Ommegang Rare Vos - recipe needed

[seven_37]

I used a recipe that was published in BYO magazine (I forget the issue/date) under the Style Profile section. The recipe went something like this:

10 lbs Belgian Pils Malt
10 oz Caramunich
4 oz Biscuit

1 oz Kent Goldings - 60 minutes
0.5 oz Styrian Goldings - 15 minutes
0.5 oz Styrian Goldings - 1 minute

Here's a link for one of his other recipes:

http://beerdujour.com/JamilsRecipes.htm
(this one calls for Pils, Munich, and Caramunich malts)

I would say that the recipe I used did produce a tasty beer. When it was time to brew, I decided on using a slightly more simple recipe without spices. I ended up with something similar to, but not exactly like Rare Vos.

 

[tellyho]

I'm planning on brewing a clone recipe for Rare Vos I found here:

http://www.brews-bros.com/index.php?/topic/47601-rare-vos-clone/

The taste test sold it for me. I'm too lazy (and cheap) to cultivate the yeast, so I'll probably go with Forbidden Fruit (seems to be more of a consensus on that strain, based on my research).

 

[elproducto]

Apparantly Jamil Z. did this on a recent CYBI episode.. but I don't think it's been posted yet.

 

[pyro2k]

Broadcast Date: 2012-02-13 16:00:00

Running time: Coming Soon!

I am quite interested to compare my version with theirs or hearing how close they got.

 

[slackerlack]

Broadcast Date: 2012-02-13 16:00:00

Running time: Coming Soon!

I am quite interested to compare my version with theirs or hearing how close they got.

6 Gallons
OG 1058
FG 1010
SRM 8.8
IBU 20
75 Boil

86.5% or 5.28 Kilo Belgian Pilsner Malt
5.7% or 350 Grams Aromatic
7.7% or 470 Grams Caravienne

24.5 Grams Styrian Goldings 5.25 Alpha Acid for 75 minutes
7 Grams Styrian Goldings 5.25 Alpha Acid for 5 minutes

0.15 oz Corriander Seed for 15 minutes
0.6 oz Bitter Orange Peel for 15 minutes
0.3 oz Grains of paradise for 15 minutes

WLP570 Yeast

Mash Temp 152
72-77 Ferment Temp

 

[bmick]

CYBI did an episode on this recently that you can google, where they spoke to Phil at Ommegang. Nice little tangent at 25:00 where the phrase "dong-chucks" is used, and, one would assume, born.

 

[pyro2k]

when I brewed this in the summer I threw in 1/4 lb of special b and I used 1/2 star anise. I didn't include the grains of paradise. Mine was a little heavy on the licorice and plum flavor from the anise and special b. I will definitely give this a shot in a few months.

 

[pyro2k]

I bottled this today and it smelled quite strongly of bananas. I will have to see if this fades in two weeks or not. The local brew store didn't have WLP570 in stock so I used WLP550 which should be close.

 

[markymarx]

Anyone else try to duplicate this one? Had one recently and want to try making my own this year.

 

[JohnSand]

I used the recipe from Clone Brews, which was very good, but not the same as Rare Vos.

 

[tellyho]

I brewed the recipe I referenced above a couple years ago. It was close to Rare Vos after a fair amount of time aging. I don't think I had dialed in temperature control at that point, which would be crucial.

 

[houndsbreath]

I brewed the original recipe in November, let it ferment and age in primary until March. I ust tapped the keg last night (March 3) and really enjoyed it. I wouldn't call it a rare vos clone, but it is a very good beer.
Aroma is floral honey, spice and fruit. I plum after carb. Apple, pear, or just fruit was apparent before carbonation.
Flavor is very similar to aroma with gentle alcohol warmth. Complex, light and very enjoyable.
This won't last long. Thanks HBT!

 

[houndsbreath]

I brewed this again back in July (three months ago) using wlp 500 (monastery ale). It's good but totally missing the huge fruitiness from the batch I brewed with wlp 540.