20. Monk-E-Juice
Belgian Dark Strong Ale

 

Type: All Grain

 Date: 02-05-2009

Batch Size: 23,00 L

 Brewer: Klaus Bruun Pedersen
Boil Size: 26,33 L Asst Brewer: Karsten Bruun
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 77,00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0,50 kg Extra Light Dry Extract (5,9 EBC) Dry Extract 6,41 %
5,00 kg Pale Malt, Maris Otter (5,9 EBC) Grain 64,10 %
1,00 kg Biscuit Malt (45,3 EBC) Grain 12,82 %
0,50 kg Special B Malt (354,6 EBC) Grain 6,41 %
0,50 kg Wheat Malt, Ger (3,9 EBC) Grain 6,41 %
0,30 kg Acid Malt (5,9 EBC) Grain 3,85 %
35,00 gm Williamette [5,50 %] (60 min) Hops 15,7 IBU
75,00 gm Williamette [5,50 %] (Dry Hop 3 days) Hops -
22,00 gm Williamette [5,50 %] (15 min) Hops 4,9 IBU
55,00 gm Savinjski Golden [2,00 %] (5 min) Hops 1,6 IBU
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1,083 SG

 Measured Original Gravity: 1,083 SG
Est Final Gravity: 1,020 SG Measured Final Gravity: 1,021 SG
Estimated Alcohol by Vol: 8,20 % Actual Alcohol by Vol: 8,12 %
Bitterness: 22,2 IBU Calories: 810 cal/l
Est Color: 41,6 EBC Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 7,30 kg
Sparge Water: 3,94 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 19,04 L of water at 74,4 C 67,8 C
10 min Mash Out Add 10,66 L of water at 91,5 C 75,6 C

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 130,3 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C  
 

Notes

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