#28-Patersvaatje Refectory Ale (Patersbier)

All Grain Recipe

Submitted By: jimwilli (Shared)
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Brewer: Jim Williamson
Batch Size: 5.50 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.48 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: TEN MILE RIVER Brewtree w/cooler (5G)
Bitterness: 25.4 IBUsBoil Time: 90 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 oz Rice Hulls (0.0 SRM) Adjunct 1
10 lbs Pilsner (2 Row) Ger (Best Maltz) (2.0 SRM) Grain 2
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 3
5.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 4
0.99 oz Hallertauer Mittelfrueh [4.4%] - First Wort Hops 5
0.49 oz Saaz [4.0%] - Boil 60 min Hops 6
0.50 tsp Irish Moss (Boil 15 min) Misc 7
0.49 oz Saaz [4.0%] - Boil 10 min Hops 8
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 9
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 10
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 11

Taste Notes

High in esters - no noticable phenolics. not balaced. Otherwise a good beer. A Zok evaluation. Next time try Wyeast 3522 Belgian Ardennes for a balance of esters & phenolics. yeast: try Wyeast 3787 with 2L starter. A Westmalle's yeast strain

Notes

Recipe from Zymurgy July/August 2014 - Article by Horst Dornbusch. Deconstructed Spencer Trappist Ale from St - Joseph's Abby, Spencer Massachusetts.

This Recipe Has Not Been Rated

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