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Old 03-16-2009, 06:40 PM   #1
Nov 2008
Posts: 209
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: WLP500   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.070   
Final Gravity: 1.018   
IBU: 65.9   
Boiling Time (Minutes): 60   
Color: 19.1   
Primary Fermentation (# of Days & Temp): 60 days @ 68   
Additional Fermentation: 60 days in bottle   
Secondary Fermentation (# of Days & Temp): no   
Tasting Notes: Nice simple, Trappist style. HG without harshness. Fruity, Clovey but well-balanced.   

I created this recipe with hopes of an easy, well-balanced Belgian/Trappist style ale that was strong enough to let you know it, but smooth enough to allow you to drink quite a few if desired.... mission accomplished.

I wish I had one in front of me now so I could provide better tasting notes, but I can tell you that it was very well received and I am truly proud of the outcome. It was exactly as I had hoped. A complex taste from a bare-bones recipe (with nice round numbers too!).

Bulletproof Monk
16-E Belgian Specialty Ale
Author: Rumshpringa Brewing

Size: 5.0 gal
Original Gravity: 1.070
Terminal Gravity: 1.018
Color: 19.1
Alcohol: 6.97%
Bitterness: 65.9

1 lb Belgian Caravienne (steep @ 160 for 20 minutes)
7 lb Pale Liquid
2 lb Candi Sugar Amber
2 oz Hallertau Tradition (6.0%) - 60 min
1 oz East Kent Goldings (5.0%) - 20 min
1 oz Saaz (5.0%) - 20 min
1 tsp Irish Moss - 5 min
1 ea White Labs WLP500 Trappist Ale

2 months in Primary, then 2 months in bottle. But the longer you can wait the better!

(I actually forgot the Irish Moss & Orange Peel on this batch, and can't say it mattered much. Next time I plan to add a bit of Bitter Orange Peel and maybe a tad of corriander, but it's certainly not necessary)

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Old 02-23-2011, 05:09 AM   #2
Feb 2011
Sydney, NSW
Posts: 1

Just happened on this post - original post was a long time ago, but hey. 60 days in the primary?!! Surely you'd be getting some potential off-flavor problems after that long?

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Old 04-14-2011, 07:08 AM   #3
Feb 2011
Broomfield, CO
Posts: 16
Liked 1 Times on 1 Posts

Originally Posted by BeerShirtz View Post
Next time I plan to add a bit of Bitter Orange Peel and maybe a tad of corriander, but it's certainly not necessary)[/I]
Just curious - Bitter Orange Peel vs. Sweet Orange Peel. Why the former? Kindly reply to a newbie. Thanks.

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