Trappist Style Loud Mouth Soup (1 ratings)

Partial Mash Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Mike Coccia
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 5.72 galStyle Guide: BJCP 2008
Color: 39.2 SRMEquipment: My Equipment
Bitterness: 37.2 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Single Stage
ABV: 7.7%Taste Rating: 35.0

Amount Name Type #
8.00 oz Chocolate Malt (350.0 SRM) Grain 1
8.00 oz Smoked Malt (9.0 SRM) Grain 2
5 lbs Amber Liquid Extract (12.5 SRM) Extract 3
4 lbs Dark Liquid Extract (17.5 SRM) Extract 4
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5
1.75 oz Hallertauer [4.8%] - Boil 60 min Hops 6
1.75 oz Hallertauer [4.8%] - Boil 10 min Hops 7
1 pkgs Chimay Culture (Coccia Labs #) Yeast 8

Taste Notes

10/24/04 So far, so good. Lot's O malt, great aroma. 12/11/04 Little hoppy for the style, and a bit too dark, but other than that, it's a hell of a beer!


by Blaise317

Made this 10/19/13. After Primary I split into two secondaries a 2 gal and 3 gal. Added 1/2 cup ground Starbucks Espresso to 2 gal secondary. While bottling added 1oz Vanilla Extract to Ale Pale after bottling half of each batch. Finished with 1. Belgian Ale, 2. Belgian Coffee Ale, 3. Belgian Vanilla Ale and 4. Belgian Vanilla Coffee Ale. Not much additional flavor from coffee or vanilla but still a great tasing brew and very smooth. Will have to brew again and use more of each.

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