Dieu Du Ciel - Corne du Diable (Horn of the Devil)

[Otters]

Hi All

Has anyone heard or tasted this beer?

I did a while back this year in S Carolina - it tasted fantastic - and now I'd like to recreate and wonder if anyone, in particular, our international members would have a recipe or tried a clone?

Please feedback and let me know:

P.S. founders Dirty B******D was also remarkable and a recipe for this would be as welcome, and, would let us Brits try some of the VERY high quality brews available in the US at the moment!

Rgds

Otters

[Wazgilbert]

Bandit!

it's no good sneaking the answers here - I want some Double-bastard!

Waz.

[seymour]

I wish I had a Dieu Du Ciel recipe, but sadly I do not. Here's some info on the other one:

Founders Dirty Bastard (Scotch Ale)
Founders Brewing Company, Grand Rapids, Michigan, USA
ABV: 8.5%
IBU: 50
Colour: Dark Ruby
Grainbill: 82.5% Pale, 4.7% Special-B Malt, 3.2% CaraPils/Dextrine Malt, 3.2% CaraMunich Malt, 3.2% CaraVienne Malt, 1.6% Peat Smoked Malt, 1.6% Black Malt?
Hops: Goldings (60 min), Perle (40 min), Goldings (20 min)
Yeast: Chico strain (I know, I know, they could do better...)

Founders Backwoods Bastard was one of the best beers I drank last year. It's this same beer, but aged for a year in Scotch Whisky barrels, ending-up 10.2% ABV. Mmmmmm...

[Otters]

Hello All

Yes, Dirty Bastard is a beer of distinction and thanks Seymour for helping 'us' again, researching the recipes to create our own statement beers. this beer, I'm sure, will be brewed for winter consumption! and below is an extract form Jean-Francois Gravel the Maitre Brasseur of Brassierie Diue Du Ciel on his creation Corne Du Diable:

That's beer that I love, very hoppy beer based on a solid malt backbone. The trick is to use good and tasty base malt like Marris Otter with very dark crystal malt ( like cara aroma or carabohemian from weyermann) . So you don't have to use too much to have flavor and getting to much sweetness from it. Furthermore, play with two or three different crystal malt to give complexity,The Corne is close to 70 IBU. I like to use clean bittering hop with low cohumulone. For the aroma, it's based on a blend of Amarillo and Centennial, quite classic. And it is heavily dry hop. We use a typical English yeast with fruity character.

The clues above will be the guiding inspiration to brew a similar beer to that of the 'Corne Du Diable' and that detail will be posted as soon as the 'die has been struck'

As for you Waz', what's it going to be; Dirty Bastard, Backwards Bastard or Corne Du Diable? and another thing', I will not be riding home on my bike after a skin-full of either one of the above...

Rgds Otters

[seymour]

Thanks for all the Corne Du Diable clues, Otters. That's much more specific than I'd seen previously. Best of luck with your brews!