#28-Patersvaatje Refectory Ale (Patersbier) 
All Grain Recipe
Submitted By: jimwilli (Shared)
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| Brewer: Jim Williamson | |
| Batch Size: 5.50 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 7.48 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: TEN MILE RIVER Brewtree w/cooler (5G) |
| Bitterness: 25.4 IBUs | Boil 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 strainNotes
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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