Monk's Ambush - Beer Recipe - Brewer's Friend

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Monk's Ambush

394 calories 33.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.35 liters
Post Boil Size: 22.36 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CNA
Hop Utilization: 98%
Calories: 394 calories (Per 500ml)
Carbs: 33.1 g (Per 500ml)
Created: Sunday March 7th 2021
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OG: 1.082 FG: 1.010 ABV: 9.4% IBU: 34

1.085
1.014
9.4%
30.1
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6,100 g Bestmalz - BEST Pilsen6100 g BEST Pilsen 37 1.9 79.8%
340 g Bestmalz - BEST Melanoidin Light340 g BEST Melanoidin Light 34.5 19.5 4.5%
1,000 g Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 13.1%
200 g Simpsons - Wheat Malt200 g Wheat Malt 36.576 2.8 2.6%
7,640 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Tettnanger75 g Tettnanger Hops Leaf/Whole 3.8 Boil 60 min 26.43 75%
25 g Saaz25 g Saaz Hops Leaf/Whole 3.2 Boil 15 min 3.68 25%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 10 min.
0.50 ml Brewers Clarex Fining Primary 0 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 562 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 255.2 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Mash In Temperature -- 55 °C 10 min
Beta Rest Temperature -- 65 °C 90 min
Alpha Rest Temperature -- 68 °C 30 min
Mash Out Temperature -- 75 °C 10 min
10.5 L Sparge -- 75 °C 20 min
Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 21.9
Mash volume with grains 26.3
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 13.2 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 25.4
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22 L) 22.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 22
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Pitch yeast and ferment at 17c, allowing temperature to rise to 21 over 4 days (raise 1 degree per day)

Carbonate for 3 weeks.

Cold condition (1.5c) in bottle for 4 weeks after carbonating.

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  • Last Updated: 2023-03-09 22:10 UTC