Heathen Monk - Beer Recipe - Brewer's Friend

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Heathen Monk

264 calories 24.3 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.146 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: drhbrews
Calories: 264 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Monday November 27th 2017
1.080
1.016
8.3%
23.2
5.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dry Malt Extract - Pilsen9 lb Dry Malt Extract - Pilsen 42 2 80%
0.25 lb Dry Malt Extract - Light0.25 lb Dry Malt Extract - Light 42 4 2.2%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.9%
10.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.4%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.2%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 5.96 16.7%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 7.7 Boil 60 min 10.2 16.7%
4 oz Hersbrucker4 oz Hersbrucker Hops Pellet 2 Boil 20 min 7.06 66.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 20 min.
1 tsp gypsum Water Agt Boil 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3/4 c      
 
Target Water Profile
Kirkland WA 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
kirkland tap + gypsum
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.55 g | 26.2 qt) 2.32 9.3  
Mash volume with grains (equipment estimates 6.55 g | 26.2 qt) 2.4 9.6  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.8 3.2  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.32 9.3
Equipment Profile Used: System Default
 
Notes

12/9/17
Made yeast starter yesterday (~1L).
Today: Make Belgian candi sugar (syrup). Steep grains 30min at 66C, pour into grain bag, sparged with 68C water into boil pot.
Add DME and water, bring to boil.
Add 60' hops and gypsum. Boil 40'. Add 20' hops and irish moss. Boil 20' more. Chill.
Add to primary with remaining water and yeast. Aerate. Determine Brix.
Brix =22.8 = 1.096 (Higher than expected. volume may be lower than 5.5 gal, but it is certainly > 5)
Ferment.
12/16/17
transfer to 2nd. Brix =12.5 (1.021, 9.9 ABV)
1/5/18
Brix =12 (1.019, 10% ABV)
Bottle with 3/4c corn sugar

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  • Last Updated: 2019-02-24 21:11 UTC