We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Trappist Monkey

back to search Back to Search  Style Details 

Trappist Monkey

back to search Back to Search  Style Details 

Beer Style: Belgian Golden Strong Ale  (18D)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Golden Strong Ale



  • 8 pounds, Klages pale malt
  • 4 pounds, Munich malt (10L)
  • 1 pound, crystal malt (40L)
  • 1 pound, malted wheat
  • 1 pound, wheat flakes (unmalted)
  • 1 pound, dark brown sugar
  • 2 ounces, chocolate malt (uncracked)
  • 2 ounces, Cascade hops (I didn't have time to age them 3

Additional Instructions

Primary Ferment: 2 months

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.014
Alcohol by Vol: 7.59%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


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.