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Wicked Monk

Wicked Monk

Belgian Dark Strong Ale • Extract • 5 gal

Manhattan Project Brewing

Complex, with a rich malty sweetness. Caramel, plum and dried cherries round out this intense Belgian Strong reminiscent to Chimay Grande Reserve. (Fingers crossed on this one!)

May 7, 2012 am 09:01am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 1 lbs Crystal 15; Great Western

    Crystal 15; Great Western

    A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

  • 1 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 1 lbs 2-Row Carapils® Malt; Briess

    2-Row Carapils® Malt; Briess

    Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Vienna Malt; Great Western

    Vienna Malt; Great Western

    Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.

  • 6 lbs Dry Extra Light; Muntons

    Dry Extra Light; Muntons

    Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.

  • 3 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 lbs 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 oz Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 5.5 AA% whole; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Fuggle - 4.8 AA% whole; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 3 tsp Corriander seeds - Dry roasted and crushed -- Boiled 15 Min. (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 2 g Grains of Paradise - Dry roasted and crushed -- Boiled 15 Min. (omitted from calculations)

    Grains of Paradise

    Pungent peppery flavor.

  • 1 oz Ginger (fresh) - (Dried) Boiled 15 Min. (omitted from calculations)

    Ginger (fresh)

    Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.

  • 1 oz Orange Peel (dried) - (Bitter) Boiled 15 Min. (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • White Labs WLP566 Belgian Saison II

    White Labs WLP566 Belgian Saison II

    Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.

Notes

Added .25 Tsp. Burton Water Salts to R/O Water (6 Gal.) Pre-Boil

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.099 1.075 - 1.110
Terminal Gravity: 1.017 1.010 - 1.024
Color: 22.9 SRM 12 - 22
Alcohol: 10.9% ABV 8% - 11%
Bitterness: 26.9 IBU 20 - 35

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