Funky Monk - Sour Belgian Dubbel - Beer Recipe

designed by : Dermott Dowling  on 4/2/2016

Style BJCP 2008 :

• 18.B Belgian Dubbel

A deep reddish, moderately strong, malty, complex Belgian ale with hints of licorice in the finish. Inspired by St. Feuillien's Brune.

VITAL STATS

• OG/FG/IBU 1.0628 / 1.0157 / 10
• SRM 13
• ABV 6.1%
• Water 13.97 L Water
• Batch Size 9.46 L (brewed on Picobrew Zymatic - double everything for 21L / 5 gallon brew length)

MALT BILL:

• 79% Pilsner Malt 3.2 Kg
• 6% Munich Malt 0.25 Kg
• 4% Light Crystal  0.15 Kg
• 4% Aurora (Aromatic) Malt 0.15 Kg
• 4% Harraways Jumbo Rolled Oats 0.15 Kg
• 4% Belgian Candi Sugar Amber 0.15 Kg

HOPS

Type           Amount (g)       Alpha Acid %          Time

• Saaz                  10                       3.5                         60 mins
• Saaz                  10                       3.5                          15 mins

ADJUNCTS

Type                   Amount (g)                    Use                                   Time

Irish Moss                      3                                                  Boil                                                 10 Yeast Nutrient               3                                                  Boil                                                  10

AMENDMENTS

Name             Amount (tsp)

• Calcium Sulfate            0.5
• Calcium Chloride         0.5

MASH

Type                                             Temp (C)           Time            Style

Single Step Infusion Mash                                 66.7                        90                    Infusion

BOIL

Type          Temp (C)            Time              Ramp

First Boil            97.2                              60 mins                True

YEAST

We used our BeerCo house sours culture club with a Rochefort 8 and Delirium Tremens Belgian Tripel yeast thrown in for fun with a 24 hours starter! We can recommend the following liquid GigaYeast strain to make this style of sour beer from scratch at home:

Name                                                                         Expected AA%                          Range Temp (C)              Pitch Temp (C)

• GY007 Belgian Mix GigaYeast (primary)      or                                  79-81%                                                19˚C – 25˚C                                     20˚ – 22˚C
• GY015 Trappist Tripel GigaYeast (primary)                                       74% – 76%                                         19˚C – 23˚C                                     20˚ – 22˚C
• GB150 Sour Cherry Funk GigaYeast (secondary) or
• GB156  Brux Blend GigaYeast (seondary)

FERMENTATION DIRECTIONS

• Normal Ale Fermentation
• Rack off after 2-4 weeks once primary fermentation has been completed into a glass carbouy or demijohn for secondary conditioning with your sour cultures.  Leave a good 6-8 months to sour and funk up that monk!
• Brewed on 4-Feb-2016
• Bottled on: 30-Oct-2016 primed with sugar and T-58 Safbrew Fermentis Yeast
• Best after: 28-Feb-2019 will continue to sour and develop complexity in the bottle
• Tasted on:  An Inebriated Christmas 2016 - Inebriation Nation Christmas Special