Son of a Monk Belgian Strong
Source: Tim Neall
Recipe added: 04/19/99
Yummy! I made this recipe last September for a competition that I never entered. It is a golden beer with an extremely smooth palate and merangue white head. It sparkles with carbonation. It has a subtle honey aroma and a hint of spiciness. It is amazingly light bodied sweet without being cloying. At first it was too rough to be tasty, but the bottle that I just drank was perfect. My opinion of the beer certainly changed over time. The alcohol used to be very pronounced, but that seems to have mellowed a bit. I'll have to make it again and see if open fermentation makes a difference.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1074
Finishing Gravity: 1020
Time in Boil: 75 minutes
Primary Fermentation: 17 days
- 10 lbs. Pilsner malt
- 2 lbs. Light Munich Malt
- 4 oz. Caravienne malt
- 2 lbs. Clover Honey
- 1 oz. Styrian Golding Pellets (60 minutes)
- 1.25 oz. Tettnanger Pellets (60 minutes)
- .5 oz. Crystal Pellets (knockout)
- Wyeast Belgian White Yeast
Mash grains for 90 minutes at 152 degrees. Recirculate runnings until clear. Sparge with 4.5 gallons of 180 degree water. Bring wort to a boil and after hot break follow above hopping schedule. Use hop bags. After 45 minutes into boil, add rehydrated Irish moss and chiller. When boil is completed, add last hops addition and honey. Force cool and transfer to primary. Aerate for 20 minutes and pitch yeast in 1 liter starter. Keep fermentation under 65 degrees. When completed, prime with 1 cup corn sugar and new dose of yeast. Bottle.
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