Monastery Nights
Belgian Strong Dark Ale
The big brother to Monk Juice. A Strong Belgian Dark Ale brewed using the yeast from the fermentation of Monk Juice. A clean and rich beer with flavors of dried fruit. Strong but dry with clean alcohol flavor.
Ingredients
Malts
15 lbs German Pilsner Malt
1.5 lbs Caramunich Malt
1 lb Munich Malt
Hops
5 oz Hallertauer Mittelfrüh hops (2.5% AA)
Yeast
1 yeast cake WLP550 Belgian Ale Yeast
Other
1 lb Amber Candi Sugar
0.5 lb Table Sugar
15 drops FermCap
2 tbsp BSG Fermax Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 6 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 6 gallons of strike water to 159°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 149°F
5. Steep grains for 60 minutes
6. While steeping grains, heat 4 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.4 gallons is reached
8. Begin boil and wait for hot break
9. At 0 minutes, add 15 drops of FermCap to reduce foaming
10. At 0 minutes, add 3.0 oz Hallertauer Mittelfrüh hops
11. At 40 minutes, add 1.0 lb Amber Candi Sugar
12. At 40 minutes, add 0.5 lb Table Sugar
13. At 45 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
14. At 65 minutes, add 1 tablet Whirlfloc
15. At 65 minutes, add 2 tbsp of yeast nutrient
16. At 65 minutes, add 1 oz Hallertauer Mittelfrüh hops
17. At 75 minutes, chil the wort to 68°F
18. Shake fermenter to aerate wort
19. Move wort to primary fermenter
20. Pitch yeast
21. Ferment at 67°F for 2 days
22. Ferment at 70°F for 3 days
23. Ferment at 72°F for 9 days
24. Cold crash to 36°F for 7 days
25. Move to keg and carbonate
Yeast Starter
1. None - Pitch onto yeast cake from Monk Juice