| Author |
Message |
    
cheesehead (134.84.5.36)
| | Posted on Wednesday, June 18, 2003 - 03:22 pm: | 
|
I finally got around to using a tube of one-year-old Wyeast Canadian Belgian. I've had it stashed in the beer fridge since last May.
I made a starter on Monday night and by Tuesday morning there was activity, which I found surprising. I thought it would take much longer to get going. Looks like I can brew that triple this weekend. Cool. |
chumley (199.92.192.126)
| | Posted on Wednesday, June 18, 2003 - 04:47 pm: |
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How about enlightening the ignorant? What # is "Canadian Belgian?" |
Bill Pierce (208.57.122.28)
| | Posted on Wednesday, June 18, 2003 - 05:08 pm: |
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Wyeast 3864 is a seasonal strain widely believed to be the main yeast used by Unibroue of Canada. |
chumley (199.92.192.126)
| | Posted on Wednesday, June 18, 2003 - 05:50 pm: |
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Thanks, Bill (gee, I type that a lot!) I have never had any Unibroue beers before (unavailable in Montana), but given the rave reviews they get on this forum, last month I bought a couple of bottles in Seattle. Saturday I plan to crack open a La Fin du Monde (sp?), and if its good, may have to order up some 3864! |
Bill Pierce (208.57.122.28)
| | Posted on Wednesday, June 18, 2003 - 06:03 pm: |
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I'm rather partial to La Fin du Monde. It's also my SO's favorite beer. If the beer isn't too old you can usually culture the yeast from a bottle. |
Jim Keaveney (205.188.208.73)
| | Posted on Wednesday, June 18, 2003 - 06:12 pm: |
|
as bill mentioned, this is a "seasonal" strain. i have no idea why but that means it has limited availability. i just used it for the first time and am awaiting results. mfg date was april. if i am satisfied, i plan to use the cake for 1-2 more batches. |
cheesehead (134.84.5.36)
| | Posted on Wednesday, June 18, 2003 - 06:29 pm: |
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I'm going to use the yeast cake from the triple to make your La Fin clone, Bill. Can't wait. |
Bill Pierce (208.57.122.28)
| | Posted on Wednesday, June 18, 2003 - 07:13 pm: |
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I've given a lot of thought to my La Fin du Monde recipe (much tasting of the genuine beer) and I've concluded that they actually use a small amount of spice. I would try 2 teaspoons of freshly ground coriander per 5 gallons 10 minutes before the end of the boil and 2 tablespoons of lemon zest at flameout. |
chumley (199.92.192.126)
| | Posted on Wednesday, June 18, 2003 - 07:53 pm: |
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Er, Bill, is it too much to trouble you for the recipe? |
Bill Pierce (208.57.122.28)
| | Posted on Wednesday, June 18, 2003 - 08:50 pm: |
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Here you go, chumley.
ProMash Recipe Printout
Recipe : La Fin de la Fin (LF)
Version 2.0 06/19/2003
BJCP Style and Style Guidelines
-------------------------------
18-C Strong Belgian Ale, Belgian Strong Golden Ale
Min OG: 1.065 Max OG: 1.080
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (GAL): 5.25 Wort Size (GAL): 5.25
Total Grain (LBS): 14.00
Anticipated OG: 1.0786 Plato: 19.01
Anticipated SRM: 5.1
Anticipated IBU: 23.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.30 Gallons Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.0610 SG 14.97 Plato
Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 5 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.4 10.00 lbs. Pilsener Belgium 1.0370 2
10.7 1.50 lbs. Wheat Malt Germany 1.0390 2
3.6 0.50 lbs. Aromatic Malt Belgium 1.0360 22
14.3 2.00 lbs. Honey 1.0390 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Pellet 5.25 16.0 60 min.
0.75 oz. Styrian Goldings Pellet 5.25 8.4 25 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
2.00 Tsp Fresh Ground Coriander Seed Spice 10 Min.(boil)
2.00 Tbsp Fresh Grated Lemon Zest Spice 0 Min.(boil)
Yeast
-----
WYeast 3864 Canadian/Belgian
Mash Schedule
-------------
Mash Type: Single Step
Qts Water Per LBS Grain: 1.25 Total Qts: 15.00
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Fermentation
------------
Primary Fermentation: 10 days at 75 F
Secondary Fermentation: 21 days at 70 F
Anticipated F.G.: 1.011
Anticipated Apparent Attenuation: 85.2 percent
Anticipated Alcohol by Volume: 9.0 percent
Anticipated Alcohol by Weight: 7.0 percent
Carbonation
-----------
Desired Carbonation: 3.5 volumes CO2
Priming Agent: 7.1 oz. (202 grams) corn sugar |
Michael (67.73.22.217)
| | Posted on Thursday, June 19, 2003 - 01:53 am: |
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>>>I finally got around to using a tube of one-year-old Wyeast Canadian Belgian. I've had it stashed in the beer fridge since last May. >>>>>>
Congrats, Cheese. Luck of the draw. I had a tube of 3068 dated 1/02. Wanted to clean out a tub of Weyerman's wheat...starter had nada, nothing, zilch after 36 hours. DOA.
Is there a beer with some sort of strategic air command tactile name that I can make instead? :>)
Cheers. |
cheesehead (24.118.184.213)
| | Posted on Thursday, June 19, 2003 - 12:58 pm: |
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Michael-
It can take a while for a yeast to revive. I've had very old Wyeast smack packs that took almost 2 weeks to inflate, which I then stepped up and used successfully. |
cheesehead (24.118.184.213)
| | Posted on Thursday, June 19, 2003 - 01:00 pm: |
|
Bill-
Have you made this with the corriander and lemon zest? How'd it turn out? |
Vance Barnes (216.85.253.82)
| | Posted on Thursday, June 19, 2003 - 02:23 pm: |
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I had a year old pack that swelled, made a starter, and then made the worst tasting beer I've ever had. Just because they swell doesn't mean the yeast is "good". |
Bill Pierce (208.57.122.28)
| | Posted on Thursday, June 19, 2003 - 02:30 pm: |
|
I have not brewed it with the spices, cheesehead. Without the spices it's a very good beer and somewhat close to the real thing but not quite spot on. There was a tour of Unibroue in conjunction with the March in Montreal homebrewing conference this year, which I did not attend, but someone who did told me they were told that Unibroue used spices in La Fin du Monde. I've very carefully tasted this beer on repeated occasions and decided that I can faintly detect coriander and lemon, a little more so than can be expected from the yeast alone. The above recipe is my best guess. Eventually I will brew it for myself and decide how close it is. Meanwhile I'd love to hear from anyone else who tries it. |
Brews and Views Archive 2003