- Recipe Type
- All Grain
- Yeast
- Wy3787
- Yeast Starter
- 2l
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.079
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 60
- IBU
- 22
- Color
- 18
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- nice beer, no major flows, some alcohol heat ect
this beer did very well in drunk monk challenge competition (big comp with 850 entries, 1st in BD and BDS category with 42 points but didnt place in BOS) so i thought i would share the recipe
Type: All Grain Date: 10/5/2012
Batch Size (fermenter): 11.00 gal
Boil Size: 13.68 gal
Boil Time: 60 min Equipment: My 10gal
End of Boil Volume 12.48 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 81.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 42.0
Taste Notes:
nice beer!, consider recipe adjustments, perhaps less sugar to reduce alcohol warmth. Nice complexity, easy drinking beer. Could easily get in to trouble drinking this beer!
Ingredients
Amt Name Type # %/IBU
26 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 83.9 %
2 lbs Caramunich Malt (56.0 SRM) Grain 2 6.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 1.6 %
1.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 4 8.5 IBUs
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 7.8 IBUs
1.50 oz Saaz [4.00 %] - Boil 10.0 min Hop 6 3.1 IBUs
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 7 2.6 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -
2 lbs Sugar, homemade dark amber at 290F
mashed at 148F for 1h, sugar added in the fermenter at day 2 of fermentation.
This is the 2nd time i did this recipe and its a little different than the first time. This is excellent beer but prefer the first version and from the judges notes its possible that they would also prefer the 1st one so here are some notes on changes i made
1st version was mashed at 152F, i used 2row instead of pilsner malt and got lower efficiency and attenuation at the end (og 1.077 fg 1.011) this resulted in 9%abv and maltier character that i preferred
Type: All Grain Date: 10/5/2012
Batch Size (fermenter): 11.00 gal
Boil Size: 13.68 gal
Boil Time: 60 min Equipment: My 10gal
End of Boil Volume 12.48 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 81.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 42.0
Taste Notes:
nice beer!, consider recipe adjustments, perhaps less sugar to reduce alcohol warmth. Nice complexity, easy drinking beer. Could easily get in to trouble drinking this beer!
Ingredients
Amt Name Type # %/IBU
26 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 83.9 %
2 lbs Caramunich Malt (56.0 SRM) Grain 2 6.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 1.6 %
1.50 oz Saaz [4.00 %] - Boil 60.0 min Hop 4 8.5 IBUs
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 7.8 IBUs
1.50 oz Saaz [4.00 %] - Boil 10.0 min Hop 6 3.1 IBUs
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 7 2.6 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -
2 lbs Sugar, homemade dark amber at 290F
mashed at 148F for 1h, sugar added in the fermenter at day 2 of fermentation.
This is the 2nd time i did this recipe and its a little different than the first time. This is excellent beer but prefer the first version and from the judges notes its possible that they would also prefer the 1st one so here are some notes on changes i made
1st version was mashed at 152F, i used 2row instead of pilsner malt and got lower efficiency and attenuation at the end (og 1.077 fg 1.011) this resulted in 9%abv and maltier character that i preferred