Spirit of '69
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Common Monkey (Tafelbier/Belgian Table Beer)
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
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.
Fermenting: Gose, Lichtenhainer
Souring/Funkifying: Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: Imperial IPA, APA, American Amber, Scottish 60/-, Robust Porter, Strong Mild
Casked: Scottish 80/-
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Brett C Bitter, Wild Cider, Bourbon Barrel Sour Stout, Wee Heavy