 20 to 25)
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
I have an extra can of LME, and an extra pound of DME past what the recipe calls for. Some of the other people in thread said stuff like "I added more and hit 10.5% ABV, came out great!" with no specifics or measurements... Can anyone weigh in?
Maddoghoek
Well-Known Member
I followed the recipe as is and got 10.7%. I did a full boil on the extract version. I'd be willing to bet folks that did AG got better efficiency and/or conversion and ended up with more fermentables.
It may also be a question of the calculation people used to come up with it. I prefer to use the one at brewersfriend.com. It has an alternate calculation method that is supposedly more accurate for higher gravity beers.
It may also be a question of the calculation people used to come up with it. I prefer to use the one at brewersfriend.com. It has an alternate calculation method that is supposedly more accurate for higher gravity beers.
Maddoghoek
Well-Known Member
I ended up with a little less then 6. I put 5 gal in the bucket and had a decent pile of trub left over. OG was 1.092, FG was 1.017. Mid to high 60's for ferment temps.
On a side note, my 7.5 gallon kettle was a bit too small for 5.5 gallons of water and 12 lbs of fermentables.... I was less then an inch from the top after everything was added.
On a side note, my 7.5 gallon kettle was a bit too small for 5.5 gallons of water and 12 lbs of fermentables.... I was less then an inch from the top after everything was added.
PartTimeJedi
Active Member
I'm sure this is in the thread somewhere but is this AG version a 5 or 6 gallon batch?
BuffaloBeer1
Well-Known Member
This is for a 5 gallons. I bottling mine today. The only down side is having to wait another couple of weeks for carbonation.
I am currently boilling a slightly adjusted AG version of the Dragonmead.
It is for a 23 liters (6 gallons) batch and goes like this :
6kg Pilsner 2 rows
750g Munich Malt
500g Carafoam
35g Hallertau (5.2%)
28g Styrian Goldings (4.3%)
28g Saaz (3.2%)
300g table sugar I caramelized (see bellow)
1 White Labs WLP500 for which I did a starter.
(I always make my batch a bit bigger than what I need to because of what I loose in the fermenter)
The table sugar I caramelized by putting in a pan, adding a bit of water just to help get initial temperature, and about 1table spoon of lemon juice. You don't need to use much water - just enough to disolve the sugar. The more you add, the longer it will take because the water needs to evaporate completely before the sugar starts to caramelize. Once I had the desired color, I just added some water back to make a sirup which is easier to get out of the pan when adding to the wort.
It is boilling at the moment, and I got a great 81% mash effeciency from what BeerSimth tells me. Alway according to BeerSmith, the final result should be about this :
OG 1,076
IBU 25,3
SRM 5,8
ABV 8,6
I can't wait to try this one - I decided I will transfer to a secondary after 2 weeks, and then let it age in there for at least 4 weeks before bottling. I usualy keg my beer, but I will bottle this one to keep longer...maybe 3-4 months? ...if I can wait that long
Anyway, so far, so good. Looks like a perfect brewing day here in Montreal, with a sunny day and a nice 65deg. F. Not too hot, not too cold.
It is for a 23 liters (6 gallons) batch and goes like this :
6kg Pilsner 2 rows
750g Munich Malt
500g Carafoam
35g Hallertau (5.2%)
28g Styrian Goldings (4.3%)
28g Saaz (3.2%)
300g table sugar I caramelized (see bellow)
1 White Labs WLP500 for which I did a starter.
(I always make my batch a bit bigger than what I need to because of what I loose in the fermenter)
The table sugar I caramelized by putting in a pan, adding a bit of water just to help get initial temperature, and about 1table spoon of lemon juice. You don't need to use much water - just enough to disolve the sugar. The more you add, the longer it will take because the water needs to evaporate completely before the sugar starts to caramelize. Once I had the desired color, I just added some water back to make a sirup which is easier to get out of the pan when adding to the wort.
It is boilling at the moment, and I got a great 81% mash effeciency from what BeerSimth tells me. Alway according to BeerSmith, the final result should be about this :
OG 1,076
IBU 25,3
SRM 5,8
ABV 8,6
I can't wait to try this one - I decided I will transfer to a secondary after 2 weeks, and then let it age in there for at least 4 weeks before bottling. I usualy keg my beer, but I will bottle this one to keep longer...maybe 3-4 months? ...if I can wait that long
Anyway, so far, so good. Looks like a perfect brewing day here in Montreal, with a sunny day and a nice 65deg. F. Not too hot, not too cold.
Tasted a 5 month old bottle yesterday. Only now is it getting to be mellowed and carbed enough to where I like. Patience really pays off on this one. Might attempt an AG version of this now that I'm equipped.
