loveofrose
Well-Known Member
I'm taking a stab at cloning Maredsous 10 and would appreciate any feedback. According to Brew Like A Monk, it is a pilsner base with caramel malt. Moortgat tends to lean toward Styrian and Saaz hops, so I'm going with that spiciness. Lastly, they claim Duvel strain is used. I will go ahead and call bull**** on that. Wyeast 1388 is way too clean for the clove/banana/ ester profile in Maredsous. I'm going to go with Wyeast 3787 fermented at 70-80 F. That should put the esters in there I'm looking for. I would love to hear your opinions!
Maredsous 10 Tripel Clone
5 gallons - Partial Mash
Specialty Grains
4 oz Caramel 20 L
4 oz Caramel 60 L
Steep 150 F for 30 minutes.
12 lbs pilsner LME
1.5 lbs Clear Candi Sugar
Boil 1 hour with the following hop schedule:
1 oz Styrian Goldings for 1 hour.
1 oz Saaz for 10 minutes.
2 oz Styrian Goldings for 1 minute.
Pitch 2 liter starter of Wyeast 3787 at 70 F, but allow the temperature to go up to 80-84 F for ester production.
16 Lovibond
22 IBU
10.4% ABV
Maredsous 10 Tripel Clone
5 gallons - Partial Mash
Specialty Grains
4 oz Caramel 20 L
4 oz Caramel 60 L
Steep 150 F for 30 minutes.
12 lbs pilsner LME
1.5 lbs Clear Candi Sugar
Boil 1 hour with the following hop schedule:
1 oz Styrian Goldings for 1 hour.
1 oz Saaz for 10 minutes.
2 oz Styrian Goldings for 1 minute.
Pitch 2 liter starter of Wyeast 3787 at 70 F, but allow the temperature to go up to 80-84 F for ester production.
16 Lovibond
22 IBU
10.4% ABV