Dieu du ciel aphrodisiaque clone

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Cheesehead
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Dieu du ciel aphrodisiaque clone

Post by Cheesehead » Sun Feb 11, 2018 12:00 am

I’ve been meaning to try to clone this recipe for a while and came across this on the internet. Any ideas for changes to this (yes, I want to do extract). In particular, would you add the lactose in the keg directly (dispense vessel)?

http://zmievski.org/beer/recipes/Aphrod ... clone.html

Pasted:
Aphrodisiaque clone

Selected Style and BJCP Guidelines
13B-Stout-Sweet Stout

Minimum OG: 1.044 SG Maximum OG: 1.060 SG
Minimum FG: 1.012 SG Maximum FG: 1.024 SG
Minimum IBU: 20 IBU Maximum IBU: 40 IBU
Minimum Color: 30.0 SRM Maximum Color: 40.0 SRM


Recipe Overview
Wort Volume Before Boil: 7.00 US gals Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.023 SG Expected OG: 1.057 SG
Expected FG: 1.016 SG Apparent Attenuation: 71.0 %
Expected ABV: 5.5 % Expected ABW: 4.3 %
Expected IBU (using Rager): 37.0 IBU Expected Color (using Morey): 37.0 SRM
BU:GU ratio: 0.65 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 67 degF


Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3lb 0oz 29.4 % 1.5 In Mash/Steeped
US Roasted Barley 12.00 oz 7.4 % 62.5 In Mash/Steeped
US Caramel 40L Malt 10.00 oz 6.1 % 4.2 In Mash/Steeped
US Caramel 80L Malt 10.00 oz 6.1 % 8.3 In Mash/Steeped
US Chocolate Malt 8.00 oz 4.9 % 29.2 In Mash/Steeped
US Flaked Barley 8.00 oz 4.9 % 0.1 In Mash/Steeped
Extract - Light Dried Malt Extract 4lb 3oz 41.2 % 2.1 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 1.75 oz 37.0 Loose Pellet Hops All Of Boil


Other Ingredients
Ingredient Amount When
Cocoa powder 8.00 oz In Boil
Vanilla Beans 1.00 oz In Fermenter
Lactose 5.00 oz In Dispense Vessel


Yeast
White Labs WLP013-London Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 44 Total Magnesium (ppm): 5
Total Sodium (ppm): 86 Total Sulfate (ppm): 74
Total Chloride(ppm): 9 Total Bicarbonate (ppm): 188


Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 152 degF 60


Recipe Notes
Inspired by Dieu du Ciel's Aphrodisiaque (Aphrodisia in US).
Tap #1: Vic Park Clone
Tap #2: BBB Substance Clone
Fermenting:

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jeffsmith
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Re: Dieu du ciel aphrodisiaque clone

Post by jeffsmith » Sun Feb 11, 2018 9:18 am

I’d recommend adding the lactose in the last 10-ish minutes of the boil.


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Cheesehead
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Re: Dieu du ciel aphrodisiaque clone

Post by Cheesehead » Sun Feb 11, 2018 12:21 pm

Thanks Jeff, was thinking something like that would make sense. What do you think about the quantity. I have a few 1 lb bags. Think 1 lb (vs proposed 5 oz) is overkill?
Tap #1: Vic Park Clone
Tap #2: BBB Substance Clone
Fermenting:

jason.loxton
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Re: Dieu du ciel aphrodisiaque clone

Post by jason.loxton » Sun Feb 11, 2018 4:19 pm

Can't comment on the amounts (I don't use lactose... although tripling the amount in a recipe seems like a bad idea in one go!), but if you're uncertain, I'd go low and add more post-fermentation if you think it is lacking. Dissolve in water and boil long enough to drive off O2 and sterilize, cool, and add to taste.

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Cheesehead
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Re: Dieu du ciel aphrodisiaque clone

Post by Cheesehead » Sun Feb 11, 2018 5:09 pm

I hear you, it sounds excessive tripling it but I've used that amount in an IPA a few times
Tap #1: Vic Park Clone
Tap #2: BBB Substance Clone
Fermenting:

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