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Funky Monk - Grand Reserve
Belgian Dark Strong Ale • All Grain • 5 gal
Chimay Grand Reserve(blue). Traditionally a Christmas brew by Chimay, made year round since 1970s because of popularity. Pretty damn accurate, scaled down the ABV a bit however. I used fresh orange peels.
December 12, 2011 pm 06:04pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 13 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .25 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .10 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .44 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .13 lbs
Candi Sugar Amber
Candi Sugar Amber
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 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .2 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .2 oz
Saaz - 5.0 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3 g
Curacao - (omitted from calculations)
Curacao
A liqueur, or cordial, flavored with orange peel, cinnamon, and mace
- 1 g
Corriander crushed - Fresh crushed. (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.024 | |
| Color: | 16.2 SRM | 12 - 22 | |
| Alcohol: | 9.0% ABV | 8% - 11% | |
| Bitterness: | 26.5 IBU | 20 - 35 | |
Discussion
question
2011-12-16 8:32am
Recipes looks great! When in the boil did you add the corriander and orange peels?
additions
2011-12-25 6:58pm
actually decided to add it in secondary, but you could add it at flame out as well.
secondary or Keg
2012-05-06 12:20am
i would always add the spices to the secondary or if kegging directly to the keg. This looks like a good beer. how did it come out?
very delicious
2012-05-07 11:13pm
It turned out very well! This is one of my most proud brews to date. It was interesting how it aged. It started bitter from the orange peel in the first 2 days, then it was strong on the Belgian flavors for about 1.5 months, eventually it was pretty malty with light Belgian flavors and a nice caramel finish. I added the coriander and orange peel in secondary. I carbonated with a stone and was able to taste it within 12 hours of coming out of secondary, it was still quite bitter from the orange peels at this point but it settled down quickly. If you are bottle conditioning this should not be an issue.
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