i've tried with no luck. try the book, "clone brews". they may have it?joshualeahy said:Does Anyone out there have a partial mash for the beer La Fin Du Monde? i really want to brew it. Thanks for your help
I know it sucks, on the website they dont tell you the ingredents. When you get the kit, they tell you what the ingredents are, and how much of each you are using. If I end up ordering that kit, I will post up the ingredents.Damn Squirrels said:Of course, they don't tell you what is in the kits, so there's no possibility of tweaking it. Totally useless, IMHO. I won't buy a kit if they won't tell me the recipe.
You woke up a 2 yr old thread!If you were in the beer business and spent the time and resources to find a clone would you give it away? Would you be pissed if someone gave it to everyone?
I'm happy to purchase from a place that does the research and has such a great selection of clones.
Well being this thread has been awoken, I wonder if anyone has played with this recipe at all? I will most likely attempt this as my next brew in a few weeks, so I would love to hear if there have been any successes or failures in regards to it.I am happy to say I accidentally brewed a beer which is surprisingly close to La Fin. It's a Honey Weizenbock. I've since modified the recipe and I think what follows should be surprisingly close to La Fin... The only caveat I have is that I don't know what to do with the hops. I used Hallertau in my Weizenbock, but that's clearly wrong for the La Fin. Maybe try 2 ounces of Strisselspalt split at 60, 30, 15 and 1? I've never used Stresselspalt though, so that's just a guess...
2 lbs wildflower honey (added to primary)
8 lbs belgian pils
3 lbs belgian wheat
1 lbs honey malt
0.25 to 1.0 lbs of something "biscuit-like"
0.25 lbs belgian aromatic
0.25 oz bitter orange peel @10
WLP 300 Hefeweizen yeast.
No secondary, let it sit in primary for at least a month
Right now I am drinking my Weizenbock and a La Fin side by side... The only thing I'm missing is the aroma, the cloviness, and my beer is much softer... maybe it needs some brett or something, and definitely a slight biscuit character... And I was fermenting at 77. I think upper-60's will get you even closer to La Fin.
You might consider this recipe, posted by a well-known and very respected brewer on another forum. If I were going to make this beer, this is the recipe I would use:
La Fin de la Fin
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: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
10.00 lbs. Belgian Pilsener (71.4%)
1.50 lbs. German Wheat Malt (0.7%)
0.50 lbs. Belgian Aromatic Malt (3.6%)
2.00 lbs. Honey (14.3%)
1.00 oz. Styrian Goldings Pellet (5.25AA) at 60 min (16 IBUs)
0.75 oz. Styrian Goldings Pellet (5.25AA) at 25 min (8.4 IBUs)
2.00 Tsp Fresh Ground Coriander Seed Spice at 10 min
1.00 Tbsp Fresh Grated Orange Zest Spice at 0 min
Wyeast 3864 Canadian/Belgian or Unibroue yeast cultured from a bottle
Mash at 150F
Primary Fermentation: 10 days at 75F
Secondary Fermentation: 21 days at 70F
Anticipated F.G.: 1.011