I was looking for a clone of Monk Madness by Rogue. I ended bringing a bottle of it to my LHBS and the owner help me out and came up with this recipe.
Rouge Monk Madness 1st attempt
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-E Belgian Strong Ale, Belgian Dark Strong Ale
Min OG: 1.075 Max OG: 1.132
Min IBU: 15 Max IBU: 35
Min Clr: 14 Max Clr: 20 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 9.50
Anticipated OG: 1.077 Plato: 18.70
Anticipated SRM: 15.1
Anticipated IBU: 79.2
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.066 SG 16.05 Plato
Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.7 7.00 lbs. Muntons DME - Light England 1.046 5
10.5 1.00 lbs. Munich Malt Germany 1.037 8
5.3 0.50 lbs. CaraAroma Germany 1.030 140
5.3 0.50 lbs. Melanoidin Malt 1.033 35
5.3 0.50 lbs. CarAmber France 1.034 30
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Fuggle Whole 5.00 26.4 60 min.
1.00 oz. Chinook Whole 13.00 32.6 50 min.
0.50 oz. Chinook Whole 13.00 13.7 40 min.
1.00 oz. Amarillo Gold Whole 10.00 6.6 20 min.
1.00 oz. Centennial Whole 10.50 0.0 10 min.
1.00 oz. Amarillo Gold Whole 10.00 0.0 5 min.
Yeast
-----
Pacman
Now the question is looking at the hop schedule the last ten minutes are for aroma. I do a full boil but unfortunately can not cool the wort in the same pan. I need to break it up in 2 different times in the same pan and cool it with my chiller. Will keeping half the wort and all the hops hurt the aroma because it is sitting in the pan for an extra 10-15 minutes longer while still being hot?
Thanks
Rouge Monk Madness 1st attempt
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-E Belgian Strong Ale, Belgian Dark Strong Ale
Min OG: 1.075 Max OG: 1.132
Min IBU: 15 Max IBU: 35
Min Clr: 14 Max Clr: 20 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 9.50
Anticipated OG: 1.077 Plato: 18.70
Anticipated SRM: 15.1
Anticipated IBU: 79.2
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.066 SG 16.05 Plato
Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.7 7.00 lbs. Muntons DME - Light England 1.046 5
10.5 1.00 lbs. Munich Malt Germany 1.037 8
5.3 0.50 lbs. CaraAroma Germany 1.030 140
5.3 0.50 lbs. Melanoidin Malt 1.033 35
5.3 0.50 lbs. CarAmber France 1.034 30
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Fuggle Whole 5.00 26.4 60 min.
1.00 oz. Chinook Whole 13.00 32.6 50 min.
0.50 oz. Chinook Whole 13.00 13.7 40 min.
1.00 oz. Amarillo Gold Whole 10.00 6.6 20 min.
1.00 oz. Centennial Whole 10.50 0.0 10 min.
1.00 oz. Amarillo Gold Whole 10.00 0.0 5 min.
Yeast
-----
Pacman
Now the question is looking at the hop schedule the last ten minutes are for aroma. I do a full boil but unfortunately can not cool the wort in the same pan. I need to break it up in 2 different times in the same pan and cool it with my chiller. Will keeping half the wort and all the hops hurt the aroma because it is sitting in the pan for an extra 10-15 minutes longer while still being hot?
Thanks
