Monk Jerry Belgian Ale

Brewer:	Jerry Merrill		Email:	MerrillJer@aol.com
Beer:	Monk Jerry Belgian Ale		Style:	Belgian Dubbel
Type:	Extract w/grain		Size:	6 gallons
Color:	26 HCU (~14 SRM)		Bitterness:	20 IBU
OG:	1.067		FG:	1.012
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Used 3 gal of San Antonio TX (hard) water for boil. Placed 3 gal of bottled )purified spring water) in freezer at the start of the steeping process to cool. Rapidly added the ice cold spring water to wort at end of boil to help with cold break. Used wort chiller to produce a cold break.
Grain:	1 lb. Belgian CaraVienne 6 oz. Belgian Special B
Steep:	Grains steeped at 150-160° F for 40 min.
Boil:	60 minutes	SG 1.134	3 gallons
	0 lb. Light malt extract 7.50 lb. Light dry malt extract 1 lb. Belgian candi sugar
	Irish moss (1 Tsp) added 15 min into boil.
Hops:	0.5 oz. Glacier (11-13% CH) (5.8% AA, 60 min.) 0.25 oz. Amarillo (21-24% CH) (8.9% AA, 60 min.) 0.25 oz. Simcoe (15-20% CH) (13.8% AA, 60 min.) 0.5 oz. Glacier (11-13% CH) (5.8% AA, 45 min.) 0.5 oz. Glacier (11-13% CH) (5.8% AA, 30 min.) 0.25 oz. Amarillo (21-24% CH) (aroma)
Yeast:	WLP500 Trappist Ale Yeast (added 3/4 of tube only and refrigerated remainder in case restarting of the fermentation was necessary).
Log:	Started on 2 Oct 2004. First fermentation was kept at <70°F to reduce diacetyl production. On 12 Oct, primary fermented wort was racked into a second carboy and 1 Liter of original boiled wort (saved in a refrigerator) was added to initiate 2nd fermentation. Second fermentation kept below 70°F. Bottled on 20 Oct 2004 and allowed 3 weeks for carbonation.
Carbonation:	2.8 volumes	Cane Sugar: 6.01 oz. for 6 gallons @ 70°F
	Used 6 oz of Belgian Candi Sugar. Boiled Belgian Candi Sugar in 16 oz of de-ionized water for 20 min and placed into sterile bottling carboy to cool. Racked beer after 2nd fermentation into the sugar to mix and immediately placed into bottles to carbonate. Little bottle to bottle variation in carbonation.
Tasting:	Great tasting beer. Fruity and semi-sweet taste with little bitterness. Most claim this was my best home-brew yet. Use of hops with low Co-humulone (CH) resulted in a non-bitter beer.

Recipe posted 06/14/05.