Trappist Monkey

Classification: Trappist ale, Belgian ale, all-grain

Source: C.R. Saikley (grumpy!cr@uunet.uu.net) Issue #606, 3/29/91

Ingredients: (for 6 gallons)

8 pounds, Klages pale malt
4 pounds, Munich malt (10L)
1 pound, crystal malt (40L)
1 pound, malted wheat
1 pound, wheat flakes (unmalted)
1 pound, dark brown sugar
2 ounces, chocolate malt (uncracked)
2 ounces, Cascade hops (I didn't have time to age them 3 years!)
1 quart, starter cultured from Chimay dregs

Procedure:

Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @ 168 degrees, sparge water acidified with lactic acid to pH 6.5. Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add all hops 30 minutes into the boil. Cool to 70 degrees (counterflow chiller). Pitch Chimay starter. Ferment for 2 months in a single stage fermentation. Prime with 44 ounce sweet wort (from the original brew, stored very carefully). Bottle, yield 6 gals.

Specifics:

O.G.: 1.072
F.G.: 1.014
Primary Ferment: 2 months