Extract – Double Drunk Monk Belgian Dark

This is a recipe I found on homebrewtalk that looks very tasty.

Recipe Type: Extract

Yeast: Rochefort Yeast (Wyeast 1762)
Yeast Starter: None – Wyeast Smackpack
Batch Size (Gallons): 5
Original Gravity: 1.093
Final Gravity: 1.020
IBU: 25.4
Boiling Time (Minutes): 90
Color: Deep Amber/Dark Red
Primary Fermentation (# of Days & Temp): 7 from 62-69, raised by a degree per day
Secondary Fermentation (# of Days & Temp): 3 at 55.
Tasting Notes: Rich plum, followed by toffee and slight hints of dark currants. Amazing.

10 lbs Pilsner Liquid Extract
1.3lbs Belgian Rock Candi Amber
1lb Carafa III
8oz Biscuit Malt
7oz Special B
6oz Aromatic Malt
1oz Chocolate Malt

Hops:
60 minutes: 1oz Northern Brewer @ 8.5AA
30 minutes: 1oz Styrian Aurora @ 8.0AA
30 minutes: 1oz Hallertau @ 3.1AA

Boil: 3.0 gallons
9.7% ABV / 8% ABW

Steep Grains. The creator of this recipe didn’t pitch a starter and the beer worked perfectly. It’s rich and smooth. According to him, you can drink this young (3-4 weeks) but really deserves age (4-6+ months).

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