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Monument Trappist
Belgian Dark Strong Ale • All Grain • 18.93 L
Brewing soon. Will post comments.
September 1, 2011 am 06:34am
4.0/5.0 1 rating
Ingredients (All Grain, 18.93 L)
- 4.5 kg
Bohemian Pilsner Malt; Weyermann®
Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley “HANKA”. Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils/Pilsner/Pilsener) as well as low-alcohol, “light“, and Belgian ales and lagers.
- .5 kg
Aromatic Malt (Amber 50); Dingemans
Aromatic Malt (Amber 50); Dingemans
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
- .2 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .2 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .227 kg
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.1 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 14 g
Czech Saaz - 8.1 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 14 g
Hallertauer Tradition - 7.1 AA% whole; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 0.5 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Mash in 16.2L around 69*C aiming for a 60 min rest @ 64*C. Sparge to 25L. I dissolved the sugars in 1 L of water, boiled 5 min, cooled & added to the primary after a it had been fermenting a couple of days, rather than to the boil - but that's just me... The hops I actually used were NZ Hallertauer Aroma & Motueka
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.024 | |
| Color: | 21.0 SRM | 12 - 22 | |
| Alcohol: | 9.7% ABV | 8% - 11% | |
| Bitterness: | 30.4 IBU | 20 - 35 | |
Discussion
At first taste...
2011-11-11 9:22pm
I added 2 tsp of rum essence to this when kegging to make it really spicy. So it's been in the keg slowly carbonating a week and at first taste it has some really interesting flavours. Not ready to rate it yet but thinking somewhere in the four star range.
Huge
2012-03-05 5:46pm
This is a BIG recipe. Most people struggle to drink a pint I hit all the targets, which was a nice moment. If anything there is just a bit too much going on. If I go again I will leave out the rum essence
Post a Comment
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