Belgian Dark Strong Ale The Dark Monk (Beligian Dark Strong) - Home Brew Forums
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Old 06-22-2011, 09:17 PM   #1
justinrcasey
Recipes 
 
Aug 2009
Kanas City, MO
Posts: 21

Recipe Type: All Grain   
Yeast: Wyeast 3739 Flanders Golden Ale   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.106   
Final Gravity: 1.010   
IBU: 24   
Boiling Time (Minutes): 60   
Color: 58.7   
Primary Fermentation (# of Days & Temp): 36   
Secondary Fermentation (# of Days & Temp): 180   
Tasting Notes: Still aging this one but fermentation is finished and is aging quite well   

Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: The Dark Monk
Brewer: Justin Casey
Asst Brewer: 
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal      
Boil Size: 6.43 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.104 SG
Estimated Color: 58.7 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs                Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        63.2 %        
2 lbs                 Munich Malt (9.0 SRM)                    Grain         3        10.5 %        
12.0 oz               Caramunich Malt (56.0 SRM)               Grain         4        3.9 %         
12.0 oz               Special B Malt (180.0 SRM)               Grain         5        3.9 %         
8.0 oz                Aromatic Malt (26.0 SRM)                 Grain         6        2.6 %         
2.00 oz               Styrian Goldings [3.90 %] - Boil 60.0 mi Hop           8        18.9 IBUs     
1.00 oz               Hallertauer Hersbrucker [3.50 %] - Boil  Hop           10       5.1 IBUs      
0.50 tsp              Gelatin (Secondary 5.0 days)             Fining        13       -             
0.50 tsp              Yeast Nutrient (Boil 20.0 mins)          Other         11       -             
1.00 tsp              Irish Moss (Boil 20.0 mins)              Fining        9        -             
1.00 tbsp             PH 5.2 Stabilizer (Mash 60.0 mins)       Water Agent   1        -             
"3 lbs                 Candi Sugar, Dark (275.0 SRM)            Sugar         7        15.8 %        "
2.0 pkg               Flanders Golden Ale  (Wyeast Labs #3739) Yeast         12       -             


"Mash Schedule: Single Infusion, Light Body, Batch Sparge"
Total Grain Weight: 19 lbs
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 5.88 gal of water at 159.7 F        150.0 F       75 min        


Notes:
------
Brewed on Big Brew Day

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 
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Old 07-16-2014, 04:48 PM   #2
drumuglyknuckles
Recipes 
 
Sep 2013
Posts: 125
Liked 6 Times on 6 Posts


dead thread revival:::
what were the final tasting notes? this looks tasty, like something i did a while back. took double the normal time for the flavors to mellow

 
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