Looking for Lost Abbey - Judgment Day Clone

[HeavyKettleBrewing]

This.

There is a YouTube video out there of it being made at the brewery. They take a flamethrower to the raisins before adding the beer.

Its a good beer but very sweet. I shared with friends so it went fast. Interesting flavor profile. I need a flamethrower.

 

[sfrisby]

Its a good beer but very sweet. I shared with friends so it went fast. Interesting flavor profile. I need a flamethrower.

Ever make Creme Brûlée at home?

(No, not southern tier Creme Brulee !)

 

[LuckyBeagleBrewing]

I have to try that on my next batch. This is in keg and very good at this point. I need to get a bottle of the original to make a side by side. Without it, I think this is very close from what I can remember. If they fire roasted raisins, I will only be able to tell on a true side by side. It is that close.

 

[Haputanlas]

Did you ever get to try this side by side?

 

[LuckyBeagleBrewing]

Unfortunately no. The one place that did have it on occasion closed down. Just going from memory though it is right there. I have been letting it condition these last couple of months only drawing the taster every now and then. Going full throttle day after Christmas.

 

[kingjohnh]

Any more feedback on the raisin profile of your clone? In this video, they claim that Judgment day has over 180 pounds of raisins for their 30 barrel batch.



My memory is a barrel is 31 gallons, so they use 180 pounds of raisins for 930 gallons. Seems 3 pounds should be pretty close for an 11 gallon batch.

 

[LuckyBeagleBrewing]

Honestly, the raisins were pureed and I think it was enough. It is seriously good and seriously close. I did have to really force carb this to get a good foam. Close to 3 volumes but really it is perfect. I am going to re-brew this soon and I am going to keep the same recipe. I might try the fire roasting but I am keeping them at the amount of the recipe posted. The difference may be in the amount of time I let them sit. I am guessing they do not let it sit on the raisins that long so you need more to do less. Next time I think I am going to bottle condition this and age them for a while.

 

[kingjohnh]

Thanks for your reply and I can't wait to make this and I think I will do half in an oak barrel for cuvee de tomme. I'm a little unclear about how long the raisins were in the boil? Recipe says 120 min, but it looked like you later wrote raisins were added with 5 min left in the 120 min boil? How long we're raisin purée in the secondary?

Thanks again.

 

[kingjohnh]

Thanks for your reply and I can't wait to make this and I think I will do half in an oak barrel for cuvee de tomme. I'm a little unclear about how long the raisins were in the boil? Recipe says 120 min, but it looked like you later wrote raisins were added with 5 min left in the 120 min boil? How long we're raisin purée in the secondary?

Thanks again.

 

[LuckyBeagleBrewing]

No problem kingjohnh. I went off the last recipe I posted and that is 10 mins in boil for the first pound and 14 days in the secondary for the last pound. I used half regular raisins and the other half golden raisins. This to me is so close, I am sticking with this exact recipe (Maybe the flamethrower to the raisins just for the WOW factor.)

 

[CrazyBastardsBrew]

sorry know this is a kinda old post but been using it to start messing around with a quad recipe and was wondering if anyone perhaps you lucky, can tell me bout the hops used in the last recipe... the East Kent goldings and the challenger. From what i can find they seem to be clean not very interesting hops i have never used them so any info or input about them would be appreciated from you guys i was thinking maybe swapping one or both out for something a lil more intense or atleast along the lines or flavor profiles i think of when i think quad.. perhaps Perle(german) or brewers gold(german) again hops i have no experience with so if anyone has any input on the matter it would be appreciated... thanks guys

 

[ultravista]

Updates?

 

[LuckyBeagleBrewing]

6My notifications seem somewhat sketchy from this site but I will but I will try to answer the questions since last post on here. The hops are the same ones they used in the original. I think they were looking more from the raisin character and more clean, light bittering. For a quad this is really a good combination. Challenger is a Northern Brewer variant and EKG adds earthy and spice. For this beer the hops are not on the forefront. Think raisin. It is a little sweet but hides alcohol to the point where it is dangerously deceptive. This is a 10.5% beer but it is easy to drink.

One thing this beer benefits from is age. Early on it was good but now that it has had some time on it, the beer is definitely getting better. I think this clone is very close. I have to find somewhere close to St Louis to get a bottle of the real thing again and do a side by side. From memory, this seems almost exact. I am getting ready to re-brew with the exact same recipe. The only thing I am changing is fire roasting the raisins on the secondary.

The beer has kind of a wine note with lots of malty flavors. Hops are not noticeable in this beer. I carbed this to almost 3 vols but it does not have bite from it. Next round will be all bottle conditioned and cellared for about 2 years.

 

[ultravista]

How much of the raisin flavor came through? For the 5 gallon batch, what amount of raisin works best? Can you tell the difference between different raisin types too? Did you go with the puree?

 

[LuckyBeagleBrewing]

How much of the raisin flavor came through? For the 5 gallon batch, what amount of raisin works best? Can you tell the difference between different raisin types too? Did you go with the puree?

A lot of raisin flavor came through on this. It translates in to almost a wine flavor. I think the two raisins balance each other and picking them out is not really possible. I think the lighter raisins prevent the beer from veering too close to actual wine since they have a much different flavor than the regular purple.

I did puree the raisins with vodka and left them in the secondary for 10 days. That really made a difference in the flavor. Also keep in mind this is batch is 11 gallons so you will have to scale it.

 

[ultravista]

In the flamethrower video, the raisins do not appear to be part of boil process as they are torched then the hopback is flooded with wort. Being the hopback, I suspect it was post-boil.

 

[LuckyBeagleBrewing]

Raising this post from the dead. In my latest attempt, I went off what Ultra said in the post before this. I took 3 lbs of raisins and hit them with a torch. I added them at flameout and the results were near dead on. This is the last one I brewed and I started it in December of last year and just bottled it tonight after a long secondary. I tasted it and the raisin flavor held up really good. I am sticking with this recipe. It seems like a pretty good clone. Make a super big starter for this.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 01 - Judgement Day Clone V3
Brewer: Dave Daniels
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 14.75 gal
Post Boil Volume: 12.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.093 SG
Estimated Color: 18.8 SRM
Estimated IBU: 25.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
21 lbs 4.0 oz Pale Malt - 2 Row (Rahr) (3.5 SRM) Grain 1 60.9 % 1.66 gal
5 lbs White Wheat Malt (2.4 SRM) Grain 2 14.3 % 0.39 gal
2 lbs Crystal Malt I - 45L (Thomas Fawcett) (45.0 SRM) Grain 3 5.7 % 0.16 gal
2 lbs Dark Crystal Malt I - 85L (Thomas Fawcett) (85.0 Grain 4 5.7 % 0.16 gal
8.0 oz Special B Malt (180.0 SRM) Grain 5 1.4 % 0.04 gal
2.0 oz Chocolate Malt (350.0 SRM) Grain 6 0.4 % 0.01 gal
4 lbs Dextrose (Briess) [Boil] (1.0 SRM) Sugar 7 11.5 % 0.30 gal
3.00 oz Challenger [5.60 %] - Boil 75.0 min Hop 8 22.0 IBUs -
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 9 3.1 IBUs -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 - -
3.00 lb Raisin (Boil) Flavor 11 - -
1.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 12 0.0 IBUs -
2.0 pkg Abbey Ale (White Labs #WLP530) [5000.00 ml] Yeast 13 - -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 34 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 39.59 qt of water at 163.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 5.00gal, 5.00gal) of 168.0 F water
Notes:
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