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Chet
08/10/06 09:47 AM  
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.

From BLAM:

OG: 1.083

ABV: 9.5%

Attenuation: 75 - 80%

IBU: 20

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:

NOSTRADAMUS

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:

5.5# pils

4.5# munich

3# dark munich

2.75# dark sugar (muscovada, panocha, or something else in that vein)

1# aromatic

1# wheat

.25# chocolate

.25# spc. b

.25# caramunich

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...

dWiGhT
08/10/06 09:47 AM  
Re: I see Nostradomus in my future
WOW!

My initial feeling is that the recipe is far toooooo complex. Start simple and add to it. 9 grains seems to be over board...

The OG is about 1.098 from my estimations... WAYYYYY over the top! Isn't Nostradamus about 7.2%??? Shoot for about 1.065 or so... what is the FG???

Belgians are simple in grain bill and complex in yeast selection... go with that...

dWiGhT

Chet
08/10/06 09:47 AM  
Re: I see Nostradomus in my future
I do tend to complicate things.... :)

Most of what I put together was based on the sources referenced - Brew Like A Monk and the importer, D&V.

According to BLAM & the importer, it's 9.5% abv, og 1.083. I was figuring about 72% efficiency (about what I average), and about 7 gallons (I should have listed that...woops!)

FG target would be in the 1.012 range... (80% attenuation would be more like 1.0166, but Nostradamus seems drier to me...maybe I should add the sugar post primary to ease the process?)

BLAM lists 6 malts (Pilsener, Munich, 2 carmel, aromatic, wheat) & the importer lists "special & roasted" malts.

I could combine the dark Munich & regular Munich; maybe leave out the caramunich and/or spc. b as well - I'm guessing that the two caramel malts listed may be these, however. The chocolate was my guess at the importers listing of "roasted" malt...

Thanks for the input Dwight - this is very much on the drawing board, so it's all appreciated!

Chet
08/10/06 09:48 AM  
Re: I see Nostradomus in my future
Any Nostradamus fans have any thoughts? Bueller?

Eric K
08/10/06 09:48 AM  
Re: I see Nostradomus in my future
Chet,

What's your thoughts on the mash schedule? I suspect the Munich will plunge you into the low protein rest range of 122F for about 20-30", followed by a series of low temp Sacc. rests to increase fermentability/dryness.

Your recipe seems similar to a Bier De Noel.

Chet
08/10/06 09:48 AM  
Re: I see Nostradomus in my future
Eric, I mash in a cooler, so I'm probably going to do an single infusion mash at 146 - 148.
JoeFleischman
08/10/06 09:49 AM  
Re: I see Nostradomus in my future
I just tasted this stuff for the first time this weekend...I love it!! Got a splitting headache after drinking it, first thought about fusels but I couldn't taste any, was probably due to waking up early for a fishing trip and being in the sun...

Anyways, I'd be really interested in any results, etc.

Brian Richards
08/10/06 09:49 AM  
Re: I see Nostradomus in my future
Chet, You'll have to let us know how this turns out. My local homebrew/beer store just got some Nostradamus in so I am going to pick up a few bottles. I've heard a lot of good things about it.

 
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