Monk Juice (Version 2)
Belgian Dubbel
Brewed TBD
2nd try at Monk Juice after learning that my thermometer on my kettle was out of calibration on the high side. I believe that is why the FG ended up too high, as there was too much non-fermentable sugars
Ingredients
Malts
7 lbs Franco-Belges Pilsner Malt
4 lbs Vienna Malt
1 lb Munich Malt
1 lb Carafoam Malt
Hops
3 oz Hallertauer Mittelfrüh hops (3.1% AA)
Yeast
1 package WLP550 Belgian Ale Yeast
Other
1 lb Extra Light Candi Sugar
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 10 gallons of water to the kettle and add 1 Campden Tablet
2. Remove 6 gallons of water
3. Heat 4 gallons of strike water to 159°F
4. Add 4 gallons of water to the mash tun
5. Add all grains to the mash tun and confirm mash temperature of 148°F
6. Steep grains for 40 minutes
7. While steeping grains, heat 2 gallons of water to 188°F
8. Add 2 gallons of water to the mash tun and confirm temperature of 158°F
9. Steep grains for 20 minutes
10. While steeping grains, heat 2 gallons of water to 208°F
11. Add 2 gallons of water to the mash tun and confirm temperature of 168°F
12. Mash out for 10 minutes
13. Fly spage until wort volume of 7.3 gallons is reached
14. Begin boil and wait for hot break
15. At 0 minutes, add 7 drops of FermCap to reduce foaming
16. At 0 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
17. At 40 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
18. At 45 minutes, add 1.0 lb Candi Sugar
19. At 50 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
20. At 50 minutes, add 1 tablet Whirlfloc
21. At 50 minutes, add 0.5 tsp of yeast nutrient
22. At 60 minutes, chill the wort to 68°F
23. Shake fermenter to aerate wort
24. Move wort to primary fermenter
25. Pitch yeast
26. Ferment at 67°F for 5 days
27. Ferment at 72°F for 2 days
28. Ferment at 65°F for 7 days
29. Cold crash to 36°F for 7 days
30. Move to keg and carbonate
Starter & Notes
Add 3L of water to Ehrlenmeyer Flask
Add 6 oz Extra Light Dry Malt Extract
Begin boil
Add 2 drops FermCap to reduce foaming as needed
At 10 minutes, chill wort to 72°F
Add stir bar to wort
Pitch yeast
Place on stir plate
Allow yeast to multiply for 24 hours
Chill to 36°F for 18 hours
Brewer's Notes
Better the second time around?
TBD