Homebrew Recipe
Ten Commandments Clone - The Lost Abbey Brewing Co.
- Method:
- All Grain
- Style:
- Belgian Dark Strong Ale
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 7 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- September 2019, Vol. 25, No. 4 page 17. Ten Commandments is a multi-layered beer that changes like a chameleon as it warms. The beer is best enjoyed at cellar temperatures to truly bring out the complexities of flavor found in the beer.
- Notes:
- Mill the grains, then mix with 4.4 gallons of 166 F strike water to achieve a single infusion rest temperature of 152 F. Hold at this temperature for 60 minutes. Mashout to 170 F. Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash to obtain 7 gallons of wort. Boil for 90 minutes, adding hops at the times indicated. At 15 minutes left in the boil, you can add Irish Moss or Whirfloc as kettle fining agents. After the boil, add the corn sugar, honey, raisins, orange peel, and rosemary. Whirlpool for 15-20 minutes before chilling the wort to slightly below fermentation temperature. Pitch saison yeast. Start fermentation around 75 F and ramp up as it goes. Ferment to completion, which may require a bit of patience and time. Bottle or keg the beer and carbonate to approximately 3 volumes using Brett Brux yeast. Ten Commandments will surely test your faith in microbiota. The brew day should be relatively straight forward except for the blackened raisins and rosemary. A subtle hand is needed for the rosemary addition as too much of the herb will unbalance the beer; The Lost Abbey uses 4 oz. in 775 gallons of wort. As for the raisins, you're looking for a pleasantly caramelized character that you get via bruleeing the raisins. Lost Abbey uses a large torch to accomplish this task but feel free to use safer alternatives such as a broiler. The other major difficulty with this beer is the fermentation. The DuPont strain is notorious for stalling around 1.030. However, with a bit of patience and heat, it'll start back up and finish fermenting. Note that the strain can tolerate fermentation temperatures up to 90 F. Finally, the beer is carbonated and conditioned using Brett Brux yeast. If you decide to keg the beer, you may want to consider using a funky, dedicated Brett or sour keg. Tomme recommends patience...all the flavors in the beer take months to meld together.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.089 | 1.006 | 11 | 33 | 34 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Malt - 2-Row | 10 lbs. | 70.67 |
| Wheat Malt | 1.5 lbs. | 10.60 |
| Notes: Calls for crystal wheat malt | ||
| Honey Malt | 0.75 lbs. | 5.30 |
| Notes: Calls for melanoidin malt | ||
| Special "B" Malt | 0.75 lbs. | 5.30 |
| Flaked Barley | 0.75 lbs. | 5.30 |
| Chocolate Malt | 0.4 lbs. | 2.83 |
| Notes: Calls for Carafa II malt (Weyermann) | ||
| Total: | 14.15 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Amarillo | 0.75 oz. | 90 | Boil | 9 |
| Notes: 6.75 AAU | ||||
| Magnum (GER) | 0.25 oz. | 45 | Boil | 13 |
| Notes: 3.25 AAU | ||||
| Name | Amount |
|---|---|
| Amarillo | 0.75 oz. |
| Magnum (GER) | 0.25 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| Belgian Saison | Wyeast | 3724 |
| Notes: or White Labs | ||
| Belgian Saison I | White Labs | WLP565 |
| Notes: or Wyeast | ||
| Brettanomyces Bruxellensis | Wyeast | 5112 |
| Notes: or White Labs | ||
| Brettanomyces Bruxellensis | White Labs | WLP650 |
| Notes: or Wyeast | ||
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Blackened Raisins | 5 oz. | 0 minutes | Boil | Flavor |
| Notes: Add at knockout | ||||
| Corn Sugar | 1.4 lbs | 0 minutes | Boil | Flavor |
| Notes: Add at knockout. | ||||
| Fresh Rosemary | 0.026 oz. | 0 minutes | Boil | Flavor |
| Notes: Add at knockout | ||||
| Honey | 1.4 lbs | 0 minutes | Boil | Flavor |
| Notes: Add at knockout | ||||
| Sweet Orange Peel | 0.5 oz. | 0 minutes | Boil | Flavor |
| Notes: Add at knockout | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 152 | 60 | All Grain |
| 2 | Mashout | 170 | 30 | All Grain |