All-Grain - Dirty Monk Belgian Dark Strong Ale - Page 2

syd138 · 04-13-2009, 09:25 PM

I think this is going to be the next beer I'll brew. Im a big fan of Belgian Darks.

ohiobrewtus- is this anything like Unibroue- Chambly Noire?

ohiobrewtus · 04-14-2009, 04:11 AM

Quote:

Originally Posted by syd138

I think this is going to be the next beer I'll brew. Im a big fan of Belgian Darks.

ohiobrewtus- is this anything like Unibroue- Chambly Noire?

I've never had the beer you're askign me about, but it's a damn fine beer in its own right.

jvcjbl · 12-28-2011, 07:49 PM

Thinking about brewing this. What grain would you recommend increasing to eliminate the need for the step mash? I was thinking about upping the Pilsner 2-Row to 7lbs and the Vienna Malt to 6lbs... input?

ohiobrewtus · 12-28-2011, 08:17 PM

A step mash isn't even necessary. I've brewed this recipe with a single infusion and with a protein rest. Both turned out well.

jvcjbl · 12-28-2011, 08:36 PM

I plugged the recipe into BS and it comes up a little low on OG. it shoes 1.077OG and color at 17.3. What was the point of adding those ingredients at drop of krausen?

ohiobrewtus · 12-28-2011, 08:44 PM

I'm not sure. I could have made some adjustments on the fly, or had some settings (SRM, etc) incorrect in the version of Beersmith that I was running at the time. I If you want to bump them up, I would recommend increasing the base grain slightly.

As for the addition I made:

Quote:

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.

I've made this beer a few times since I posted the recipe, utilizing the original recipe with a few tweaks here and there, and a single infusion mash at 154/155 and been pleased with the results..

jvcjbl · 12-28-2011, 08:53 PM

Think I am going to run this as is. This was factoring a efficiency of 70% (on my part). I will do a 155'F mash and see how that turns out. Thanks.