Kentucky Monk

This beer will warm you to the core during the cold months!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	Kentucky Monk		Style:	Belgian Tripel
Type:	All grain		Size:	5.0 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	25 IBU
OG:	1.097		FG:	1.020
Alcohol:	10.0% v/v (7.8% w/w)
Water:	Tap
Grain:	14 lb. 4 oz. Belgian Pilsner 6 oz. Belgian aromatic 4 oz. Belgian CaraMunich 8 oz. Flaked barley
Mash:	70% efficiency
	Mash in at 152° for 60 Minutes. Sparge with 170° water
Boil:	90 minutes	SG 1.070	7.0 gallons
	2 lb. Belgian candi sugar
	Irish Moss @ 15 to go in the boil
Hops:	1.0 oz. Saaz (3.75% AA, 60 min.) .5 oz. Saaz (3.75% AA, 45 min.) 1.0 oz. Saaz (3.75% AA, 15 min.) 1.5 oz. Saaz (3.75% AA, 2 min.)
Yeast:	WLP530 Abbey Ale Yeast: Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to high Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High
Log:	Going to ferment @ 66°
Carbonation:	Keggin' it!

Recipe posted 10/06/06.