Chunky Monk Belgian Ale

October 25, 2012 at 1:00 pm 4 comments

This is a dark Belgian Ale that goes well with Winter holiday meals. I was inspired to create this recipe after reading Brew Like A Monk by Stan Hieronymus.

Batch Size
3 gallons

Steeping Grains
1 oz flaked barley
8 oz American Crystal 60L
8 oz Belgian CaraVienne
8 oz British Crystal 80L

Malt Extract
1 lbs. Breiss Pilsen DME
3.3 lbs Coopers Light Liquid malt
4 oz Breiss dry weizen malt

1 oz Kent Goldings 4.6% @ 60 minutes
.25 oz Czech Saaz 2.7% @ 15 minutes
.25 oz Czech Saaz 2.7% @ 0 minutes

Wyeast 1214 Belgian Abbey

1 tsp. Irish moss @ 10 minutes
3.5 ozs. corn sugar

The Numbers
OG: 1.066
FG: 1.012
ABV: 7.0%
IBU: 25
SRM: 17

Entry filed under: Brewing. Tags: , , , , , , , , , , , , , , , .

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4 Comments Add your own

  • 1. dmybama  |  November 1, 2012 at 4:06 am

    This sounds interesting, but being a newbie I’m looking at this recipe and wondering how long and at what temp are those grains being steeped, how long the ferment is, etc. Are those details in the book, because I might add it to my Christmas list.

    • 2. Hop Dad  |  November 1, 2012 at 3:31 pm

      Hi, dmybama! I typically put the bag of steeping grains in just as the water begins to heat, making sure it isn’t resting on the bottom of the kettle. Then I take it out when the water temp hits at least 155F, no higher than 170F.

      Fermentation was slow to start for the WYeast 1214 so it took about a week to hit the final gravity. Then I let it sit for another two weeks in a secondary before bottling.

    • 3. Hop Dad  |  November 1, 2012 at 3:34 pm

      Also, this may help you decide if the book is for you:

  • 4. dmybama  |  November 5, 2012 at 3:35 am

    I’m definitely going to get that book. I love reading about recipes and the process. I usually read even my extract kit recipes a dozen or so times before brewing. I’m still working on the stove top, so my next big purchase will be a burner.


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