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Old 08-14-2008, 08:30 PM   #1
ohiobrewtus
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Default All-Grain - Dirty Monk Belgian Pale Ale

Recipe Type: All Grain
Yeast: WLP570
Yeast Starter: 2 qt
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.008
IBU: 26.9
Boiling Time (Minutes): 90
Color: 8.2
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): 14 @ 68F
Tasting Notes: see below.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 8.2 SRM
Estimated IBU: 27.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (Briess) (2.0 SRM) Grain 82.05 %
0.75 lb Munich Malt (9.0 SRM) Grain 7.69 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.13 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 27.7 IBU
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb


----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 163.7 F 152.0 F

Attached Files
File Type: bsm belgian pale ale.bsm (10.8 KB, 194 views)
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Well, if you *love* it.... again, note that my A.S.S. has five pounds.
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Old 08-14-2008, 08:33 PM   #2
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How was it?

My Belgian Pale had a bunch of coriander and orange peel in it, and it was a bit overpowering. I plan on going without next time.

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Old 08-14-2008, 08:40 PM   #3
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It's a very clean, crisp, refreshing beer but certainly retains a strong Belgian Pils character. The WLP570 contributes a bit to the nose in the way of some fruitiness, which is an added bonus since I really only came up with this recipe to ramp up to a Belgian Dark Strong Ale.

I'll have another one (or 6 ) tonight and try to remember to post a more thorough review.

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Old 03-24-2014, 09:35 PM   #5
CountryGravy
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I know this thread is ancient, but I'm going to brew this next week.

I have a Tripel that I'm about to bottle, and my plan was to harvest the yeast. However, I am about to move (to Ohio, no less), a it will be easier to transport (or consume) the beer than do the yeast project. So, I think I'm going to pitch this on top of a Wyeast 1388 cake and hope the yeasties adjust.

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