Judgment Day Clone (provided by Lost Abbey)

Beer Recipes
1

A contact at Lost Abbey provided me with the following Judgment Day recipe. It should be enough to get a near-identical replica with a few tweaks. What was not revealed was the mash and hop schedule, fermentation temperature, and sugar/raisin timing.

OG: 1.092
TG: 1.014
ABV: 10.5%
IBU: 25

2-Row 79%
Cara Wheat: 4%
77L Crisp: 6%
120L Crisp: 5%
Special B: 3%
Chocolate Malt: 3%

Hop: German Magnum

Yeast: Abbey (proprietary strain)

Dextrose: 300 lbs/batch
Raisins: 180 lbs/batch (sourced from Sysco)

The grain bill totals 100%, however, the dextrose and raisin additions are not accounted for in the percentages. These sugar and raisin calculations are framed for a 5 gallon batch. I doubt the raisin will have a material impact to gravity whereas the dextrose will.

Dextrose is 300 lbs. per batch (30 barrels @ 31 gallons)

  • 300/(30*31)=0.323 per gallon
  • 0.3235=1.615 pounds or 1 pound 9.84 ounces (.77416) per 5 gallons

Raisins is 180 lbs. per batch
180/(3031)=0.194 per gallon
.9145=0.97 or 1 pound per 5 gallons

My brewery contact wouldn’t provide any additional detail … help me figure out the remaining details.

  1. When to add the dextrose – boil or post-boil and when (perhaps late in the boil to improve hop extraction – lower gravity)? I believe the sugar ought to be accounted for in the grist bill although it was not listed as such by my brewery contact. Considering the starting gravity of 1.092, adding 1.6 pounds of sugar increases gravity to 1.104 (BeerSmith 2).

My adjustments:

2-Row 73.8%
Dextrose: 6.6
Cara Wheat: 12.5%
77L Crisp: 5.6%
120L Crisp: 4.7%
Special B: 2.8%
Chocolate Malt: 2.8%

  1. Torched, chopped and caramelized with first running’s – perhaps near the end of the boil or flameout. As documented in a Lost Abbey video, they torch their raisins in a hop back and bottom flow the wort. Any raisins post-fermentation?
  2. Single infusion mash temperature - perhaps 150-152F.
  3. Hop schedule - perhaps majority bittering @ start of boil and a small charge at flameout.
  4. Abbey yeast - perhaps WLP530 fermented @ 65F.

Thanks in advance!

2

I seem to recall what I have read from Tomme Arthur regarding recipes that the raisins go in at flameout and only at flameout.

3

Would you have any links to those articles?

4

Let’s resurrect an old thread  :slight_smile:

Has anyone been able to make this and what were the results? I’m thinking about doing a Quad (Judgement Day was the beer that inspired me to go this route). I’d love to see if anyone brewed this and how it turned out?

5

norcaljp - I did not get around to brewing this yet.