NBC 2017 Cat 26 Trappist Ale Silver Medal

[redshift]

Drunken Monk v2.0
Belgian Dark Strong Ale

Recipe Specs
----------------
Batch Size (L): 18
Total Grain (kg): 7.45
Total Hops (g): 85
Original Gravity (OG): 1.090
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 10.2 %
Colour (SRM): 36 (EBC): 72
Bitterness (IBU): 35 (Tinseth)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 120

Grain Bill
----------------
4.000 kg Pilsner (54%)
2.250 kg Pale Malt (30%)
1.200 kg Dark Candi Syrup (16%)

Hop Bill
----------------
20 g Northern Brewer Pellet (9.8% Alpha) @ 60 Minutes (Boil)
35 g Hallertau Mittlefrueh Pellet (3% Alpha) @ 30 Minutes (Boil)
30 g Styrian Golding Pellet (6.2% Alpha) @ 15 Minutes (Boil)

Water Profile
----------------
Calcium - 107 ppm
Magnesium - 7 ppm
Sodium - 18 ppm
Sulphate - 71 ppm
Chloride - 148 ppm
Bicarb - 25 ppm

Notes
----------------
The candi syrup is home-made by boiling muscovado sugar for 3 hours.
Single step Infusion at 64°C for 90 Minutes.
Boil down 3L of first runnings to a thick dark brown syrup and add to boil.
Fermented with Wyeast 3787 - Trappist High Gravity with a 2L starter.
Pitch at 17°C and ramp by 1.5°C per day up to 27°C.
At around 1.015 rack to secondary and ramp down to 20° over 4 days.
At FG of 1.012 crash to 10°C and hold for 8 weeks.
Bottle at around 2.5 vol/CO2 with a pack of US-05.

Brewed 01/06/16
Bottled 10/08/16

[Vermelho]

The candi syrup is home-made by boiling muscovado sugar for 3 hours.

Anymore info on your method for making this?

[redshift]

The candi syrup is home-made by boiling muscovado sugar for 3 hours.

Anymore info on your method for making this?

Yeah I got 1kg of Billington's dark soft brown sugar from Asda, put it in a pot with a little water, bring to the boil and continue boiling until it reaches the colour you want. Try to keep the temperature around 115-120°c to stop it burning. When it has cooled a bit, add a little water to stop it setting too much and to keep it runny. After 3 hours or so of boiling this is what it looked like:

[Qs]

Thats great info. Thanks.