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Old 03-13-2007, 01:18 PM   #1
Cheesefood
Recipes 
 
Jul 2005
Poo-Poo Land
Posts: 6,748
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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: ???   
IBU: ???   
Boiling Time (Minutes): 60   
Color: ???   
Primary Fermentation (# of Days & Temp): 10   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 14   

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
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Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

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