I see Nostradomus in my future
I really enjoy this beer & would like to try to clone it. I haven't found much info on cloning it, but have some decent clues...let me know what you think.
Attenuation: 75 - 80%
Malts: Pilsener, Munich, 2 cramel, aromatic, wheat
Adjuncts: sucrose (about 15% of fermentables)
Hops: Hallertau, Saaz
Yeast: More powerful of 2 Caracole yeasts
Primary: Pitched at 77F, rises or drops based on season (summer up to 86F, winter down to 68F), 7 - 10 days
Secondary: 2 to 3 weeks at 41F
Noteworthy: No spicing, long boil, hard water rich in calcium, preboiled to reduce hardness
From the importers (D&V) website:
from Brasserie Caracole is a very complex artisanal Wallonian brown ale, rich, warming, little piquant in the mouth with liquorice, mocha flavors, pear and toasted bread background notes, perfect after-dinner drink or night cap.
Beer Style:..... Belgian Brown Ale
Alcohol by Volume:..... 9.5%
Characteristics:..... Very complex Wallonian brown ale with the aroma of chocolate and port wine
Ingredients:..... Special and roast malts, Saaz hops
So here's what I'm thinking:
3# dark munich
2.75# dark sugar (muscovada, panocha, or something else in that vein)
.25# spc. b
1oz hallertau 60 min
1 oz. saaz 20 min
Shooting for 2.5 to 3 hour boil.
Yeast: pitch on a yeast cake of WY Leuven (got some for a last go round before being discontinued); will be ferementing in the low to mid 70s.
So, what do you think? Any suggestions?
Anyone know what the Caracole yeast is (wy or wl), either their primary or their high gravity? I'd be hesitant to try to culture it out of the bottle, given the stress of the high alcohol and possible age...