Drunken Monk #3

Drunken Monk #3
Belgian Dark Strong Ale

Type: All Grain

 Date: 8/31/2008

Batch Size: 5.00 gal

 Brewer:
Boil Size: 6.31 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
14.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 63.6 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.1 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.5 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.5 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 2.3 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 2.3 %
2.50 oz Hallertauer [4.80%] (60 min) Hops 27.2 IBU
1.00 oz Tettnang [4.50%] (15 min) Hops 5.1 IBU
1.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 6.8 %
0.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 2.3 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Beer Profile

Est Original Gravity: 28.107 Plato

 Measured Original Gravity: 23.545 Plato
Est Final Gravity: 6.886 Plato Measured Final Gravity: 6.809 Plato
Estimated Alcohol by Vol: 12.5 % Actual Alcohol by Vol: 9.6 %
Bitterness: 32.3 IBU Calories: 472 cal/pint
Est Color: 38.5 SRM Color:

Color

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 20.00 lb
Sparge Water: 0.96 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 18.00 qt of water at 169.4 F 153.0 F 60 min
Mash Out Add 14.00 qt of water at 191.2 F 168.0 F 10 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Loosely based on Jamil Zanichev’s Belgian Dark
http://beerdujour.com/Recipes/Jamil/Belgian_Strong_Dark_Ale.html

pH of mash: 5.8

I kegged this up with 5 oz of corn sugar, this keg is going to Brewtopia 2008.
First wort brix: 21 (before adding 1.5lb amber candi sugar syrup)
Into the primary: 23 brix