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Old 12-11-2009, 07:10 PM   #1
Apr 2008
Silicon Valley, CA
Posts: 354
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: WLP500   
Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.156   
Final Gravity: 1.016   
IBU: 14.4   
Boiling Time (Minutes): 90   
Color: 50   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: barrel aging   
Secondary Fermentation (# of Days & Temp): 5   
Tasting Notes: This is looking like an amazing beer. One of my very first AG beers, and its awesome!   

BeerSmith Recipe Printout -
Recipe: Slavic Monk Strong Dark Belgian Ale
Brewer: Lucas
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 6.00 gal
Estimated OG: 1.099 SG
Estimated Color: 50.7 SRM
Estimated IBU: 13.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Amount Item Type % or IBU
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 71.79 %
2 lbs Chocolate Malt (450.0 SRM) Grain 10.26 %
1 lbs Munich Malt (9.0 SRM) Grain 5.13 %
1.00 oz Hallertauer [4.80 %] (90 min) Hops 12.7 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 1.8 IBU
4.00 oz Cherry Extract (Secondary 14.0 days) Misc
4.00 oz Cherry Extract (Secondary 5.0 weeks) Misc
2 lbs 8.0 oz Honey (1.0 SRM) Sugar 12.82 %
5.00 gal San Jose Water
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 17.00 lb
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 21.25 qt of water at 163.7 F 152.0 F

This was an attempt to make something similar to the Trader Joes Vintage ales that come out each year.
Tasting this after it sat in secondary for 5 weeks, its an amazing beer. Its going to go into a corn whiskey barrel for aging.

The one problem that was noted is my OG reading of 1.156, which seems too high. Im positive that is what I read when brewing, but may need to brew this again and keep better track of OG.


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Old 12-12-2009, 05:45 AM   #2

I think your reading was probably off. Even with 100% efficiency, this beer should only top out around 1.130 and we all know 100% efficiency isn't going to happen on a homebrewing setup. I'd be amazed if I ever saw it on a commercial setup.

How did the cherry extract work out for you? In my experience, it's always tasted like cough syrup when using only 3-4oz. I suppose with a higher gravity beer, it might work out differently.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

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Old 12-25-2009, 01:07 AM   #3
Apr 2008
Silicon Valley, CA
Posts: 354
Liked 2 Times on 2 Posts

This has sat in a texas corn whiskey barrel for almost two weeks.

Going into bottles in the next day or so.



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