Magic Monk

By Mick Harrison

Recipe is part of Recipe Index

BJCP 2021 Style 26D Belgian Dark Strong

Ages well - this was first brewed in January 2012 and after 10 years still tastes great. Well worth making your own candy sugar to brew this.

Measures

• IBU 26
• ABV 8.7%
• OG 1.088
• FG 1.012
• EBC 52
• Brewhouse efficiency 75%
• 50 litres into fermenter

Ingredients

Malt

• Pale Malt (Belgian), 7 EBC, 11.8kg, 61.5%
• Munich Malt, 20 EBC, 5.5kg, 29.4%
• Special B, 300 EBC, 1kg, 6.4%
• Candi Sugar (dark), 728 EBC, 0.5kg, 2.7%

Hops

• 120g Lublin/Lubelski whole 3.7% AA at 75 min
• 30g Goldings whole 5.2% AA at 15 min
• 70g Goldings whole 5.2% AA at 0 min

Yeast

WLP530 Abbey Ale.

Grown up twice from a single pack.

Process

Boil

75 minute boil.

Add whirfloc or other finings 15 minutes from end.

Ferment

Ferment starting at 18C, and ramp up to 24C towards the end of fermentation.

Serving

Bottle condition to 3 volumes or more.