Re: DeKoninck clones
Here are four ingredient lists, the first three I found on the net, the last one is the from many months of working with the first three :-) I too have been trying to make a DeKoninck clone for quite some time now. I have brewed some great Belgian beers but none have been that close to DeKoninck
If you would like to swap some of the attempts, email me..
1900 grams pilsner malt
400 carmel malt
125 grams gerstevlokkan
10 grams black malt
The malts are a blend of Vienna and Pilsner types. The hop
accent is Saaz. Shoot from around 25 IBUs. The gravity is
11.8 Plato (1.047). The hops are added three times.
spends seven to eight days in fermentation up to 25c, and has about two weeks cold conditioning."
60/40 blend of pilsner and vienna malts, target gravity 1.048
* 1 - 2 oz chocolate for color, 1/2 lb of Biscuit (optional)
* Saaz or Spalt for hops, three additions to around 30 IBU
* Wyeast 1388 or White Labs 550
* Primary fermentation at 70 F, secondary at 40 F
7.0 lbs. Belgian Pils
3.0 lbs. Vienna
1.0 lbs. Belgian Aromatic
0.50 lbs. Belgian Caramunich
0.20 lbs. Barley Flaked
1 Oz Hallertau 60 min
0.5 Oz saaz 15 min
0.5 Oz Saaz 1 min