Monk Juice (Version 2)
Belgian Dubbel
Brewed April 19, 2026
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 Pure Idaho 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 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 0 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
18. At 40 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
19. At 45 minutes, add 1.0 lb Candi Sugar
20. At 50 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
21. At 50 minutes, add 1 tablet Whirlfloc
22. At 50 minutes, add 0.5 tsp of yeast nutrient
23. At 60 minutes, chill the wort to 68°F
24. Shake fermenter to aerate wort
25. Move wort to primary fermenter
26. Pitch yeast
27. Ferment at 67°F for 3 days
28. Ferment at 72°F for 4 days
29. Ferment at 75°F for 7 days
30. Cold crash to 36°F for 7 days
31. 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?
Another version of Monk Juice with dialed in equipment
Finish strong!
The fermentation profile is updated to finish warmer to allow the yeast to ferment complely and create a dry finish
More complicated mash
I went with a two step mash for this beer and a mash out. Let's see if it makes any difference to the final product