Monk's Elixir
Belgian Dubbel
Brewed August 8, 2026
Remix on Monk's 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 6 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 6 gallons of strike water to 164°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 158°F
5. Steep grains for 60 minutes
6. While steeping grains, add 4 gallons of water to the kettle and add 1 Campden Tablet
7. Heat 4 gallons of water to 180°F
8. Fly spage until wort volume of 7.3 gallons is reached
9. Begin boil and wait for hot break
10. At 0 minutes, add 7 drops of FermCap to reduce foaming
11. At 30 minutes, add 1.0 oz Elixir hops
12. At 45 minutes, add 1.0 lb Candi Sugar
13. At 50 minutes, add 1.0 oz Elixir hops
14. At 50 minutes, add 1 tablet Whirlfloc
15. At 50 minutes, add 0.5 tsp of yeast nutrient
16. At 60 minutes, chill the wort to 68°F
17. Shake fermenter to aerate wort
18. Move wort to primary fermenter
19. Pitch yeast
20. Ferment at 67°F for 3 days
21. Ferment at 72°F for 4 days
22. Ferment at 75°F for 7 days
23. Cold crash to 36°F for 7 days
24. Move to keg and carbonate
Starter & Notes
150g Extra Light DME
2L water
Brewer's Notes
Better the second time around?
The brew went well. Let's see how it tastes.
Remix of a classic
Another version of Monk Juice but with Elixir hops instead of the traditional Hallertauer Mittelfrüh