Corsendonk Monk’s Brown Ale clone
OG = 1.066; FG = 1.012; IBU = 26
- 4.25 lbs. pale malt
- 0.5 lb. dark caramel malt (90° Lovibond)
- 0.5 lb. Special B malt
- 0.25 lb. kilncoffee malt
- 4 lbs. unhopped amber dry malt extract (DME)
- 4 AAU Styrian Goldings hops (1.33 oz. at 3% alpha acid)
- 4 AAU Saaz hops (1 oz. at 4% alpha acid)
- Belgian abbey yeast slurry (White Labs WLP530 or Wyeast 1214)
- 1 cup unhopped light dry malt extract (DME) to prime
Step by Step:
Heat 8 quarts water to 163° F. Crush grains and add to liquor. Hold mash at 152° F for 90 minutes. Runoff and sparge with 12 quarts water at 170° F. Add DME, stir well, bring to a boil. Add Styrian Goldings hops, boil 60 minutes. Add Saaz hops, boil 30 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons. Cool to 70° F, pitch yeast. Ferment at 68° F for two weeks, rack to secondary and condition cool (50° F) for three to four weeks. Prime with DME, bottle and age three to four weeks at 45° to 50° F. Serve at 50° F in a tall, fluted, stemmed glass.
Replace the DME with another 5 lbs. pale malt and 1 lb. medium caramel malt (60° Lovibond). Increase mash water to 16 quarts and sparge water to 18 quarts. Mash time and temperatures will be the same. Proceed as above from boiling.
Omit pale malt. Steep caramel, Special B and kilncoffee as above in 3 gallons at 150° F for 30 minutes. Remove grains. Increase DME to 7 lbs., and proceed as above from boiling.