Not Your Father's Patersbier

All Grain Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 galStyle: Trappist Single (26A)
Boil Size: 6.40 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: Braumeister 20L
Bitterness: 23.3 IBUsBoil Time: 60 min
Est OG: 1.036 (8.9° P)Mash Profile: Temperature Mash, 3 Step, Medium Body JPA
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Single Stage
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pilsen (Dingemans) (1.6 SRM) Grain 1
10.66 oz Cara 8 (Dingemans) (7.5 SRM) Grain 2
5.28 oz Wheat, Torrified (1.7 SRM) Grain 3
1.00 oz Saaz [2.8%] - Boil 60 min Hops 4
0.40 oz Tettnang [4.0%] - Boil 60 min Hops 5
0.76 oz Hallertau [3.5%] - 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

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 lactic acid additions: 1.7 ml (mash) and 290 uL (sparge) * pitched 1L yeast starter using canned wort and boiled water @ 130PM on Dec 15 (day prior to brew) * crushed torrified wheat in a Ziploc bag by rolling a bottle on it (just like the old days of extract brewing and steeped grain!) * recipe target for 60 min hops was 1 oz of Saaz (4.5% AA). HBS had 2.8% Saaz so added 0.4 oz of Tettnanger (4% AA) to yield same IBU * fermenting well the next day. after 3 days @ 66F, raised temp to 69F to finish. Left two weeks while traveling * 2 Jan - checked gravity. FG = 1.006 (corr), right as predicted. Tastes great. Will transfer to a keg this week.

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