One of my favorite beers to brew is this semi-clone of Unibroue’s La Fin Du Monde, created with a little bit of yeast ingenuity. It has a drinkable Belgian taste, very fruity with a touch of clove.
This recipe was designed and brewed by fellow ALEien Homebrew Club Member Don Gravatt and myself. We attempted this beer as our first all-grain batch not realizing the extent of the challenge until the homebrew store owner commented on our plans by saying “if you’re going to be a bear – be a grizzly,” This has now become my new personal mantra.As for the beer, it’s cleverly named after our good friend –Patron Saint of the Bucks County beer scene– Hulmeville Inn owner Jeff Lavin. It finishes out at a smooth yet hefty 8.3%. And if you’re at the next firkin night we’ll gladly exchange more recipe info for a beer. Shout out to the ALEiens! Cheers and enjoy!
About the creator:
Steve Hawk is co-founder of the ALEiens home brew club and is the current Grey Lodge Pub Philly Beer Geek. He is truly passionate about beer and his home city. You can listen to him and his monthly beer tasting segment on WNJC 1360AM’s Welcome Matt Radio Show, Wednesday nights @ 8pm. www.welcomemattshow.com
Ingredients and Directions
20lb Belgian Pilsen Malt
2lb Belgian Pale Wheat Malt
2lb Belgian Cara 20 Malt
2oz German Perle (6% AA) – 90 Min
4oz Slovenian Styrian Goldings (4.0 % AA) – 30 Min
1oz Irish Moss
2lb UK Light Crystal
2lb Sugar – Candi Sugar Pale (Start Of Boil)
White Labs WLP099-Super High Gravity Ale
White Labs WLP570-Belgian Golden Ale (A great gem of a combo we stumbled upon because we couldn’t find what we were looking for)
Step 1: Mash grains at 152 degrees for 1 hour in 8 gallons of water.
Step 2: Sparge grains with another 7 gallons at 170 degrees until you have a full 12 gallons in the kettle and when your pre-boil gravity is 1.07. (Refractometers not only make you look cool in front of your friends – they’re really helpful and a must to find your pre-broil gravity.)
Step 3: Bring liquid to a boil and add the German Perle and candi sugar.
Step 4: After 1 hour add the Styrian Goldings.
Step 5: In the last 15 minutes add the Irish moss.
Step 6: After the boil chill the wort to 70-75 degrees, aerate and then pitch your yeast. (A yeast starter is definitely recommended for a beer this high in gravity)
Step 7: Ferment for 2 weeks at 68 degrees or until krausen falls.
Step 8: Transfer to secondary for 2 – 3 weeks to clarify beer.
Step 9: Keg or bottle beer. If bottling; use standard amount of priming sugar and store beer at 70 degrees for about a week or two and then keep at cellar temp for at least month.
Step 10: Drink beer and make sure to bring it to an ALEiens meeting to give some to Steve.