Common Monkey (Tafelbier/Belgian Table Beer)

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Qhrumphf

Stay Rude, Stay Rebel, Stay SHARP
HBT Supporter
Joined
Apr 2, 2011
Messages
16,947
Reaction score
6,950
Location
Arlington (DC)
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
Boiling Time (Minutes)
60
IBU
11.7
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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