Belgian Ale

Them there trappist monks have come up with quite a wonderful brew, or two. There is no reason why we cannot duplicate it here at home, especially if we can get the yeast ... and I did just that. I bought a bottle of chamay ale, not just any bottle, but chamay blue the best of the best, and I cultured the yeast. that means I decanted all but the last dregs of the bottle and tossed that into a small jar of warm diluted wort and let it go to town. Now two weeks later we have enough yeast to start a five gallon batch of belgian ale.

Bulletproof Monk
16-E Belgian Specialty Ale
Author: Rumshpringa Brewing

Size: 5.0 gal
Original Gravity: 1.070
Terminal Gravity: 1.018
Color: 19.1
Alcohol: 6.97%
Bitterness: 65.9

Following is the recipe. Slightly modified in that I made a 26ltr batch due to having a bit more malt than it called for:

Light Lager 300 steep 20 min

Crystal Malt 214
Malt 3600.0 boil 60 min
Candi Sugar 1028.6g
NZ Hallertau 64.0g
NZ Goldings 32.0g boil 20 min
Motueka 32.0g
Irish Moss 1tsp boil 5 min

Water 26.0Ltr

My original gravity was suppose to be 1.070. I measured it at 1.048. So I added another 250g of crystal malt to move my gravity up to 1053. I don't know why it is so low as I did follow the directions very carefully.

No I wait for the wort to cool off to room temperature to pitch the yeast. I sure hope this works.