Cuvee de Clonne - First Batch 
All Grain Recipe
Submitted By: davyp (Shared)
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| Brewer: Davy Pasternak | |
| Batch Size: 7.75 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 10.84 gal | Style Guide: BJCP 2008 |
| Color: 26.4 SRM | Equipment: Strong Arm Brewing |
| Bitterness: 24.4 IBUs | Boil Time: 120 min |
| Est OG: 1.084 (20.3° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.020 SG (5.1° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 2 lbs 4.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
2 |
| 2 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
7 |
| 12.00 oz |
D-180 Candi Syrup (180.0 SRM) |
Sugar |
8 |
| 1.50 oz |
Challenger [7.5%] - Boil 90 min |
Hops |
9 |
| 0.75 oz |
Styrian Goldings [5.4%] - Boil 2 min |
Hops |
10 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
11 |
| 12.00 oz |
Raisin (0.0 SRM) |
Adjunct |
12 |
| 1.0 pkgs |
Belgian Sour Mix 1 (White Labs #WLP655) |
Yeast |
13 |
Notes
General Comments
Yeast
- Abbey Ale WLP530 for primary strain
- Belgain Sour Mix 1 WLP655 in secondary with dregs
- OP recommends using RR Consecration, Rodenbach Grand Cru, Norrenboro Old Odense, Cantillon Kriek, and Oude Beersel Kriek dregs
Mash
- Recommended mash rest at 157-159 to leave plenty of complex sugars for bugs
Raisin Addition
- Raisins are chopped up and boiled in some of the first runnings before adding to the kettle.
- Some people also discusses raisins in the barrel (chopping them up and throwing them in)
Cherry addition
- Tart/Sour cherries (not sweet), puree, raisins, juice, etc.
- OP Recommended adding cherry concentrate after 3-4 months to give the bugs time to work on work before raising the alcohol
- Said that Lacto and Pedio tolerance is at 8% ABV
- Said to add the cherry concentrate after the beer has soured in the barrel
- “I'm planning on adding enough tart cherry concentrate to get to 1.094-1.095 equiv. OG which should be 2 gallons in a big barrel by my calculations. For a 5 gallon batch that would be about 24 fluid oz. in the barrel/carboy if I did the math right (the cherry concentrate is 70* Brix, 1.360 SG).”
Useful Links
- http://www.lostabbey.com/lost-abbey-beers/non-denominational-ales/cuvee-de-tomme/
- http://kingorchards.com/store.htm?category=Cherry%20Juice%20Concentrate
- http://www.homebrewtalk.com/f12/cuvee-de-tomme-clone-group-project-142449/index14.html
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