The Lost Abbey Brewing Company’s Ten Commandments clone
(5 gallons/19 L, all-grain)
OG = 1.089 FG = 1.006
IBU = 34 SRM = 33 ABV = 11%
Ingredients
10 lbs. (4.54 kg) 2-row pale malt
1.5 lbs. (0.68 kg) crystal wheat malt (55 °L)
0.75 lb. (0.34 kg) Special B malt
0.75 lb. (0.34 kg) melanoidin malt
0.75 lb. (0.34 kg) flaked barley
0.4 lb. (0.18 kg) Carafa® II malt
1.4 lbs. (0.64 kg) corn sugar
1.4 lbs. (0.64 kg) honey
6.75 AAU Amarillo® hops (90 min.) (0.75 oz./21 g at 9% alpha acids)
3.25 AAU Magnum hops (45 min.) (0.25 oz./7 g at 13% alpha acids)
5 oz. (142 g) blackened raisins (see Tips for Success below)
0.5 oz. (14 g) sweet orange peel
0.026 oz (0.75 g) fresh rosemary
WLP565 (Belgian Saison) or Wyeast 3724 (Belgian Saison) yeast
WLP650 (Brettanomyces bruxellensis) or Wyeast 5112 (Brettanomyces bruxellensis) yeast
1 cup corn sugar (if priming)
Step by Step
Mill the grains, then mix with 4.4 gallons (16.7 L) of 166 °F (74 °C) strike water to achieve a single infusion rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes. Mashout to 170 °F (77 °C).
Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash to obtain 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops at the times indicated above left in the boil. At 15 minutes left in the boil, you can add Irish moss or Whirlfloc 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 fermenation around 75 °F (24 °C) 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 three volumes using Brett Brux yeast.
The Lost Abbey Brewing Company’s Ten Commandments clone
(5 gallons/19 L, extract with grains)
OG = 1.089 FG = 1.006
IBU = 34 SRM = 29 ABV = 11%
Ingredients
5.5 lbs. (4.54 kg) extra light dried malt extract
1.5 lbs. (0.68 kg) crystal wheat malt (55 °L)
0.75 lb. (0.34 kg) Special B malt
0.75 lb. (0.34 kg) melanoidin malt
0.75 lb. (0.34 kg) flaked barley
0.4 lb. (0.18 kg) Carafa® II malt
1.4 lbs. (0.64 kg) corn sugar
1.4 lbs. (0.64 kg) honey
6.75 AAU Amarillo® hops (60 min.) (0.8 oz./23 g at 9% alpha acids)
3.25 AAU Magnum hops (45 min.) (0.25 oz./7 g at 13% alpha acids)
5 oz. (142 g) blackened raisins (see Tips for Success below)
0.5 oz. (14 g) sweet orange peel
0.026 oz. (0.75 g) fresh rosemary
WLP565 (Belgian Saison) or Wyeast 3724 (Belgian Saison) yeast
WLP650 (Brettanomyces bruxellensis) or Wyeast 5112 (Brettanomyces
bruxellensis) yeast
1 cup corn sugar (if priming)
Step by Step
Bring 2.5 gallons (9.5 L) of water to roughly 152 °F (67 °C). Steep all the milled malt in a nylon bag for 30 minutes then remove. Allow the bag to drain back into the kettle. Add enough water to bring the total volume to 6.5 gallons (24.6 L). Add the dried malt extract, stir, and finally heat to a boil. Follow the all-grain recipe for remaining boil, fermentation, and packaging instructions.
Tips for Success:
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. (113 g) in 25 BBLs (775 gallons/29 hectoliters) of wort. As for the raisins, you’re looking for a pleasantly caramelized character that you get via brûléeing 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 (32 °C). 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.
