Monk's Ale
by Highwoods Brewing

 

Brew Date: 11-29-2018

Malts:

1.0 lb.  Pilsen Malt

3.2 oz.  Munich 10L

1.6 oz.  Red Wheat

1.6 oz.  Aromatic Malt

1.6 oz.  CaraPils

PPG

37 / 27.8

35 / 5.2

37 / 2.8

36 / 2.7

36 / 2.7

DP

140

40

180

0

0

Deg L

2

10

3

19

2

Bill%

66.7

13.3

6.7

6.7

6.6

Adjuncts: None

Calc OG: 1.041                BE: 75%                DP: 111                SRM: 6                IBUs: 29                TGW: 1.5 lbs.

Hops:

Amount

4.0g

3.0g

Time

60

10

%Alpha Acid

9.9

3.7

Calc IBUs

27

2

Yeast: Safbrew S-33

Water Adjustment:

•  Tap Water Profile (ppm):  Ca=4   Mg=2   Na=69   Cl=11   SO4=15   CaCO3=128   HCO3=153

•  Target Water Profile (ppm):  Ca=108   Mg=10   Na=41   Cl=119   SO4=93

•  Steps to Achieve Target Water Profile:

    -   Add 45mg (1/13 of 0.6g Campden tablet) of potassium metabisulfite to 1.5 gal tap water (remove chlorine)

    -   Add 1 gal distilled water for total 2.5 gal (40% dilution to lower Na level to 41)

    -   Add 0.8g CaSO4, 2.2g CaCl2, 0.9g MgSO4, 0.4g Ca(OH)2

    -   Acid Addition: None

•  Target Mash pH = 5.5, Actual Mash pH = 5.5, Post-Fermentation pH = 4.5

Procedure:

Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Centennial, boil for 50 min. Add 3g Tettnang and flocculant, boil for 10 min. Turn off heat. Chill pot to 60F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.040

Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 62F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 2-3 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 1 more week.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.012                                                                 ABV = (1.040 - 1.012) x 131.25 = 3.7%

Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Delicious sessionable.