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Old 08-14-2008, 07:30 PM   #1
ohiobrewtus
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Default All-Grain - Dirty Monk Belgian Pale Ale

Recipe Type: All Grain
Yeast: WLP570
Yeast Starter: 2 qt
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.008
IBU: 26.9
Boiling Time (Minutes): 90
Color: 8.2
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): 14 @ 68F
Tasting Notes: see below.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 8.2 SRM
Estimated IBU: 27.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (Briess) (2.0 SRM) Grain 82.05 %
0.75 lb Munich Malt (9.0 SRM) Grain 7.69 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.13 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 27.7 IBU
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb


----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 163.7 F 152.0 F
Attached Files
File Type: bsm belgian pale ale.bsm (10.8 KB, 245 views)
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Well, if you *love* it.... again, note that my A.S.S. has five pounds.
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Old 08-14-2008, 07:33 PM   #2
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How was it?

My Belgian Pale had a bunch of coriander and orange peel in it, and it was a bit overpowering. I plan on going without next time.
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Old 08-14-2008, 07:40 PM   #3
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It's a very clean, crisp, refreshing beer but certainly retains a strong Belgian Pils character. The WLP570 contributes a bit to the nose in the way of some fruitiness, which is an added bonus since I really only came up with this recipe to ramp up to a Belgian Dark Strong Ale.

I'll have another one (or 6 ) tonight and try to remember to post a more thorough review.
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Old 03-24-2014, 08:35 PM   #5
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I know this thread is ancient, but I'm going to brew this next week.

I have a Tripel that I'm about to bottle, and my plan was to harvest the yeast. However, I am about to move (to Ohio, no less), a it will be easier to transport (or consume) the beer than do the yeast project. So, I think I'm going to pitch this on top of a Wyeast 1388 cake and hope the yeasties adjust.
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Old 10-06-2015, 06:29 PM   #6
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Default Boil size...


Quote:
Originally Posted by ohiobrewtus View Post
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 8.2 SRM
Estimated IBU: 27.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (Briess) (2.0 SRM) Grain 82.05 %
0.75 lb Munich Malt (9.0 SRM) Grain 7.69 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.13 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 27.7 IBU
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb


----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 163.7 F 152.0 F
In the boil size description it states 7.2 Galon but the mash only requires 3.05 Gallons. How do you make up for the missing 4 gallons in the boil?
I'm fairly new at brewing all-grain and this is something I'm not familiar with.
Thank you!!
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Old 10-06-2015, 06:55 PM   #7
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what type of all-grain are you doing? BIAB?

They add the extra water during sparging to rinse the grains. With BIAB you usually start with your full volume, adjusted upward for grain and boil loss
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