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 gal | Style: Trappist Single (26A) |
| Boil Size: 6.40 gal | Style Guide: BJCP 2015 |
| Color: 3.8 SRM | Equipment: Braumeister 20L |
| Bitterness: 25.0 IBUs | Boil 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 items |
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
BeerSmith™ Recipes and Web Editor