Domaine Dupage

[cowardm]

I don’t post here often because I don’t really feel I have a lot to contribute.  I’ve only done a few batches myself and am still learning.  That said, I hope to learn more and eventually be able to contribute.

I recently tried the Two Brothers Domaine Dupage and it was just ridiculously good.  I’m still an extract brewer (I’ve steeped grains and stuff) and don’t really have the time or money to dive into all grain brewing.  But I really want to clone this Domaine Dupage but I can only find all grain recipes.  Does anyone have any idea how I might go about brewing this one in extract (I’m willing to steep grains, I just don’t know how to mash or have the tools to do it).  Thanks.

If it helps this is the grain recipe I found:

7.25 lbs pale ale malt
4 lbs vienna malt
2 lbs munich malt
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt
1.75 AAU Northern Brewer hops (60 min.) 9% AA
3.3 AAU Mt. Hood (25 min.) 5% AA
4.4 AAU Mt. Hood (10 min.) 5% AA
1 tsp gypsum and acid to lower ph to 6.5 prior to mash-in.
Mash 15 min. 155 F and raise to 168 F for 10 min. (this looks strange to me, but that is what the recipe calls for…)
Sparge with 164 F water and collect 6.5 gal. Boil 120 min. Begin hop additions with 60 min left in boil.
White Labs WLP550 Belgian Ale Yeast

[hamiltont]

Here’s what I’m coming up with.  Hopefully someone can help verify it.

7.25 lbs pale ale malt = 4.34 lbs. DME or 5.43 lbs. LME
4 lbs vienna malt = Must me mashed
2 lbs munich malt = Must be mashed
.75 lbs Weyermann CaraWheat Malt = Steep
.25 lbs Weyermann CaraMunich Malt = Steep
.25 lbs melanoidin malt = Steep

To successfully brew this recipe you’ll have to do a mini mash to convert the Vienna & Munich malts.
Just GOOGLE how to do a mini mash.  I think the 15 minute mash is a mistake?  I would suggest at least 45 minutes. It’s really not that difficult to do a mini mash once you understand the basics.

Cheers!!!

[weithman5]

this is one of their better products. their dog day dortmunder lager is not bad, the cain and ebel rye is okay and so is the bitter end ale not bad.  not a big fan of their ebelweiss though.  good luck brewing this.

[tschmidlin]

A minimash is really easy to do, its the same as steeping except you hold it for a bit longer at a specific temp.  You should go for it.

But if you’re not so inclined, you can get munich malt extracts.  Here’s what I would do to convert the recipe to extract/steeping:

Original:
7.25 lbs pale ale malt
4 lbs vienna malt
2 lbs munich malt
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt

Change to:
9.25 lbs pale ale malt
4 lbs munich malt
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt

Then to convert to extract, assuming 70% efficiency so an OG of 1.068:
3.75 lbs liquid pale malt extract
5.75 lbs liquid munich malt extract
Steep:
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt

[beertracker]

Nothing to really add except that I’m a fan of this beer as well. Very tasty! 

[bonjour-user]

@hamiltont

Here’s what I’m coming up with.  Hopefully someone can help verify it.

7.25 lbs pale ale malt = 4.34 lbs. DME or 5.43 lbs. LME
4 lbs vienna malt = Must me mashed
2 lbs munich malt = Must be mashed
.75 lbs Weyermann CaraWheat Malt = Steep
.25 lbs Weyermann CaraMunich Malt = Steep
.25 lbs melanoidin malt = Steep

To successfully brew this recipe you’ll have to do a mini mash to convert the Vienna & Munich malts.
Just GOOGLE how to do a mini mash.  I think the 15 minute mash is a mistake?  I would suggest at least 45 minutes. It’s really not that difficult to do a mini mash once you understand the basics.

Cheers!!!

Take the above and “Steep” all the grain at 150F for an hour.

(don’t tell anyone, but that is “mashing”

[hamiltont]

Here’s an extract recipe from BYO.  It’s a little different but might be as close or closer.  Who knows???

http://www.byo.com/stories/recipes/article/indices/51-recipe-exchange/2106-two-brothers-brewing-company-domaine-dupage-recipe

[tschmidlin]

@hamiltont

Here’s an extract recipe from BYO.  It’s a little different but might be as close or closer.  Who knows???

http://www.byo.com/stories/recipes/article/indices/51-recipe-exchange/2106-two-brothers-brewing-company-domaine-dupage-recipe

That’s a mini-mash recipe, but like I said, mini-mashing is the same as steeping except for the time/temp.

[denny]

@tschmidlin

@hamiltont

Here’s an extract recipe from BYO.  It’s a little different but might be as close or closer.  Who knows???

http://www.byo.com/stories/recipes/article/indices/51-recipe-exchange/2106-two-brothers-brewing-company-domaine-dupage-recipe

That’s a mini-mash recipe, but like I said, mini-mashing is the same as steeping except for the time/temp.

And controlling the water/grist ratio.  Too many people steep with too much water.  Whether steeping, minimashing, or mashing, you should keep the water/grist ratio under 2 qt./lb. in order to control your pH.

[hamiltont]

@tschmidlin

@hamiltont

Here’s an extract recipe from BYO.  It’s a little different but might be as close or closer.  Who knows???

http://www.byo.com/stories/recipes/article/indices/51-recipe-exchange/2106-two-brothers-brewing-company-domaine-dupage-recipe

That’s a mini-mash recipe, but like I said, mini-mashing is the same as steeping except for the time/temp.

I guess you can call it what you like.  The Step by Step in the article calls it steeping, which the OP said he was familiar with.  Just sayin’ 

[tschmidlin]

@denny

@tschmidlin

@hamiltont

Here’s an extract recipe from BYO.  It’s a little different but might be as close or closer.  Who knows???

http://www.byo.com/stories/recipes/article/indices/51-recipe-exchange/2106-two-brothers-brewing-company-domaine-dupage-recipe

That’s a mini-mash recipe, but like I said, mini-mashing is the same as steeping except for the time/temp.

And controlling the water/grist ratio.  Too many people steep with too much water.  Whether steeping, minimashing, or mashing, you should keep the water/grist ratio under 2 qt./lb. in order to control your pH.

Yes.  And having a reasonable water/grist ratio.

[tschmidlin]

@hamiltont

I guess you can call it what you like.  The Step by Step in the article calls it steeping, which the OP said he was familiar with.  Just sayin’ 

Yeah, it’s just that steeping can be at any temp really, and a mini-mash requires specific temps.  Not that big of a deal really, but if you steep munich at 160F you’ll get a different beer than if you steep at 152F.  So it’s mashing, even if it is really similar to steeping, but someone familiar with steeping might not know how important the temp is in the mash.