Touched by a Monk - Beer Recipe - Brewer's Friend

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Touched by a Monk

306 calories 29.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 306 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Saturday February 9th 2019
1.092
1.020
9.6%
27.5
25.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 47.6%
5 lb Weyermann - Munich Type I5 lb Munich Type I 38 6 23.8%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 4.8%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.4%
4 oz American - Chocolate4 oz Chocolate 29 350 1.2%
1 lb Belgian - Special B1 lb Special B 34 115 4.8%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 2.4%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 1.2%
4 oz German - CaraFoam4 oz CaraFoam 37 1.8 1.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 4.8%
4 oz Rice Hulls4 oz Rice Hulls 0 0 1.2%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 15 min 4.39 25%
1 oz Yakima Chief Hops - German Northern Brewer1 oz German Northern Brewer Hops Pellet 4.8 Boil 45 min 10.83 25%
1 oz Yakima Valley Hops - Saaz1 oz Saaz Hops Pellet 2.8 Boil 15 min 3.42 25%
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 4.7 Boil 30 min 8.88 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.10 oz Whirlfloc Water Agt Boil 15 min.
0.10 oz Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
5 gal Infusion 173 °F 155 °F 120 min
6 gal Sparge 195 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains (equipment estimates 8.15 g | 32.6 qt) 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 2.97 g | 11.9 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Top off amount 0.5 2  
Going into fermentor 6.5 26  
Total: 10.38 41.5
Equipment Profile Used: System Default
"Touched by a Monk" Belgian Dark Strong Ale beer recipe by donnieb1999. All Grain, ABV 9.55%, IBU 27.52, SRM 25.81, Fermentables: (Brewers Malt 2-Row, Munich Type I, Munich Dark, Carapils (Dextrine Malt), Chocolate, Special B, Biscuit, Acidulated, CaraFoam, Belgian Candi Syrup - D-45, Belgian Candi Syrup - D-90, Rice Hulls) Hops: (Hallertau (Mittelfruh), German Northern Brewer, Saaz, East Kent Golding) Other: (Beer Nutrient, Whirlfloc, Calcium Chloride (dihydrate))
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  • Last Updated: 2019-10-20 15:08 UTC