Trappist Quad (BYO)

All Grain Recipe

Submitted By: vkrishan (Shared)
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Brewer: Vinnie Krishan
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 8.51 galStyle Guide: BJCP 2015
Color: 28.7 SRMEquipment: SSBrewtech Kettle and mashtun
Bitterness: 25.3 IBUsBoil Time: 120 min
Est OG: 1.100 (23.7° P)Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Single Stage
ABV: 11.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.82 gal Amber Dry (7-17 SRM) Water 1
16 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 2
1 lbs Special B Malt (180.0 SRM) Grain 3
1.30 oz Premiant [5.3%] - Boil 60 min Hops 4
1.00 oz Tettnang [3.9%] - Boil 30 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1 lbs Candi Syrup, D-180 [Primary] (180.0 SRM) Extract 7
1 lbs Candi Syrup, D-90 [Primary] (90.0 SRM) Extract 8
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 9

Notes

Pitch 18 MILLION CELLS/ML yeast at 65F and let free rise to 70F. Primary will take 2 weeks. Underpitch yeast @ 16Mil/ml if you want greater "belgian character". Add the candi syrup (D90, D180) after primary starts to slow down (Mix 2 parts syrup to 1 part water). The D90 is fairly liqud, the D180 flows a bit slowly Age in wood barrel (optional) 4 months

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