Monk on my back Trappist Ale

Source: Gene Kane / Jeramy Simonian
Recipe added: 05/06/97
Email: gkane@nayzak.com

This is a really good recipe I got from my local homebrew dude, and it's the last partial mash I'm doing. Going up to all grain from here, and going to work on this sucker until I get an authentic Chimay Red Label. I wish I'd cultured from Chimay, but it's still good with the Wyeast. Let this stuff age! I've buried some in the backyard, and ain't gonna touch it until July.

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gallons
Starting Gravity: 1.074
Finishing Gravity: 1.014
Time in Boil: 60 min
Primary Fermentation: 7 days
Secondary Fermentation: 14 days

Ingredients:

6 lbs. LDME
2 lbs. Munich malt
1 lbs. Carapils
1/2 lb. Wheat
2 oz. Black patent
4 oz. Hallertauer
1/2 oz. Fuggles
1 lb. Belgian dark candi sugar
1/2 oz. Crushed coriander

Procedure:

Protein rest for 30 minutes @ 122 deg. Bring up to 150 deg for 90 minutes. Out at 168 deg for 10 minutes. Sparge with 160 deg water. pot should have approx. 3 gallons of sweet wort. Add LDME, Candi sugar and boil for 60 min. Hop schedule is 1/2 oz each Hallertauer @ 35 minutes, 25 minutes, 15 minutes, 10 minutes. Coriander for 30 minutes. Dry hop Fuggles...Pitch Wyeast 3787.

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