Cheesefood
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Wyeast 1762, Belgian Abbey II
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5.25
- Original Gravity
- ???
- Final Gravity
- ???
- Boiling Time (Minutes)
- 60
- IBU
- ???
- Color
- ???
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- none
Lazy Monk Belgian Ale is a variation on the Northern Brewer "Phat Tyre" beer kit. Since this is more Belgian than Fat Tire, I've named it Lazy Monk since it's a Fat, Tired Abbey Style.
Fermentables:
6 lbs Munich Malt LME
1 lb Extra Light DME
.5 lbs Victory malt (grain)
.5 lbs Caramel 60l (grain)
.25 lbs Belgian Aromatic (grain)
.5 lbs 6 row (grain)
Hops:
1 oz Liberty, pellet @ 60
1 oz Hallertauer, whole @ 15
1 oz Hallertauer, whole @ 5
Yeast:
Wyeast 1762, Belgian Abbey II
Extras:
Irish Moss @ 15
Fermentables:
6 lbs Munich Malt LME
1 lb Extra Light DME
.5 lbs Victory malt (grain)
.5 lbs Caramel 60l (grain)
.25 lbs Belgian Aromatic (grain)
.5 lbs 6 row (grain)
Hops:
1 oz Liberty, pellet @ 60
1 oz Hallertauer, whole @ 15
1 oz Hallertauer, whole @ 5
Yeast:
Wyeast 1762, Belgian Abbey II
Extras:
Irish Moss @ 15