La Fin du Monde ( French for "The End of the World") is a Belgian-style tripel introduced in July 1994 by Unibroue.
The name is claimed to derive from the European explorers' belief that they had reached the end of the world when they arrived in the Americas.
| Water | ||
| Amt | Name | |
|---|---|---|
| 19 gal | Fairfax County Water | |
| 0.25 | Camdenn Tablet | Mash & Sparge |
| 1.00 g | Salt | Mash |
| 4.10 g | Epsom Salt (MgSO4) | Mash |
| 6.00 g | Calcium Chloride | Mash |
| 7.30 g | Gypsum (Calcium Sulfate) | Mash |
| Fermentables | ||
| 20.0 lbs | Belgian Pilsen Malt | |
| 3.0 lbs | German Wheat Malt | |
| 2.0 lbs | Honey Malt | |
| 1.0 lbs | Belgian Aromatic Malt | |
| 3.0 lbs | Candi Sugar | |
| Mash/Sparge | ||
| 60 min | 150F Saccharification | |
| 10 min | 168F Mash Out | |
| 45 min | 170F Sparge | |
| Hop Schedule | ||
| 2.00 oz | Styrian Golding - Boil 60 min | 15.1 |
| 1.50 oz | Styrian Golding - Boil 25 min | 7.9 |
| Extras | ||
| 2.0 tsp | Coriander Seed Spice at 10 min | |
| 1.0 tsp | Orange Zest Spice at 0 min | |
| Yeast | ||
| Batch 1 | ||
| Batch 2 | ||
| Fermentation | ||
| 10 days | Primary Fermentation: 10 days at 75F | |
| 21 days | Secondary Fermentation: 21 days at 70F | |
Yeast discussion
The Wyeast 3864 is said to be the actual yeast used to make the original but there is some discussion on whether it's the only yeast. The flavor profile on unibroue website suggests that it has a yeasty taste so they may use a low floculating yeast for the bottle carbonation.
This is my new simplified method to getting the New Glarus Brewing Wisconsin Belgian Red. Using this recipe, use 2.5 gallons and a bag of Kirkland Tart Montmorency Dried Cherries in the keg. Great beer with less effort.
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