Try this Trappist Monkey recipe, or contribute your own.

Still searching for what to cook ?

Name: Trappist Monkey
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 54
Cuisine: American
Ingredients: 1 lb Wheat flakes (unmalted); 2 oz Cascade hops; 1 lb Dark brown sugar; 8 lb Klages pale malt; 1 lb Malted wheat; Them 3 years!); Dregs; 1 qt Starter cultured from Chimay; 1 lb Crystal malt (40L); 4 lb Munich malt (10L); 2 oz Chocolate malt (uncracked)

Find the most delicious recipes here

INGREDIENTS

1 lb Wheat flakes (unmalted)
2 oz Cascade hops
1 lb Dark brown sugar
8 lb Klages pale malt
1 lb Malted wheat
Them 3 years!)
Dregs
1 qt Starter cultured from Chimay
1 lb Crystal malt (40L)
4 lb Munich malt (10L)
2 oz Chocolate malt (uncracked)

Servings

INSTRUCTIONS

Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @ 168 degrees, sparge water acidified with lactic acid to pH 6.5. Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add all hops 30 minutes into the boil. Cool to 70 degrees (counterflow chiller). Pitch Chimay starter. Ferment for 2 months in a single stage fermentation. Prime with 44 ounce sweet wort (from the original brew, stored very carefully). Bottle, yield 6 gals. Original Gravity: 1.072 Final Gravity: 1.014 Primary Ferment: 2 months Recipe By : C.R. Saikley File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

Alert editor

Trappist Monkey

1 lb Wheat flakes (unmalted)
2 oz Cascade hops
1 lb Dark brown sugar
8 lb Klages pale malt
1 lb Malted wheat
 Them 3 years!)
 Dregs
1 qt Starter cultured from Chimay
1 lb Crystal malt (40L)
4 lb Munich malt (10L)
2 oz Chocolate malt (uncracked)

Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash  out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @  168  degrees,  sparge water acidified with lactic  acid  to  pH  6.5.  Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add  all  hops  30  minutes into the boil. Cool to  70  degrees  (counterflow  chiller).  Pitch Chimay starter. Ferment for 2 months in a single  stage  fermentation.  Prime with 44 ounce sweet wort (from the  original  brew,  stored very carefully). Bottle, yield 6 gals. Original Gravity: 1.072 Final  Gravity: 1.014 Primary Ferment: 2 months    Recipe By     : C.R. Saikley    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (136g)
Recipe Makes: 54 Servings

Calories: 32
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.3mg		0 %
Potassium 11mg		0 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 32

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe