Monk Lite Belgian Ale Beer Kit - All Grain

Description

Your Monk Lite Belgian Ale gives you a crisp and highly drinkable Belgian-style ale built on a smooth soft malt character. Brewers 2-Row Malt, Pilsner Malt, and Flaked Wheat supply the gentle backbone while SafAle T-58 yeast contributes delicate pear and clove notes. Styrian Celeia (Golding) at the start of the boil and Saaz near the end add a touch of citrusy hop character without overpowering the finish.

The result is a light golden session beer that keeps classic Belgian nuance in a low-alcohol package you can enjoy more than once.

Your Monk Lite Belgian Ale Label Peelers Original All Grain Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 3.5%
• Original Gravity: 1.035 - 1.041
• Final Gravity: 1.007 - 1.010
• IBUs: 22
• SRM: 4
• BU/GU: 0.58
• Degrees Plato: 9.5

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined in one bag)

• 5 lbs Brewers 2-Row Malt
• 1 lb Pilsner Malt
• 1 lb Flaked Wheat

Hops (substitutions based on available)

• 1 oz Styrian Celiea (Golding) Hops - 60 min
• 1 oz Saaz Hops - 10 min

Yeast

• 1 packet Belgian Yeast (SafAle T-58)

Instructions

Hop Schedule

• 1 oz Styrian Celiea (Golding) Hops - 60 min
• 1 oz Saaz Hops - 10 min

Prepare Equipment

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Mash

1. Heat 2.6 - 3 gallons of water to 150°F.
2. Add Brewers 2-Row Malt, Pilsner Malt, and Flaked Wheat to the mash tun.
3. Mash at 150°F for 75 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F.
2. Sparge the grains, collecting 6.5 gallons of pre-boil wort.

Boil & Hop Schedule

1. Bring the wort to a rolling boil for 60 minutes.
2. Add hops according to the schedule:
3. 1 oz Styrian Celiea (Golding) Hops at 60 minutes.
4. 1 oz Saaz Hops at 10 minutes.

Cool and Transfer

1. Use an immersion chiller or counterflow chiller to cool the wort to 65°F.
2. Transfer the cooled wort to a sanitized fermenter.

Fermentation

1. Pitch 1 packet of Belgian Yeast into the fermenter.
2. Ferment at 65°F for 10–14 days, ensuring the fermentation temperature remains stable.

Conditioning

1. After primary fermentation, transfer the beer to a secondary fermenter (if desired) and condition at 40°F for 2 weeks to enhance clarity.

Packaging Options

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.
5. Kegging: Transfer the beer into a sanitized keg.
6. Seal and purge oxygen by burping the keg with CO₂.
7. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.