BOB'S BIOHAZARD BELGIUM LAB MONK-E ALE (Partial Mash) 6.5 GAL

BOB'S BIOHAZARD BELGIUM LAB MONK-E ALE
(Partial Mash) 6.5 GAL

[ Back to the Main Recipe Page ] [ Back to the Ales recipe Page ]

This Homebrew Recipe was added by R TRENT on October 10, 2000 at 20:24:23:
(Please contact them if you have questions about the Recipe)

Brewing Method: Partial Mash
Yeast: WYEASS LONDON ESP 1968
Yeast Starter:
Batch Size: 6.5 GAL
Original Gravity: 1.058
Final Gravity: 1.012
Alcohol Content: 5.5 %
Total Grains: 10 LBS
Color:
Extract Efficiency: 60 %
Hop IBU's:
Boiling Time: 2 HOURS
Primary Fermentation: 2 TO 3 WEEKS
Secondary Fermentation: N/A
Additional Fermentation:

Grain Bill:

9 LBS MARIS OTTER MALT
1 LB CDW SEPECIAL B
1/8 LB CDW CHOCOLATE MALT
4 LBS ALEXANDRS PALE MALT EXTRACT
1/2 TO 1 LBS HONEY (DEPENDING ON EFFICIENCY)

Hop Bill:

2 OZ HALLERTAUER 60 MINUTES
1 OZ SPALT 30 MINUTES
1/2 OZ SPALT 45 MINUTES
1/2 OS SPALT FINAL 10 MINUTES

Mash Schedule:

MASH GAINS IN 3 GAL WATER, ADD SALTS. HOLD TEMP 148 TO 154 DEGREES.
MASH TIME IS @ 1 HOUR, VERIFY EFFICIENCY WITH SPECIFIC GRAVITY TESTS AFTER 45 MINUTES.( SHOULD YIELD 1.048 TO 1.52 ) SPARGE AT 170 DEGREES TO 4.5 GAL TOTAL VOLUME. BOIL

Brewers Notes:

ADD EXTRACT AND HOP ACCORDING TO ABOVE SCHEDULE, IRISH MOSS AT THE FINAL 10 MINUTES
TOTAL BOIL TIME 1 HOUR. RUN WORT THROUGH COOLER AND TEST O.G. WITHIN 5 MINUTES (IF LOW, ADD HONEY TO HOT WORT AND RETEST O.G. TO DESIRED LEVEL)
PRIME WITH 1/2 CUP CORN SUGAR AMD 1/2 CUP DRY MALT, CONDITION FOR 1 TO 2 WEEKS.
*FOR AN ABBEY STYLE ALE, SUBSITUTE 4 LBS EXTRACT FOR THE FOLLOWING: 1LB ROCK CANDY, 2 LBS WHEAT EXTRACT, 4 LBS PALE EXTRACT, AND USE THE WYEAST ABBEY YEAST (ADD 1/2 TO 1LB HONEY TO RAISE O.G TO TASTE OR ETOH TOLERANCE)
THE ABBEY STYLE WILL REQUIRER A LONGER CONDITIONING PERIOD FOR FLAVORS TO BLEND.