La Fin Du Monde Clone - Beer Recipe - Brewer's Friend

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La Fin Du Monde Clone

280 calories 23.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: LT
Calories: 280 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Monday August 6th 2018
1.085
1.014
10.0%
28.2
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 60.6%
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 22.2%
3 oz Belgian - Munich3 oz Munich 38 6 1.3%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 1.7%
2 oz Belgian - Aromatic2 oz Aromatic 33 38 0.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.7%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 6.7%
14.86 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Northern Brewer0.66 oz Northern Brewer Hops Pellet 8.7 Boil 60 min 22.82 46.8%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 2.71 17.7%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.97 17.7%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 5 min 0.69 17.7%
1.41 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Sweet Orange Peel Spice Boil 15 min.
0.25 oz Bitter Orange Peel Spice Boil 5 min.
0.25 oz Cracked Coriander Spice Boil 5 min.
5 tsp Fermax Yeast Ingredient Water Agt Boil 15 min.
0.40 each Whirlfloc tablet Fining Boil 15 min.
0.50 tsp Amylase Enzyme Water Agt Mash 90 min.
1.40 g Chalk Water Agt Mash 1 hr.
0.60 g Calcium Chloride Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
0.10 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Canadian/Belgian Ale 3864
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 406 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 3.0 Volumes
 
Target Water Profile
Chimay
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Saccharification Temperature -- 150 °F 90 min
Mash Out Temperature -- 168 °F 10 min
0.81 gal Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.81 g | 31.3 qt) 7.7 30.8  
Mash volume with grains (equipment estimates 8.58 g | 34.3 qt) 8.46 33.8  
Grain absorption losses -1.2 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.37 g | 25.5 qt) 6.25 25  
Volume increase from sugar/extract (late additions) 0.44 1.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 7.7 30.8
Equipment Profile Used: System Default
 
Notes

Use 50% Camp Rock Grove, Comal County, TX water and 50% RO water.

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  • Last Updated: 2018-12-23 16:19 UTC