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Old 09-16-2008, 05:20 AM   #1
ohiobrewtus
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Default All-Grain - Dirty Monk Belgian Golden Strong Ale

Recipe Type: All Grain
Yeast: WLP570
Yeast Starter: 2 qt
Batch Size (Gallons): 5.5
Original Gravity: 1.084
Final Gravity: 1.006
IBU: 34.4
Boiling Time (Minutes): 90
Color: 5.7
Primary Fermentation (# of Days & Temp): 2 weeks @ 68F
Secondary Fermentation (# of Days & Temp): 6 weeks @ 68F
Tasting Notes: see below

**** Adjust the water volumes to your brewing setup!

I was a bit worried about this one since it was only at 1.016 when I racked it to secondary (OG was 1.084), but low and behold, 6 weeks later it was down to 1.006 and it turned out mighty tasty. I carbed it to about 2.7 volumes.

Little to no DMS detectable in the nose or the palate. There is a faint hint of spicy/noble hops in the nose, but almost none in the palate. The nose is overwhelmingly a Belgian... I don't have a better way to describe it... I can just smell the Pils.

A mildly strong alcohol presence it detectable in the finish, but overall is masked very well considering that this beer is over 10% abv.

Color is very light golden, carbonation is right in line with the style. Mine hasn't cleared as much as I would like it to, but I'll give it a couple more weeks on tap and see how it is... this is only the 2nd pint that I've pulled.


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Recipe: Dirty Monk Golden Strong Ale
Brewer: ohiobrewtus
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.085 SG
Estimated Color: 5.7 SRM
Estimated IBU: 34.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 76.19 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 6.35 %
0.50 lb Munich Malt (9.0 SRM) Grain 3.17 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.59 %
1.00 oz Saaz [5.80 %] (90 min) Hops 15.6 IBU
1.00 oz Tettnang [4.20 %] (90 min) Hops 11.3 IBU
1.00 oz Hallertauer [6.00 %] (15 min) Hops 7.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 12.70 %
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 13.75 lb
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 3.09 gal of water at 132.1 F 122.0 F
30 min Saccrification Add 2.75 gal of water at 187.9 F 150.0 F

Attached Files
File Type: bsm belgian golden strong ale.bsm (13.8 KB, 437 views)
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Last edited by ohiobrewtus; 09-16-2008 at 06:12 PM.
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Old 09-16-2008, 06:10 PM   #2
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man - this looks awesome. What could I sub for the tett? Perhaps Brewers Gold?

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Old 09-16-2008, 06:15 PM   #3
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Quote:
Originally Posted by brrman View Post
man - this looks awesome. What could I sub for the tett? Perhaps Brewers Gold?
Beersmith sayz Saaz and Spalt are good substitutions. I'd add Hallertauer, Crystal, Liberty and Mt. Hood as acceptable substitutions as well.

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Old 09-16-2008, 06:19 PM   #4
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Wow, that sucker must be bone dry! Give three months and see where it's at. I brewed BSGA back in April. Drank five gallons of it and then stashed another five. Just pulled it out on Sunday and it just keeps getting better.
Well done!
I put Saaz and Styrian goldings in mine.

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Old 09-16-2008, 06:35 PM   #5
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Yes, it's nice and dry. Just how I wanted it. I'll leave it on tap for a couple weeks then I'll BMBF the rest off to bottles for long term storage. I'm looking forward to seeing how this is in 6+ months.

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Old 03-19-2012, 05:37 AM   #6
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Brewed this last weekend with a small tweak to the hop bill (added an ounce of Spalt Select at shutoff). Had a little bigger volume than I expected at the end so I ended up with an OG of 1.080. Nevertheless, it was the best efficiency i have had yet from my BIAB technique. Pitched it with 2 liters of starter made with yeast recovered from a bottle of North Coast Brewing's Pranqster. The fermentation was vigorous for two days with heavy blowoff. Now it is down to about a bubble a minute or so. Just checked the SG and flavor to find 1.010 and a nice dry but yeasty brew. I'll give it a couple more weeks in the primary, then I am going to dry hop for a week with a little bit (1/2 to 1 oz) of Citra to give it that tropical fruit nose. I'll bottle condition to 3 volumes CO2 and then hope to crack my first bottle on my birthday at the end of April. Most of it will go down for another month or so.

Thanks to Ohiobrewtus for the recipe.

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Old 04-14-2012, 11:28 PM   #7
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Thank you Ohiobrewtus! I brewed this one outdoors, in CO, the third Saturday of December, 2011. This beer was my first attempt at all-grain and my goodness. This beer really got me hooked. We primaried it for three weeks at 73 degrees, then four more in the secondary. It is super clear and crisp, until I stir up the yeast and get all of the funky banana and pineapple flavors. Drank some after two weeks, saving the rest for my birthday in July!

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Old 12-31-2012, 08:09 PM   #8
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I brewed this yesterday and accidentally left out the table sugar. Can I boil it on e stove in a couple cups of water and once it cools add it to the fermenter? Suggestions?

I didn't think table sugar was conertable to alcohol. Is it just a sweetener or am I wrong?

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Old 01-06-2013, 04:17 AM   #9
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I didn't think table sugar was conertable to alcohol. Is it just a sweetener or am I wrong?[/QUOTE]
Table sugar is a highly convertable yeast food. It lightens the body while boosting alcohol. The only problem is that it doesn't taste like much. Last week I read a thread on here called "20lb bag of sugar and a bottle of yeast nutrient", and decided to give it a try today. It was about how to make your own Belgian Candi Syrup. I used to buy the stuff and it didn't have much flavor and who knows how long the stuff sat on the shelf. For the less than four bucks, I made 4 lbs of Candi Syrup that was Golden in color, but because of the malliard reaction with the DAP, it had an almost caramel flavor with hints of apricots. I think it's going to mix nicely with this yeast. If you make a batch of this and add it to the secondary, it'll work out just fine, as well as keep all the nice flavors you developed cooking the syrup. Good luck!

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Old 01-06-2013, 04:24 AM   #10
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I also did it as a decoction mash with rests at 95, 122 and 150 before mashing out at 167. I tweaked the hops a bit and went with all Saaz, adjusting the amount to keep the IBU's the same.

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