Still Not Your Father's Patersbier

All Grain Recipe

Submitted By: topoisomerase (Shared)
Members can download and share recipes

Brewer: Jason Affourtit
Batch Size: 5.55 galStyle: Trappist Single (26A)
Boil Size: 6.40 galStyle Guide: BJCP 2015
Color: 3.8 SRMEquipment: Braumeister 20L
Bitterness: 25.0 IBUsBoil Time: 60 min
Est OG: 1.039 (9.8° P)Mash Profile: Temperature Mash, 3 Step, Medium Body JPA
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 8.00 oz Pilsen (Dingemans) (1.6 SRM) Grain 1
12.00 oz Cara 8 (Dingemans) (7.5 SRM) Grain 2
8.00 oz Wheat, Torrified (1.7 SRM) Grain 3
1.00 oz Saaz [3.0%] - Boil 60 min Hops 4
0.50 oz Tettnang [3.6%] - Boil 60 min Hops 5
0.75 oz Hallertau [4.0%] - Boil 30 min Hops 6
4.00 oz Soft Candi Sugar, Brun Foncé (Dark) [Boil for 15 min] [Boil] (22.0 SRM) Dry Extract 7
1.00 Whirlfloc Tablet (Boil 10 min) Misc 8
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.00 oz Orange Peel, Bitter (Boil 5 min) Misc 10
0.50 oz Coriander Seed (Boil 5 min) Misc 11
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 12

Notes

* Re-brew of “Not Your Father’s Patersbier” for final round of 2019 NHC. Aim is to replicate with a slightly higher (4% vs. 3.5%) ABV / body * Slight bump to all grains used vs. original recipe. Hops adjusted to achieve similar (slightly higher) bitterness * original brew highly based upon Chimay Doree clone from Candi Syrup: http://www.candisyrup.com/uploads/6/0/3/5/6035776/chimay_doree_clone_-_040.pdf — mineral additions: 2.3g gypsum and 1.9g CaCl2 ***same as last batch per Bru’n Water*** lactic acid additions: 1.7 ml (mash) and 290 uL (sparge) * pitched 1L yeast starter using canned wort and bottlled water @ 6PM on Apr 13 (day prior to brew) * crushed torrified wheat and coriander in Ziploc bags by rolling a bottle on it * OG = 9.9 brix or 1.040 * fermenting well the next day. after 3 days @ 66F, raised temp to 69F to finish. * 4/28/2019 - checked gravity after two weeks. FG = 1.007 (corr), quite near predicted. Tastes good. Transferred to keg under pressure.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine