noisy123
Well-Known Member
I think I really taste bitter orange in there. Have you thought about adding some?
I am brewing Maudite in the next week. The recipe I will use is cited here and is called Ky's Maudite. It won a Canadian gold medal for homebrewing in 2003.
In other forums on the net, this beer seems to have sparked some discussion as to whether the spices flavoring Maudite (such as coriander, cloves, pepper, orange) result from the yeast used by Unibroue. Should I add any of these spices?
If you're going to do it, Do it right
https://www.homebrewtalk.com/f12/wyeast-new-vss-strains-95963/
Use the Unibroue yeast
I know. I am sooo psyched. After Maudite, I'm going for a fin du Monde. (By the way... I love the avatar - makes me laugh every time I see it.)
That seems to be the concensus, and I believe it is available April-June. I've also read it's quite easy to culture the yeast from their bottles.
Baron- Can you get Maudite in the 750ml bottles? That would be a great start for a clone as far as harvesting the yeast.
Wyeast 3864-PC Canadian/Belgian Ale
Beer Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier
Profile: This strain has a classic profile producing mild phenolics which increase with higher fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced beers.
Alc. Tolerance 12%
Flocculation medium
Attenuation 75-79%
Temperature Range 65-80°F (18-27°C)
Don't know if this is posted yet, but I saw this on another thread awhile back.
--------------
Trois Pistoles
Unibroue
Bottled: 3.5 oz. cane sugar
IBU predicted: 32.2
ABV predicted: 9.9%
Style: Belgian Dark Strong Ale
Compliance w/ style: 99% (9% ABV is max for style)
Gravity post-boil: 1.094 @ 75 °
Gravity pre-secondary: 1.020 @ 70 °
Gravity at bottling: 1.018 @ 60 °
Yield: 53 bottles
18 lbs. Belgian Pils
0.75 lbs. Belgian Aromatic
0.75 lbs. Belgian Biscuit
0.5 lbs. Belgian Caramunich
0.25 lbs. Belgian Special B
0.125 lbs. Belgian Chocolate Malt
0.5 lbs. Belgian Cara-Pils
1.5 lbs. Candi Sugar Clear
1.0 oz. Willamette (Whole, 4.5 %AA) boiled 60 min.
0.25 oz. Mt. Hood (Whole, 4.5 %AA) boiled 45 min.
0.25 oz. Willamette (Whole, 4.5 %AA) boiled 30 min.
0.33 oz. Mt. Hood (Whole, 4.5 %AA) boiled 15 min.
0.33 oz. Willamette (Whole, 4.5 %AA) boiled 15 min.
0.5 oz. Mt. Hood (Whole, 4.5 %AA) boiled 1 min.
0.5 oz. Willamette (Whole, 4.5 %AA) boiled 1 min.
Yeast :White Labs WLP500 Trappist Ale
^^ As far as the yeast above I would use Wyeast 3864, if you can't find it, then I'd probably go with 1388 or WLP570
They actually use several different strains of yeast for their line of beers, but not more than two strains per beer. They use one for fermentation, and a second (always the same) one for refermentation.
My fave from Unibroue so far is the "Trois Pistoles", if you like dark ones with a strong roasted taste, this one is definitely something else.
One of my all-time favorite brews! The 750mL bottles are pricey as hell, but a four pack of 12oz bottles is manageable. I get it once in a while as a treat, but it's not a daily driver type of beer.
Bottled the Maudite. I'll post some pictures in 3 weeks when its carbed.
Cheers!
Enter your email address to join: