German Catholic Monk's Bread Beer

CrealCritter

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I'm finishing up my recipe and will be ordering the ingredients shortly for the biggest beer I've ever attempted to brew.

It's a German Bock style (lager) beer but not just any old bock, nope not even a double bock, I'm going to attempt a triple Bock. It's triple the ingredients of a regular single Bock :) i'm calling it German Catholic Monk's Bread Beer because of the following story.
Www.lordsofthedrinks.com/2016/02/11/the-all-beer-diet-german-monks-created-for-the-46-days-of-lent-fast-before-easter

I'll post my recipe once I get it completed. It's has a huge amount of sweet malt goodness. I can't hardly wait to get it all in my kettle and start fermenting. :drool

Until then here's a nice rich malty cold glass of German Oktoberfest homebrew.
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Mini Horses

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You seem to have found great delight in all of your brewing & wine making. Congrats! Always fun to find a hobby project to enjoy.

Your wines look beautiful, by the way.
 

wyoDreamer

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I like the part of the story where the hot summer weather caused the beer to go skunky, so the pope blessed it for consumption during lent, lol!
 

CrealCritter

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Finally all my ingredients are in :) this is a huge beer, the biggest for me yet. Usually for beer there's 4 to 6 lbs of malt and maybe a lb of grains. But this has 11 lbs of malt and 2 lbs of grains. I'm hoping it finishes out delicious and about 10% ABV. It surely won't be a beer for the faint of heart. You will most definitely be able to taste the malty sweetness of this beer :)
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flowerbug

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i used to drink only dark beer (because i only drink one). i like the one you are holding up and hope this one turns out well too. :)
 

CrealCritter

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Well I been talking about it for a while, finally mustarded up the courage. This is an absolutely huge beer.

11 lbs of dry malt - o_O looks like one of those fancy Starbucks coffees.
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2 lbs of spent malted Munich mini-mash grains
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Saflager 34/70 yeast starter
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Wort is boiling with 13 lbs of grains total in 4 gallons of spring water. It's a huge beer I tell you, just huge - biggest I ever made.
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My wife came though the kitchen and asked what beer is that you got cooking, it smells so good, like some kind of bread. Well yes, yes it is honey. She said I hope you got that recipe saved.

I never has so much flavor proteins floating in a kettle of wort before. Maybe a couple of floaters but nothing at all like this.
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CrealCritter

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Update...

Well it's been 23 days and the yeast is still chugging away @ around 52 degrees in the primary. It shows no signs of letting up. Either the yeast will die of alcohol poisoning (doubtful) or it will be fat dumb and happy, having devoured as much sugars as it can (more likely).

If my calculations are near correct, I say it should stop about the 30 day mark. I'm really interested to give it a little taste test and see what the yeast did with all that malt, but I think I hear Yoda saying: "Patience, young padawan learner, patience."
 

CrealCritter

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What in the world did I brew up? This Monks Bread finished at 1.016 with a starting gravity of 1.096 which makes it 10.76% alcohol by by volume. What does it taste like? I honestly don't know... it numbed my mouth and throat and heated me right up going down. After a few mins I did taste a little malt sweetness in my mouth but that's it. I'm most definitely feeling buzzed after drinking 1/2 a glass to fast. I racked 5 gallons into a corny keg for lagering. Red means heat with this lager brew I guess. Catholic Monks seriously drank this during Lent fasting? I bet they were lit up.
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