Studly Monk Tripel

Yum. Deep nut and pear notes combine with a medium body to produce a very rich taste indeed. I should have waited another two days or so before popping the top, but it was worth it. Brewed by me and Joe on December 31st. Recipe below...

Going TOO far, or is it? And What About Cats?

Dutch pet shop owner creates beer for dogs

Thanks to Stephen Klump for the tip!

Leftover Belgian Stout Update

This interesting concoction (recipe in previous post) has a nice, creamy head with small bubbles and a beautiful cascade! The taste is very difficult to describe, although the roast is evident. Verging on sour, but not getting there, tart and refreshing. Not too thick, but neither is this a thin draft. Some residual sweetness, close to wine like with chocolate overtones. The nose is somewhere between vanilla and root beer-like---overall, I'd do this one again!

News today

Cheri and I have been on the South Beach diet for the last two weeks. At last, it's time for BEER! Anyway, I lost 9 pounds or so. It isn't really a bad diet, it just needs more snax. The Leftover Belgian Stout is in the keg and ready to be carbed, the Holiday Stout is ready for tasting after finishing its bottle conditioning, and the Studly Monk Belgian Tripel is still fermenting. The latter stuck for a bit, but I think rousing the yeast will get it back on track.

Belgian Leftover Stout

I had this smack pack of Wyeast 1214 Belgian Abbey in the fridge, which I got free when Merchant of Vino closed in 2002. Also, I had some roast barley, some rye I got at a guild swap of unknown age, some Munich malt, and various hops one of which I forgot to label. Out of curiosity, I popped the smack pack about 10 days ago. Yesterday, it had swelled up to full size. Hmmm. Must be a Sign From God that it's time to brew again....so I decided to throw everything into the pot. I added 3 pounds of pilsener as the malt bill was a tad light for my taste. Anyway, here's the recipe:

1/2 pound Belgian 2 row
1/2 pound Belgian aromatic
9 ounces roast barley
3 pounds Durst Pils
3.75 pounds of Munich
1 pound flaked Rye

Hops:
Boil, 1/2 oz. Challenger 7.2%
plus 1/2 ounce something (probably EKG 5.4%)
15 EOB 1/2 ounce Styrian Goldings 4.0%

Wyeast 1214

60 minute mash, 60 minute boil, usual additions, BUT no make up water. Thus, a smaller batch than usual, giving a starting gravity of 1.056. I've had a Belgian Stout over at Jolly Pumpkin, it was pretty sour. I think Ron put extra bacteria in, just for fun. I expect mine to have some banana esters based on what it smelled like when I pitched it! More as it happens....

Holiday Stout Update

All is now bottled, for a spot of aging. It's very difficult to describe the taste, the cinnamon is there, but not very obtrusively. Almost a licorice sort of thing, except it tastes good and I hate licorice. Y'know, very very unusual. More updates on that in a couple of weeks.

New Job For You?

Dust off your resumes to become:

Chief Beer Officer

Many thanks to Ben and BusinessPundit
for the link!

Studly Monk Belgian Tripel

Ok, this is technically a brew from last year, since Joe Walters and I brewed it yesterday:

(recipe excised)

Original Gravity for this batch: 1.083

Makes 5 gallons. We picked out the graphic for the label in advance, here it is...

Studly Monk