Funky Monk - Sour Belgian Dubbel - Beer Recipe
Dermott Dowling
designed by : Dermott Dowling on 4/2/2016
Style BJCP 2008 :
- 18.B Belgian Dubbel
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
ADJUNCTS
Type Amount (g) Use Time
Irish Moss 3 Boil 10 Yeast Nutrient 3 Boil 10AMENDMENTS
Name Amount (tsp)
- Calcium Sulfate 0.5
- Calcium Chloride 0.5
MASH
Type Temp (C) Time Style
Single Step Infusion Mash 66.7 90 InfusionBOIL
Type Temp (C) Time Ramp
First Boil 97.2 60 mins TrueYEAST
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