Monk Soup Belgian Style Beer Kit, Gluten-Free Ingredients

Description

Your Monk Soup gives you a Belgian style ale with delicate floral aromas and subtle spice notes from East Kent Golding and Czech Saaz hops. The SafAle BE-134 saison yeast develops distinctive fruity esters and peppery undertones while wildflower honey layered in late adds honeyed complexity and Belgian Candi Syrup D-45 contributes smooth sweetness to the crisp finish.

Every fermentable in your kit (sorghum syrup, candi syrup, wildflower honey and maltodextrin) is gluten-free. If you're brewing for someone with celiac disease, use dedicated or thoroughly cleaned equipment, since your gear can carry gluten from earlier batches.

Your Monk Soup kit never sits on a shelf. Your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.4% - 5.7%
• Original Gravity: 1.052 - 1.056
• Final Gravity: 1.011 - 1.013
• IBUs: 27
• SRM: 14

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Honey

• 3.3 lbs - White Sorghum Syrup - Gluten Free
• 2 lbs - Belgian Candi Syrup D-45
• 1.5 lbs - Wildflower Honey (added in with 10 minutes left in boil)
• 1 lb - Maltodextrin

Hops (substitutions based on availability)

• 1 oz - East Kent Golding (Boil for 60 minutes)
• 1 oz - Czech Saaz (Boil for 20 minutes)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle BE-134)

Also Included

• 5 oz Priming Sugar
• 1x Irish Moss/Energizer Combo Packet

Instructions

1. Heat 2-3 gallons of water to near boiling point.
2. Add in your sorghum syrup, candi syrup, and maltodextrin. Stir until fully dissolved.
3. Add some hot water to the empty containers and shake to dissolve any syrup stuck to the sides. Add into the wort.
4. Bring the wort to a rolling boil.
5. Add the hops according to the hop schedule.
6. Boil for 60 minutes, stirring occasionally.
7. With 15 minutes left, add Yeast Energizer / Irish Moss Combo Packet.
8. With 10 minutes remaining, add the wildflower honey. Use the same hot water method used with the sorghum to ensure you get all the honey added into the wort.
9. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer off the sediment to a sanitized secondary fermenter to condition for 2-3 weeks.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!