Monk-y See, Monk-y Do - Beer Recipe - Brewer's Friend

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Monk-y See, Monk-y Do

291 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday February 5th 2020
1.089
1.010
10.5%
21.3
30.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Belgian - Pilsner3.75 lb Pilsner 37 1.6 41.7%
3.50 lb Belgian - Pale Ale3.5 lb Pale Ale 38 3.4 38.9%
1.25 lb Candi Syrup - Belgian Candi Syrup - D-1801.25 lb Belgian Candi Syrup - D-180 32 180 13.9%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Brewer's Gold0.5 oz Brewer's Gold Hops Pellet 8 Boil 60 min 14.39 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 5 Boil 30 min 6.91 33.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 4.1 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
26364
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
3.5 gal Strike 160 °F 149 °F 90 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 3.49 14  
Mash volume with grains 4.11 16.4  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 2.37 9.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 5.31 g | 21.2 qt) 4.75 19  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 3 12  
Total: 5.86 23.4
Equipment Profile Used: System Default
 
Notes

Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

  1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
  2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
  3. Be careful NOT to burn the maltose syrup.
  4. The result will be approximately 24-26 ounces of syrup.
  5. Re-crash the syrup by adding wort from the ongoing main boil.
  6. Pour the dissolved liquid back in to the main boil.


    Fermentation Pitch Notes:
    ---------------------
    Chill wort to 63-64F
    Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
    Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
    Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.


    Fermentation Process Notes
    ---------------------
    1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
    1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
    1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)
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  • Last Updated: 2020-03-11 17:33 UTC