Recipe Type: All Grain
Yeast: Wyeast 3739 Flanders Golden Ale
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.106
Final Gravity: 1.010
IBU: 24
Boiling Time (Minutes): 60
Color: 58.7
Primary Fermentation (# of Days & Temp): 36
Secondary Fermentation (# of Days & Temp): 180
Tasting Notes: Still aging this one but fermentation is finished and is aging quite well
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: The Dark Monk
Brewer: Justin Casey
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size (fermenter): 5.00 gal
Boil Size: 6.43 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.104 SG
Estimated Color: 58.7 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 63.2 %
2 lbs Munich Malt (9.0 SRM) Grain 3 10.5 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.9 %
12.0 oz Special B Malt (180.0 SRM) Grain 5 3.9 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 6 2.6 %
2.00 oz Styrian Goldings [3.90 %] - Boil 60.0 mi Hop 8 18.9 IBUs
1.00 oz Hallertauer Hersbrucker [3.50 %] - Boil Hop 10 5.1 IBUs
0.50 tsp Gelatin (Secondary 5.0 days) Fining 13 -
0.50 tsp Yeast Nutrient (Boil 20.0 mins) Other 11 -
1.00 tsp Irish Moss (Boil 20.0 mins) Fining 9 -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
"3 lbs Candi Sugar, Dark (275.0 SRM) Sugar 7 15.8 % "
2.0 pkg Flanders Golden Ale (Wyeast Labs #3739) Yeast 12 -
"Mash Schedule: Single Infusion, Light Body, Batch Sparge"
Total Grain Weight: 19 lbs
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Name Description Step Temperat Step Time
Mash In Add 5.88 gal of water at 159.7 F 150.0 F 75 min
Notes:
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Brewed on Big Brew Day
Created with BeerSmith 2 - http://www.beersmith.com
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All-Grain - The Dark Monk (Beligian Dark Strong)
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