Beer Forum

I am still new to brewing and I am wanting some help comming up with a recipe to make a beer similar to the Russian River Damnation Belgian Ale. Does anyone have any good sugestions?

I don't have a copy with me so I can't tell you what it says, but there is a Damnation recipe in the book "Brew Like A Monk".

Well, you are almost right. The book does talk about Damnation in detail but doesn't actually give the recipe. However, in the final chapter, Vinnie Cilurzo does give a recipe for a strong golden ale which is the same style as Damnation. Looking at the Damnation details and this recipe there are few differences, chief among these would be the use of wheat and munich in the strong ale (damnation apparently uses neither) and the yeast used. Russian River uses a proprietary yeast derived from White Labs WLP500 that is not available to the general public. If I were inclined to brew a Damnation clone (which I am), I would use Vinnie's recipe as follows:

Vinnie Cilurzo's Strong Golden Ale

O.G. 1.066-1.072
F.G. 1.006-1.012
ABV 7-8%
IBU: 23-33

Grist Bill:
Pilsener Malt 80-100%
Wheat malt 2.5%-5% (optional)
Munich malt 2.5%-5% (optional)
Sugar (candi rocks, turbinado, or dextrose) 5-20%

Hops:
Styrian Goldings, 90 minutes, 30% hop bill (13-15 IBU)
Styrian Goldings, 30 minutes, 35% hop bill (7-10 IBU)
Saaz, at knockout, 35% of hop bill (3-5 IBU)

Mash:
151°-152°F

Yeast:
WLP500 or Wyeast 1214

Fermentation:
Dependent on yeast choice 66°-76°F

This should get you somewhere in the ballpark.

Wayne
Bugeater Brewing Company

Wayne, you rock, I am a firm believer/supporter of new recipes being published/announced/suggested...

once again, you f*ing rock!
Lord Bia

Thanks for the help guys!!

Just a quick addendum to the above recipe. Pitch the yeast with the wort temperature at or just below the minimum recommended temmperature and let it rise slowly over the next 4-5 days to the high end of the range. This may be a little awkward to manage, but if you can do it this will help balance the variety of flavors that a particular yeast is capable of producing at different temperatures. Remember that the yeast can generate heat up to 7 or 9 degrees above the ambient temperature during fermentation, so you need to keep the ambient temperature below the minimum fermentation temperatore for the first couple of days so the wort does not get too warm too fast.

Wayne
Bugeater Brewing Company

Mind if I restart this thread after four years?? I Googled Damnation Clone and this thread is the first result!

I am thinking of brewing a Damnation clone and wondered if anyone has brewed the recipe Bugeater posted. How did it turn out? Would you make any changes? Anyone have a different recipe? I have two vials of WLP 530 Abbey Ale yeast and hope that is close enough to WLP 500. Cheers!

check out the duvel clone in BCS, that should get you extremely close to damnation.