Le Milieu Du Monde

Belgian Strong Ale

This is a 2004 BJCP style 18c beer.

Recipe: Unibroue La Fin Du Monde Clone
Volume: 5 gallons
Dates:

Brew date: Feb 14, 2009
Transfer to secondary: Feb 28, 2009
Kegging: Apr 11, 2009

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: Wyeast 3864PC Canadian/Belgian Ale

Grain bill

	Potential sg pppg	Points per gal
10.0 lbs Pilsener Malt 1.5 lb Wheat Malt 0.5 lb Aromatic Malt 2.0 lbs Corn Sugar	1.037 1.038 1.036 1.046	370.0 57.0 18.0 92.0
	Ideal: Pre-boil: Target:	537.0 (445.0 (445.0	/ 5 gal = 107.4 >>> 1.107 * 70% + 92.0)/ 6 gal = 67.5 >>> 1.068 * 70% + 92.0)/ 5 gal = 80.7 >>> 1.081

Hops (whole leaf)

1 oz Kent Goldings - 4.0% avg alpha Utilization: 60 minutes @ 1.070 = 19.3%	*IBU = 1 4.0 * 19.3 * 0.75 / 5 = 11.6**
0.75 oz Kent Goldings - 4.0% avg alpha Utilization: 20 minutes @ 1.070 = 14.8%	*IBU = 0.75 4.0 * 14.8 * 0.75 / 5 = 6.7**
	Total IBU = 22

Other

1 tsp Irish Moss (rehydrated) - 15 min 1 tbsp zest from orange - 15 min 2 tsp crushed coriander - 15 min

Activity Log

Yeast Starter:

Two days before brew, took yeast smack pack out of fridge, smacked to break the nutrient ball and placed at 68f. One day before brew, boiled 5 oz of DME in 1.4L of water in flask for 10 minutes and cooled. Shook to aerate, pitched yeast, fitted with stopper and airlock and placed at 68 f.

Mash/Lauter/Sparge:

Heated 4.5 gallons of water to 168f and mixed in grain. Added cool water to bring temperature to 149 f. Let rest for 60 minutes. Recycled until relatively clear and sparged to collect 6.5 gallons in boil pot.

Boil:

Brought to boil and added sugar. Boiled for 30 minutes and added first hops. Boiled for 40 minutes and added second hops. Boiled for 5 minutes and added coriander, orange zest and irish moss. Boiled for 15 minutes and turned off heat. Ran through counterflow chiller and collected 5 gallons in 6.5 gallon carboy. Took specific gravity reading of 1.074 with refractometer. Aerated by shaking carboy on folded towel and pitched yeast. Fitted with airlock and placed at 65 f.

Fermentation (target final gravity = 1.011):

Observations of primary stage (65 f increasing to 70 f)
(14 days)

1 day, 65 f, 1 inch of foam, 85 bubbles per minute
2 days, 66 f, 1/4 inch of foam, 35 bubbles per minute
3 days, 67 f, patches of foam, 15 bubbles per minute
5 days, 69 f, no foam, 7 bubbles per minute
6+ days, 70 f

Siphoned to 5 gallon carboy taking specfic gravity reading of 1.032. Filled 2 liter bottle 4/5 full, pressurized with 30 lb/sq in CO2 and put in fridge to force carbonate. Placed at 80f.

Observations of secondary stage

One week later specfic gravity was 1.025. To attenuate, poured one packet of LALVIN EC-1118 Canadian Saccharomyces Bayanus yeast Selected in Champagne region and one teaspoon of yeast nutrient and placed at 78f.
41 days: specific gravity 1.020
48 days: specific gravity 1.009

Kegging:

Siphoned into 5 gal cornelius keg and placed in fridge under CO2 pressure.

See Le Milieu Du Monde labels here.

Results:

TBD