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: 8.91 galStyle Guide: BJCP 2015
Color: 29.6 SRMEquipment: SSBrewtech Kettle and mashtun
Bitterness: 27.2 IBUsBoil Time: 120 min
Est OG: 1.104 (24.6° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.030 SG (7.6° P)Fermentation: Ale, Single Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 1
1 lbs Special B Malt (180.0 SRM) Grain 2
0.50 oz Premiant [13.3%] - Boil 60 min Hops 3
0.75 oz Tettnang [4.7%] - Boil 30 min Hops 4
1.00 Whirlfloc Tablet (Boil 15 min) Misc 5
1 lbs Candi Syrup, D-180 (180.0 SRM) Extract 6
1 lbs Candi Syrup, D-90 (90.0 SRM) Extract 7
1 pkgs Abbey Ale (White Labs #WLP530) Yeast 8
1 pkgs Trappist Ale (White Labs #WLP500) Yeast 9

Notes

Pitch yeast at 65F and let free rise to 70F. Primary will take 2 weeks. Underpitch yeast if you want greater "belgian character". Add the candi syrup (D90, D180) after primary starts to slow down. Age in wood barrel (optional) 4 months Added Candi syrups D90/D180 on Day 4 (Krausen had subsided by then). The D90 is fairly liqud, the D180 flows a bit slowly. Expected OG gravity boost to 1.1104 from 1.098 The trappist and abbey ale yeasts did not attenuate beyond 1.024 (78% attenutation). Had to rouse yeast cake and add Wyeast 3711 to dry it out further to 1.020 (81% atten). Secondary (keg) on 8/11/2018... aged in keg for 4 months, gravity dropped further to 1.018, moved to balcones barrel for 2 months (12/21/2018 - 2/22/2019)

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