Hop Funk Monk Beer Recipe | All Grain Specialty IPA: Belgian IPA | Brewer's Friend
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Hop Funk Monk

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Todd Kaufman
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday September 21st 2017
1.068
1.016
6.9%
76.9
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 94.3%
0.50 lb United Kingdom - Crystal 140L0.5 lb Crystal 140L 33 140 1.9%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 3.8%
26.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Glacier5 oz Glacier Hops Pellet 6 Boil 60 min 49.22 55.6%
1.50 oz Citra1.5 oz Citra Hops Pellet 12 Boil 20 min 17.88 16.7%
2.50 oz Citra2.5 oz Citra Hops Pellet 12 Boil 5 min 9.81 27.8%
9 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 qt Add at 161 degrees Infusion -- 149 °F 90 min
18 qt Mashout with 18 qts boiling Infusion -- 168 °F 15 min
16 qt Sparge with 4 gal remaining Sparge -- 168 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 518 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
To the mash:

Add 12g Gypsum
Add 3g CaCl
Add 4.15ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
"Hop Funk Monk" Specialty IPA: Belgian IPA beer recipe by Todd Kaufman. All Grain, ABV 6.86%, IBU 76.92, SRM 9.58, Fermentables: (Maris Otter Pale, Crystal 140L, CaraFoam) Hops: (Glacier, Citra)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-29 14:16 UTC
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