Judgment Day Clone (provided by Lost Abbey)

[ultravista]

A contact at Lost Abbey provided me with the following Judgment Day recipe. It should be enough to get a near-identical replica with a few tweaks. What was not revealed was the mash and hop schedule, fermentation temperature, and sugar/raisin timing.

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OG: 1.092
TG: 1.014
ABV: 10.5%
IBU: 25

2-Row 79%
Cara Wheat: 4%
77L Crisp: 6%
120L Crisp: 5%
Special B: 3%
Chocolate Malt: 3%

Hop: German Magnum

Yeast: Abbey (proprietary strain)

Dextrose: 300 lbs/batch
Raisins: 180 lbs/batch (sourced from Sysco)
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The grain bill totals 100%, however, the dextrose and raisin additions are not accounted for in the percentages. These sugar and raisin calculations are framed for a 5 gallon batch. I doubt the raisin will have a material impact to gravity whereas the dextrose will.

Dextrose is 300 lbs. per batch (30 barrels @ 31 gallons)
* 300/(30*31)=0.323 per gallon
* 0.323*5=1.615 pounds or 1 pound 9.84 ounces (.774*16) per 5 gallons

Raisins is 180 lbs. per batch
*180/(30*31)=0.194 per gallon
*.914*5=0.97 or 1 pound per 5 gallons

My brewery contact wouldn’t provide any additional detail … help me figure out the remaining details.

1. When to add the dextrose – boil or post-boil and when (perhaps late in the boil to improve hop extraction – lower gravity)? I believe the sugar ought to be accounted for in the grist bill although it was not listed as such by my brewery contact. Considering the starting gravity of 1.092, adding 1.6 pounds of sugar increases gravity to 1.104 (BeerSmith 2).

My adjustments:

2-Row 73.8%
Dextrose: 6.6
Cara Wheat: 12.5%
77L Crisp: 5.6%
120L Crisp: 4.7%
Special B: 2.8%
Chocolate Malt: 2.8%

2. Torched, chopped and caramelized with first running’s – perhaps near the end of the boil or flameout. As documented in a Lost Abbey video, they torch their raisins in a hop back and bottom flow the wort. Any raisins post-fermentation?
3. Single infusion mash temperature - perhaps 150-152F.
4. Hop schedule - perhaps majority bittering @ start of boil and a small charge at flameout.
5. Abbey yeast - perhaps WLP530 fermented @ 65F.

Thanks in advance!

 

[worthogg]

Just drank one of these last night and it was really good. Interested to see what results you have.

 

[ultravista]

Did you find it raisiny?

 

[worthogg]

Definitely a big hit of raisin in the aroma. The flavor was very complex with sweet malt notes, figs, and raisins. I could not tell it was a 10 percent beer. Overall I was impressed.

 

[Doctor_M]

Yes!!! Please clone this. I drank one of my two bottles of this that I brought back from gabf and loved it! Subscribed.

 

[ultravista]

This is a good starting point, Lost Abbey provided enough to get us going. I don't have enough experience formulating a recipe to nail it - hoping others here will chime in and fill in the blanks.

 

[skibb]

It seems in your adjustments you tripled your cara-wheat...
I would definitely mash in the 145-148 range for 90 minutes - this recipe has nearly 18% Crystal malts and they seem to be able to get their FG quite low despite all those unfermentables

 

[ultravista]

skibb - good catch. I type the amount (12.5 oz.) instead of the %.

2-Row 73.8%
Dextrose: 6.6%
77L Crisp: 5.6%
120L Crisp: 4.7%
Cara Wheat: 3.7%
Special B: 2.8%
Chocolate Malt: 2.8%

 

[CorwinGraves]

Any luck with this one? Enjoying a glass now and would like to brew it in the future.

 

[ultravista]

I haven't tried this yet, have too many in the pipeline. I may get to it this year.

 

[Sleepyemt]

I'm going to need to add this to my list... anyone try it yet?

 

[ultravista]

I have not had an opportunity to brew this yet but hope to soon. This actually came from Tomme himself via email.

 

[Sleepyemt]

Nice! I've got a batch of cuvée de tomme aging with bugs right now based off of the wild brews recipe. Going to need to do a few batches of this going and do both...


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