Anyone out there like draft De Koninck? Any thoughts on why it tastes so good on draft, and just like crappy old Smithwicks from a bottle.
Even better anyone any thoughts on how to clone it? I've a few ideas, but hoping for some fellow travellers...
Quote from: http://byo.com/stories/item/1742-de-koninck-clone
De Koninck clone
5 Gallons; OG = 1.048; FG = 1.010; IBU = 27
Ingredients:
2.5 lbs. lager malt
1 lb. Vienna malt
1/8 lb. chocolate malt
3 lbs. unhopped amber dry malt extract
6 AAU Saaz hops (1.5 oz. at 4% alpha acid), 60 minutes
Belgian ale yeast slurry (White Labs WLP530 or Wyeast 1214)
Something along those lines?
Yep, thanks LordEoin.
I worked from this recipe before http://forum.northernbrewer.com/viewtopic.php?f=4&t=19038&sid=1b85c7248829536979d8d54cb869bf47&start=15
and thought it worked out quite good, even without the aromatic malt and with T-58 instead of DeKoninck yeast.
QuoteSG: 1.048
FG: 1.011
Color: 23 EBC (Morey)
Bitterness: 23 IBU (Tinseth)
77,5% Dingemans Pale Ale malt
10% Dingemans Munich malt
10% Dingemans Aromatic (50 EBC)
2,5% Dingemans Special B (for you who don't know: Special B stands for Speciale Belge, the Belgian name for the beer style Belgian Pale Ale)
Mashing with 4,8 liters per kg malt.
30 minutes @ 62 deg. C
40 minutes @ 72 deg. C
90 minute boil
19 grams Galena (12,8%AA) @ 60 minutes before end of boil
25 grams Saaz (2,2%AA) @ 20 minutes before end of boil
25 grams Saaz (2,2%AA) @ 7 minutes before end of boil
Yeast: Wyeast 3655-PC Belgian Schelde Ale
Fermentation started at 18 deg C. and I let it rise to 20 deg C.
The thing that mystifies me is how much better the commercial beer tastes on draft than in the bottle.
I see, according to Michael Jackson, the real DeKoninck has pilsner and vienna malt.
Moved me brew out to the shed tonight. Not sure if it tastes quite like the real De Konninck, but WLP 515 seems like a pretty nice yeast.