sudsmcgee
Well-Known Member
I had it for the first time this weekend in Manhattan. I liked it a lot. Post your thoughts on a possible clone as well as how you feel about it.
JoeBuch said:How would you describe this beer if you don't mind.
I'll admit, I've never tried it because it gets poort reviews
I haven't tried it yet but will do next month.
Batch size 5 gallons
Boil size 6.47 gallons
Boil time 90 minutes
Grain weight 15.47 pounds
Efficiency 75%
Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Color (SRM) 11.8°L
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II
Grains/Extracts/Sugars 15.47 pounds
Pilsen ****36ppg, 1°L 11.73 pounds ****75.9%
Dry Candi - Clear ****32ppg, °L 1.6 pounds ****10.3%
Munich (Light) ****34ppg, 10°L 1.6 pounds ****10.3%
Special B ****30ppg, 140°L 0.53 pounds ****3.4%
Mash
45 minutes, 8.4 gallons Strike ****Target 158°F
5.2 gallons 170°F 45 minutes (+0)
Sparge
3.2 gallons 172°F
Boil
90 minutes, 6.47 gallons
Challenger hops ****8%, Whole 0.8 ounces 60 minutes
Goldings (Styrian) hops ****5%, Whole 1.07 ounces 15 minutes
Challenger hops ****8%, Whole 0.27 ounces 3 minutes (+57)
Saaz hops ****4%, Whole 0.27 ounces 3 minutes (+57)
Ferment
14 days @ 65-75°F
Akavango,
I plan to do a Kwak-clone attempt in coming brewing season, but with the original yeast (https://www.homebrewtalk.com/f163/pauwel-kwak-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'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
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.
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