Monk Drool - Beer Recipe - Brewer's Friend

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Monk Drool

246 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Friday January 10th 2014
1.074
1.019
7.3%
27.1
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pilsner11.5 lb Pilsner 37 1.8 41.1%
4.50 lb American - Aromatic Malt4.5 lb Aromatic Malt 35 20 16.1%
2.75 lb American - Caramel / Crystal 60L2.75 lb Caramel / Crystal 60L 34 60 9.8%
4.75 lb American - Special Roast4.75 lb Special Roast 33 50 17%
4.50 lb Corn Sugar - Dextrose4.5 lb Corn Sugar - Dextrose 46 0.5 16.1%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Styrian Goldings2.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 27.13 83.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
0.50 oz Curacao Orange Peel Spice Boil 10 min.
1 oz Licorice Root Spice Boil 10 min.
1 oz Crushed Coriander Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use RO water and add 2 tsp gypsum and 2 tsp calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in at 113 and rest for 10 minutes ramp to 144 Temperature -- 113 °F 10 min
Rest for 10 minutes, ramp to 155 Temperature -- 144 °F 10 min
Rest for 30 minutes, ramp to 168 for Mash out Temperature -- 155 °F 30 min
Mash out Temperature -- 168 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 7.41 g | 29.6 qt) 7.04 28.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.86 63.4
Equipment Profile Used: System Default
 
Notes

Pitch a 5L starter and ferment for 14 days at 75. Raise to 78 degrees for 5 days. Package and cold condition for 3-4 weeks.

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  • Last Updated: 2014-01-21 18:03 UTC