Extract - Double Drunk Monk Belgian Dark - Page 6

kinkothecarp · 01-12-2012, 11:49 PM

I strongly suggest adding a kriek with this beer after its fermented. I am going to try adding some bugs and oaking it this next time.

davekippen · 02-16-2012, 12:23 AM

Just brewed this up tonight! Only changes from the original recipe: LHBS sold the Rock Candi in 1lb bags, so I bought 1lb and added regular sugar to make up the difference. Used Styrian Golding instead of the other Styrian listed. Used White Labes WLP 550 Belgian yeast, LHBS didnt offer the yeast listed in the recipe. OG of 1.092. Tasted like syrup!! This is gonna be an a** kicker for sure!

**kyleslattery** · 02-22-2012, 02:34 PM

I entered this in a local competition and got a 35/50 in the Belgian Dark Strong Ale—however, they said it would've scored 40-45 in the Russian Imperial Stout group, which I thought was interesting. They said it was the best BDSA they had, but since it wasn't quite to style, it wasn't scored higher.

davekippen · 02-23-2012, 12:46 AM

Im at day 7 in the primary and it is still bubbling. Thats gonna be a lot of alcohol in there.......

kinkothecarp · 02-24-2012, 04:07 PM

Quote:

Originally Posted by kyleslattery

I entered this in a local competition and got a 35/50 in the Belgian Dark Strong Ale—however, they said it would've scored 40-45 in the Russian Imperial Stout group, which I thought was interesting. They said it was the best BDSA they had, but since it wasn't quite to style, it wasn't scored higher.

Not to style?

**plainbrad** · Yesterday, 03:34 AM

Quote:

Originally Posted by kinkothecarp

Not to style?

I have to think that 1lb Carafa III made this just black or a very dark brown.