Trappist monkey
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Klages pale malt |
| 4 | pounds | Munich malt (10L) |
| 1 | pounds | Crystal malt (40L) |
| 1 | pounds | Malted wheat |
| 1 | pounds | Wheat flakes (unmalted) |
| 1 | pounds | 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 | ||
Directions
Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash out with 1-½ gallons boiling water, resultant temp 168 degrees. Sparge @ 168 degrees, sparge water acidified with lactic acid to pH 6½.
Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-½ 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. Original Gravity: 1.072 Final Gravity: 1.014 Primary Ferment: 2 months Recipe By : C.R. Saikley
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