The Wandering Monk

So, after a 2 month hiatus from brewing due to many a weddings and the activities that go along with weddings, I have decided to get back to brewing. During my hiatus I found a book called Beer Craft. In this book it is written by people like me who brew in an apartment. These people brew up one gallon of all grain batches and so I decided to double a recipe for a 2 gallon batch of a Belgian Abbey Ale or more commonly known as a Dubbel. These recipes are also all all grain. SO I can move on to all-grain brewing but in small batches with all the equipment that I have without buying new stuff for 5 gallon batches.

The Wandering Monk
5lbs Belgian Pilsner malt
1lb Munich malt
8oz Special B
4oz Biscuit malt

20g Fuggle Hops
8oz Dark Belgian Candi Syrup

Pre-boil TG: 1.046


I am brewing this up tomorrow so I will let you all know what happens and how it turns out as the process goes on!

Well so far brewing has gone well. I mashed at 154 for 1 hour. Pre-boil gravity was 1.044 so I cannot complain with it being close to the target gravity.

The boil has started and my Fuggles have been thrown in. I have started to put everything into nylon and fine mesh bags to reduce the amount of extra nonsense that has come into my beer.

Everything went well! The beer is in the fermenter and yeast is pitched. We will give it a few weeks and see what happens! It is fermenting beautifuly. Gravity not where I want it to be so the Monk will sit for a few more days.

Well after 10 days in the secondary, the beer is delicious but it definitely needs some bottle conditioning time. The beer has a potential alcohol content of around 6.8%. At first tasting it is a little thinner than I had hoped but we shall see after about 1 month of bottle conditioning.