Common Monkey (Tafelbier/Belgian Table Beer) - Home Brew Forums
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Old 08-27-2013, 12:58 AM   #1
Qhrumphf
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Apr 2011
Arlington (DC), VA
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Recipe Type: All Grain   
Yeast: Wyeast 1214 Belgian Abbey   
Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.034   
Final Gravity: 1.007   
IBU: 11.7   
Boiling Time (Minutes): 60   
Color: 11.9   
Primary Fermentation (# of Days & Temp): Pitch 68, ramp to 75, 3 weeks total.   
Tasting Notes: Malty but well attenuated, fruity, phenolic.   

I've had a few people ask for this recipe, so I'm posting it up.

Pulled the recipe out of my a$$. Most Belgian table beers I've had have been Blonde or Pale base, and only US craft examples. I've never had a Belgian example. So I decided to go a little darker and maltier, and more Dubbel inspired.

3 lbs 8.0 oz Munich I (Weyermann) (7.1 SRM) Grain 1 62.2 %
1 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 17.8 %
8.0 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 8.9 %
6.0 oz Special B (Dingemans) (147.5 SRM) Grain 4 6.7 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.4 %
0.75 oz Saaz [3.00 %] - Boil 60.0 min Hop 6 10.1 IBUs
0.25 oz Saaz [3.00 %] - Boil 15.0 min Hop 7 1.7 IBUs
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 8 -

Measured Original Gravity: 1.034 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 3.5 %
Bitterness: 11.7 IBUs Calories: 110.1 kcal/12oz
Est Color: 11.9 SRM

Mash at 156 for 60 minutes.

No starter unless you've got really old yeast. I target about 0.5 million cells per millileter per degree Plato, or about a 33% reduction of the pitch from Mr. Malty.

Pitch at 68 until high krausen, then ramp to 75. I do 3 weeks, but you may not need that much.

And then I bottle condition up to about 3 volumes of CO2.


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Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
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Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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