Tuesday, March 26, 2013

Monnik Sauvage: Recipe

Here is my first true attempt at an Orval-style beer.  I've previously done a Belgian single, Monnik Blonde, though that was split and fermented separately with a standard Trappist yeast, and then also with Brett Trois.  This time, I'm going with the White Labs Bastogne strain, and then will secondary for a few months with Orval dregs.

The recipe for the full batch is as follows:

Batch Number: 64
Brew Date: March 16, 2013
Bottle Date:
Batch Size: 5 Gallon
OG: 1.050 (est.)
FG: 1.002 (est.)

Fermentation Temperature: Ambient (~65 F)
IBU: 41.6
ABV: 7.8% (est.)
SRM: 8.1

Mash: Single infusion for 60 minutes at 153 F.
Boil: 60 minute


4lb French Pilsner
4lb Pale Malt
12oz Caramunich 


1.5oz Hallertauer (4.6 AAU) at 45 minutes

1.0oz Styrian Goldings (4.6 AAU) at 20 minutes
1.0oz Styrian Goldings (4.6 AAU) at 5 minutes
1.0oz Styrian Goldings (4.6 AAU) dry hop (7 days)
0.5oz Hallertauer (4.6 AAU) dry hop (7 days)


1 Tbsp 5.2 buffer in mash 


White Labs WLP510 (Bastogne Belgian Ale): 2L starter made several days beforehand

Orval dregs (secondary)


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