Merry Monks Clone (ANYBODY?)

[gifty74]

For those still following, I had the rare opportunity to stop by Weyerbacher yesterday and had 2 brewers and their head of QC sit down and taste my clone attempts, side by side with Merry Monks. It was a great experience to say the least. I had sent several emails back and forth with the guy in QC and I told him I was driving through and wanted to see if he wanted to taste. They obviously are way seasoned at tasting and picking out flavors, aromas, etc. It was great to hear all of the feedback and discuss how I brewed it versus how they do it. Also got a personal tour of the place, and saw all of their lab equipment, and talked about what they test, etc. It was a real treat. I attached some pics below that I took while walking around, and in the back tasting room. Have some things to tweak to get it perfect, but they were pleasantly surprised how close my clone was. MM is a few shades darker, and a bit sweeter. A slight bit of more fruity notes / flavors. All in all pretty darn close though.

 

[harrke]

Wow! That's great. Thanks for the pics.


Sent using the Home Brew App.

 

[fatcop]

A little thread revival here but this is an awesome beer and is what gave me an interest in homebrewing. Merry Monk's to me tastes like really tasty gasoline.
I decided to calculate an extract recipe using the above posted data sheet. I scaled it down to 5 gallons and put it in the brewer's friend calculator. I then removed the grain and added extract until reaching the same OG. This is more or less an exact scale down and conversion, no tweaks.

HOME BREW RECIPE:
Title: Merry Monks Clone (extract)

Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons

STATS:
Original Gravity: 1.092
Final Gravity: 1.021
ABV (standard): 9.32%
IBU (tinseth): 18.78
SRM (morey): 4.07

FERMENTABLES:
9.9 lb - Liquid Malt Extract - Pilsen (79.8%) (3 cans)
1.6 lb - Cane Sugar (12.9%)
0.9 lb - Dry Malt Extract - Pilsen (7.3%)

HOPS:
0.75 oz - Apollo, Type: Pellet, AA: 20, Use: Boil for 35 min, IBU: 18.78

YEAST:
White Labs - Trappist Ale Yeast WLP500 or WYEAST 1214 (same strain)
Attenuation (avg): 77.5%
Flocculation: Med-Low
Optimum Temp: 65 - 72 F
Fermentation Temp: 72 F


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-08-10 17:01 UTC
Recipe Last Updated: 2014-08-10 17:01 UTC

I am doing a Brewer's Best kit with wlp500 first then I will try this recipe out next and compare the two. Let me know if anybody tries this out.

 

[LepusLucis]

Well, here we are in 2017, and I figured I'd just let you know I made this beer today.

It was my first all grain! I ended up with an OG of 1.100, haha. I didn't quite hit the target temp so I let it sit for about 45min longer. A little more alcohol never hurts!

Just wanted to say thanks for posting this! I can't wait to sit back and enjoy this beer come summer!