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Monk Head 1.0 (the Newport Smile - AG)

254 calories 22.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.52 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Murto
Calories: 254 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Tuesday November 5th 2024
1.077
1.014
8.2%
130.6
20.5
5.3
34.96
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Bonlander Munich Malt 10L8 lb Bonlander Munich Malt 10L $ 1.97 / lb
$ 15.76 		36 10 55.9%
0.25 lb Briess - Crystal Red Malt0.25 lb Crystal Red Malt $ 2.36 / lb
$ 0.59 		34.5 200 1.7%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) $ 0.74 / lb
$ 0.74 		46 0 7%
0.30 lb Briess - Aromatic Munich Malt 20L0.3 lb Aromatic Munich Malt 20L $ 3.57 / lb
$ 1.07 		35.4 20 2.1%
3 lb Briess - Pale Ale Malt 2-Row3 lb Pale Ale Malt 2-Row $ 1.72 / lb
$ 5.16 		36.8 3.5 21%
0.75 lb Briess - Caramel Malt - 120L0.75 lb Caramel Malt - 120L $ 2.30 / lb
$ 1.73 		34.5 120 5.2%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) $ 1.05 / lb
$ 1.05 		45 15 7%
14.30 lbs / $ 26.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Newport1.5 oz Newport Hops $ 1.00 / oz
$ 1.50 		Leaf/Whole 13.75 Boil 60 min 66.15 30%
1.50 oz Newport1.5 oz Newport Hops $ 1.00 / oz
$ 1.50 		Leaf/Whole 13.75 Boil 30 min 50.83 30%
0.50 oz Newport0.5 oz Newport Hops $ 1.00 / oz
$ 0.50 		Leaf/Whole 13.75 Boil 15 min 10.94 10%
0.50 oz Kirin II0.5 oz Kirin II Hops $ 1.00 / oz
$ 0.50 		Leaf/Whole 8 Whirlpool 0 min 2.72 10%
1 oz Kirin II1 oz Kirin II Hops $ 1.00 / oz
$ 1.00 		Leaf/Whole 8 Dry Hop 7 days 20%
5 oz / $ 5.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Bitter Orange Peel $ 2.99 / oz
$ 0.75 		Flavor Boil 5 min.
0.50 tbsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc $ 0.25 / each
$ 0.13 		Water Agt Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Epsom Salt Water Agt Mash 0 min.
6 g corriander Flavor Boil 5 min.
0.60 g Sea salt Water Agt Mash 0 min.
$ 0.87
 
Yeast
Fermentis - Safale T-58
Amount:
1 Each
Cost:
$ 2.99 / each
$ 2.99
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
53.6 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 2.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.61 gal Mash1 Strike 164 °F 152 °F 30 min
Mash2 Temperature 152 °F 155 °F 30 min
mash- out Temperature 152 °F 165 °F 5 min
5.5 gal Sparge Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.61 18.5  
Mash volume with grains 5.6 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 8.79 35.2
Equipment Profile Used: System Default
"Monk Head 1.0 (the Newport Smile - AG)" Belgian Dark Strong Ale beer recipe by Michael Murto. All Grain, ABV 8.22%, IBU 130.64, SRM 20.54, Fermentables: (Bonlander Munich Malt 10L, Crystal Red Malt, Cane Sugar, Aromatic Munich Malt 20L, Pale Ale Malt 2-Row, Caramel Malt - 120L, Brown Sugar) Hops: (Newport, Kirin II) Other: (Bitter Orange Peel, Yeast Nutrient, Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, corriander, Sea salt)
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  • Last Updated: 2025-10-13 15:32 UTC