I have been researching La Fin Du Monde and have found this promising recipe. I have not tried it yet but so far it's my pick.
You might consider this recipe, posted by a well-known and very respected brewer on another forum. If I were going to make this beer, this is the recipe I would use:
La Fin de la Fin
Batch Size (GAL): 5.25 Wort Size (GAL): 5.25
Total Grain (LBS): 14.00
Anticipated OG: 1.0786 Plato: 19.01
Anticipated SRM: 5.1
Anticipated IBU: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar:
10.00 lbs. Belgian Pilsener (71.4%)
1.50 lbs. German Wheat Malt (0.7%)
0.50 lbs. Belgian Aromatic Malt (3.6%)
2.00 lbs. Honey (14.3%)
Hops:
1.00 oz. Styrian Goldings Pellet (5.25AA) at 60 min (16 IBUs)
0.75 oz. Styrian Goldings Pellet (5.25AA) at 25 min (8.4 IBUs)
Extras:
2.00 Tsp Fresh Ground Coriander Seed Spice at 10 min
1.00 Tbsp Fresh Grated Orange Zest Spice at 0 min
Yeast:
Wyeast 3864 Canadian/Belgian or Unibroue yeast cultured from a bottle
Mash Schedule:
Mash at 150F
Fermentation:
Primary Fermentation: 10 days at 75F
Secondary Fermentation: 21 days at 70F
Anticipated F.G.: 1.011
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The Wyeast 3864 is the actual yeast used to make the original but there is some discussion on whether it's the only yeast. The flavor profle on unibroue website suggests that it has a yeasty taste so they may use a low floculating yeast for the bottle carbonation. The website also says it's aged for a loooonnnnng time.
Hope this helps.