Monk's Breath Abbey Ale
5 gallons, extract/specialty grains; OG = 1.088; FG = 1.018-1.022; ABV= 7-8
"The fruity malt nose and warming palate balance with a clean maltiness and dry finish."
- 6 lbs. light malt extract
- 3 lbs. light dry malt
- 1 lb. De Wolf-Cosyns Belgian pale malt
- 0.5 lb. Briess victory malt
- 1 lb. clear Belgian candi sugar
- 2 oz. Czech Saaz leaf hops (2.6% alpha acid), 1 oz. for 60 min., 0.5 oz. for 5 min., 0.5 oz. at end of boil
- Wyeast 3787 (Belgian Trappist high-gravity yeast)
- 3/4 cup sugar for priming
Step by Step:
Crack grains and steep in 6 gals. of 150° F water for 10 to 20 minutes in grain bag. Remove grains and add dry malt, stirring until fully dissolved. Bring to a boil. Add extract and candi sugar. Return to boil. Add 1 oz. hops. Boil 55 minutes. Add 0.5 oz. hops and boil five minutes more. Add last 0.5 oz. Saaz as you turn off heat. Steep for five minutes. Remove hops by scooping with a sanitized strainer. Chill well. Pitch yeast.