Singel-Minded Monk (Partial Mash) 5 U.S. Gallons

Singel-Minded Monk
(Partial Mash) 5 U.S. Gallons

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This Homebrew Recipe was added by Zythos on May 24, 1997 at 14:08:46:

Brewing Method: Partial Mash
Yeast: Wyeast 3944 Belgian White Beer
Yeast Starter: 1 pint starter. Boil 6 Tbsp. LDME in 3 cups of water for 15 min. Ferment at 74 degrees F for 36 hours.
Batch Size: 5 U.S. Gallons
Original Gravity: 1.053
Final Gravity: 1.013
Alcohol Content: 5.1 %
Total Grains: 8.13 lb.
Color: 8.5
Extract Efficiency: 75 %
Hop IBU's: 21.1
Boiling Time: 75 min.
Primary Fermentation: 7 days at 68 degrees F
Secondary Fermentation: 21 days at 66 degrees F
Additional Fermentation: In bottle at 66 degrees F for 1 month

Grain Bill:

2.00 lb. DWC Belgian Pils Malt
12.0 oz. DWC Belgian CaraVienne Malt
8.00 oz. DWC Belgian CaraPils Malt
6.00 oz. DWC Aromatic Malt
8.00 oz. Brewferm Clear Belgian Candi Sugar
4.00 lb. Alexander's Pale Malt Extract

Hop Bill:

0.75 oz. Am. Perle pellets 6.3% AAU 50 min.
1.00 oz. Czech Saaz pellets 3.1% AAU 20
0.75 oz. Eng. East Kent Golding pellets 6.0% AAU 10 min.
0.50 oz. Czech Saaz pellets 3.1% AAU 2 min.

Mash Schedule:

Mash grains at 154 degrees F with 4 quarts of bottled spring water. Mash grains for 75 min. Sparge with 5 quarts of 170 degree F bottled spring water.

Brewers Notes:

Boil wort for 75 min. Continue to adjust the level of wort with water to maintain 2.5 gallons throughout the boil. Add the hops as per the above schedule. Add 1/2 Tbsp. of hydrated irish moss at 30 min. Use a nylon hop bag for the last Saaz hop addition. Force chill the wort. Seperate the hops and break. Add the chilled wort to 3 gallons of distilled water in the primary. Aerate the wort when the temp reaches 70 degrees F. Shaking the carboy will do. Pitch the prepared 1 pt. yeast starter of Wyeast 3944. Fermentation should be going well within 8 hours. Rack to the secondary after 7 days. Top off the secondary to reach 5 gallons. I use boiled and chilled tap water. Bottle after 3 weeks. Prime with 3/4 cup of dextrose. Warm condition the bottles at room temp. for 2 weeks. Move the bottles back to where you fermented and allow them to condition for 4 weeks. Chant and enjoy.