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La Fin du Monde clone

Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 257 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Monday November 6th 2017

Original Gravity:

1.079

Final Gravity:

1.007

ABV (standard):

9.5%

IBU (tinseth):

26.8

SRM (morey):

8.8

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Dingemans - Pilsen14 lb Pilsen	36.8	1.7	82.4%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	5.9%
1 lb	Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition)	32	1	5.9%
1 lb	Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition)	32	45	5.9%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops	Pellet	2	Boil	60 min	24.61	72.7%
1.50 oz	Brewmaster - Czech Saaz1.5 oz Czech Saaz Hops	Pellet	2.4	Boil	5 min	2.21	27.3%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Hallertau Mittelfruh (Pellet)	24.61	72.7%
1.50 oz	Brewmaster - Czech Saaz (Pellet)	2.21	27.3%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal	Mash-in @152 degrees	Infusion	--	146 °F	60 min
3 gal	Pre-boil target = 7.75g	Sparge	--	170 °F	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc tablet		Water Agt	Boil	15 min.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	63 - 77 °F	Starter:	No
Fermentation Temp:	74 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 152 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 18.3 psi Temp: 36 °F CO₂ Level: 3.3 Volumes

Target Water Profile

Arthur St kitchen sink, Liberty, MO, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
20	23	20	19	18	148
Assumptions: .125g water lost per grain lb .036g water lost per hops oz 18% of pre-boil volume lost per 60min of boil 4% of post-boil volume lost when chilling from boil to pitch temp. * Therefore, given total volume of 9.5g water (mash & sparge): -- 1.75g lost in 14lbs grain, yields 7.75g pre-boil volume -- .198g lost in 5.5oz hops, reduces to 7.55g -- 1.36g lost in 60min boil of 7.55g, reduces to 6.19g before chill -- .247g lost during chilling, yields 5.94g to keg Goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Mash Chemistry and Brewing Water Calculator

Notes

When adding Candi Syrup (just before placing immersion chiller), take out 1QT of wort from boil, mix in the syrup, and then return it to the kettle.

Use a blow-off tube. Set ferm chamber to 2°F below target temp.

Ferment at 64°F for 2 days.
Raise temp by 2°F every 2 days until 76°F (about more 12 days?).
Hold at 76°F until gravity is stable, about 7 to 10 more days.
Let rest at 72°F another 7 days.
Pressure transfer to keg and lager in keezer ON CO2 for 5 weeks.
Cellar any bottles at 55°F (ideal, or fridge temp if needed).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-10-14 16:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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