Rhoobarb
Well-Known Member
I brewed this last November and am just now popping the top off the bottles! I was going for a 'Fin Du Monde ' Clone, but it turned out much darker. It is still very tasty, abeit, maltier than Fin.
La Fin Du Rue
Recipe Ó 2004 by Mark Pannell
Extracts: 6.6 lbs. pale extract
3 lbs. plain wheat DME
Grains: 1 lb. 30-L U.S. crystal malt
1 lb. 5.9-L 2-Row Belgian CaraPils
0.5 lb. flaked wheat
0.5 lb. flaked oats
Bittering
hops: 1.0 oz. Saaz (60 mins.)
Flavoring
hops: 0.5 oz. Saaz (15 mins.)
Finishing
hops: 0.5 oz. Saaz (5 mins.)
Misc.
Flavorings: 1 lb. Turbinado sugar
.5 oz. cracked coriander seed
0.125 oz. grated dried ginger
0.5 oz. dried Curacao orange peel
Fining agent: 1 tsp. Irish moss (15 mins.)
Yeast: White Labs WLP500 Trappist Ale Yeast and slurry from one 22 oz. bottle of La Fin Monde
Primary: 8 days at 70o F
Secondary: 14 days at 70o F
Total boil: 70 minutes
Crack the grains, place in muslin grain bag and hold at 155o F for 30 minutes. Remove grains and increase heat. Begin the hop additions 10 minutes after boiling occurs. Top off to 5 gallons. Pitch yeast when cooled to 70o F. Prime with 1-1/2 cups plain DME.
A side note - it was low in carbonation. Not bad, but not what I am used to in a Fin, which is normally very effervescent. What would you suggest to up the carbonation?
TIA!
La Fin Du Rue
Recipe Ó 2004 by Mark Pannell
Extracts: 6.6 lbs. pale extract
3 lbs. plain wheat DME
Grains: 1 lb. 30-L U.S. crystal malt
1 lb. 5.9-L 2-Row Belgian CaraPils
0.5 lb. flaked wheat
0.5 lb. flaked oats
Bittering
hops: 1.0 oz. Saaz (60 mins.)
Flavoring
hops: 0.5 oz. Saaz (15 mins.)
Finishing
hops: 0.5 oz. Saaz (5 mins.)
Misc.
Flavorings: 1 lb. Turbinado sugar
.5 oz. cracked coriander seed
0.125 oz. grated dried ginger
0.5 oz. dried Curacao orange peel
Fining agent: 1 tsp. Irish moss (15 mins.)
Yeast: White Labs WLP500 Trappist Ale Yeast and slurry from one 22 oz. bottle of La Fin Monde
Primary: 8 days at 70o F
Secondary: 14 days at 70o F
Total boil: 70 minutes
Crack the grains, place in muslin grain bag and hold at 155o F for 30 minutes. Remove grains and increase heat. Begin the hop additions 10 minutes after boiling occurs. Top off to 5 gallons. Pitch yeast when cooled to 70o F. Prime with 1-1/2 cups plain DME.
A side note - it was low in carbonation. Not bad, but not what I am used to in a Fin, which is normally very effervescent. What would you suggest to up the carbonation?
TIA!