Monk Elixir
Belgian Dubbel
Brewed TBD
Remix on Monk Juice v2 but changing the hops to Elixir hops to see if it would make much of a difference and to use up more of the hops that I have already.
Ingredients
Malts
7 lbs Pure Idaho Malt
4 lbs Vienna Malt
1 lb Munich Malt
1 lb Carafoam Malt
Hops
2 oz Elixir hops (8.6% AA)
Yeast
1 package Imperial Labs Napoleon 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. While mashing out, heat 2 gallons of water to 180°F
14. Fly spage until wort volume of 7.3 gallons is reached
15. Begin boil and wait for hot break
16. At 0 minutes, add 7 drops of FermCap to reduce foaming
17. At 30 minutes, add 1.0 oz Elixir 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 3 days
27. Ferment at 72°F for 4 days
28. Ferment at 75°F for 7 days
29. Cold crash to 36°F for 7 days
30. Move to keg and carbonate
Starter & Notes
None. Pitch a fresh package of yeast direct into the wort.
Brewer's Notes
Better the second time around?
TBD
Remix of a classic
Another version of Monk Juice but with Elixir hops instead of the traditional Hallertauer Mittelfrüh