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Old 08-20-2008, 05:29 PM   #1
ohiobrewtus
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Default All-Grain - Dirty Monk Belgian Dark Strong Ale

Recipe Type: All Grain
Yeast: WLP570
Yeast Starter: slurry
Batch Size (Gallons): 5.5
Original Gravity: 1.080
Final Gravity: 1.012
IBU: 22.8
Boiling Time (Minutes): 90
Color: 18.4
Primary Fermentation (# of Days & Temp): 21 @ 68
Secondary Fermentation (# of Days & Temp): 21 @ 68
Tasting Notes: see below

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dirty Monk Dark Strong Ale
Brewer: ohiobrewtus
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 8.04 gal
Estimated OG: 1.081 SG
Estimated Color: 18.4 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 37.50 %
5.00 lb Vienna Malt (3.5 SRM) Grain 31.25 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 6.25 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.25 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 6.25 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.13 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.13 %
2.00 oz Saaz [4.00 %] (60 min) Hops 22.8 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.25 %
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Double Infusion, Medium Body

Total Grain Weight: 15.00 lb
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
45 min Protein Rest Add 3.38 gal of water at 132.1 F 122.0 F
35 min Saccrification Add 3.00 gal of water at 197.3 F 154.0 F
10 min Mash Out Add 2.63 gal of water at 205.6 F 168.0 F

I brewed my Belgian Pale Ale with WLP570 and pitched 7.5 oz of slurry from that cake into this batch.

When krausen begins to drop (about 2-3 days), boil 1# sucrose, 1# DME in 1/2 gallon of water for 15 minutes, cool to 60F then pitch into fermenter. The OG of the step wort should be about 1.180. I'm not completely sure what the abv of this beer is but from the taste I'd estimate that it is around 12%. If anyone knows a good way to estimate this given the steps that I have laid out here, please let me know.

Tasting notes and reviews to follow.

I'll give this a formal review when I have more time, but I could not be more pleased with this beer. It is very much along the lines of Chimay Blue.

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Last edited by ohiobrewtus; 08-20-2008 at 08:08 PM.
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Old 09-08-2008, 10:27 PM   #2
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Here are a couple pics, with a promised review to follow soon (one by me and one by Evan, who received one of these late last week).

Of course, you've got to drink a beer like this from a chalice.
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Old 10-19-2008, 04:21 PM   #3
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Did you and Evan ever get around to reviewing this beer? I'm formulating a Belgian Dark recipe and would love to hear how this one turned out.

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Old 10-20-2008, 04:17 PM   #5
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No rush. I was just curious. But I guess digging into this beer wouldn't exactly be classified as a chore.

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Old 10-23-2008, 01:52 AM   #6
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Aroma: There is a mild fruity apple presence surrounded by dark fruit and a bit of lingering sweetness. There is no discernable hop presence and no noticable alcohol.

Appearance: Nice pffft upon opening. Pours a deep amber color giving about a 1 finger head in my goblet that dissipates fairly quickly.

Flavor: The sweetness and fruity esters of the nose continue into the palate, and provide a nice balance with the dark fruit and the deep pilsner taste. As the beer warms there is a mild alcohol hotness in the finish that, while certainly not everwhelming, provices a nice, slight warming finish to this beer. Little to no diacytl, no DMS.

Mouthfeel: High carbonation makes this feel like a full bodied beer. Carbonated slightly above 3.0 volumes as this style should be.

Overall Impression: This is a very good beer. One of my best so far. I will be sending a few of these out to a few folks for reviews to see if it's as good as I think it is. If you like the BDSA style you will not be disappointed with this.

To clarify, I had to add a step addition a couple of days into fermentation because I got some pils with a SG of about 1.015 (I ran 2 tests to verify this). Thankfully I took a gravity reading and saw how far off it was and was able to step it up. The bad thing is that I don't have a way to measure exactly what the abv of this beer is but when I make it again I will use the same method that I did with this one.

Using WLP570 is optional as there are plenty of other strains that would fit this beer as well, but I would highly recommend this strain.
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Old 10-25-2008, 02:49 AM   #7
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Does the step wort need to be done or can I just add that to the intial brew.

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Old 10-25-2008, 11:14 PM   #8
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why such a long protein rest? I have been reading that protein rest over 30 minutes kills the head on a beer. Any thoughts about yours

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Old 01-24-2009, 07:47 AM   #9
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that is a pretty brew! i must create.....

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Old 01-24-2009, 06:40 PM   #10
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Quote:
Originally Posted by GunnerMan View Post
Does the step wort need to be done or can I just add that to the intial brew.
If you want to, you can just up the amount of grain you use initially.

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Originally Posted by scinerd3000 View Post
why such a long protein rest? I have been reading that protein rest over 30 minutes kills the head on a beer. Any thoughts about yours
No reason in particular. I've done a single infusion on this beer as well and I was happier with the results of this batch and the step infusion. Head retention is normal, and this batch seems to have a stronger pils taste to it.
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Last edited by ohiobrewtus; 04-14-2009 at 04:13 AM.
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