Wednesday, October 17, 2018

#176/177/188/189 La Fin du Monde

 La Fin du Monde

 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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