Trappist Style Loud Mouth Soup 
(1 ratings)
Partial Mash Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Mike Coccia | |
| Batch Size: 5.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 5.72 gal | Style Guide: BJCP 2008 |
| Color: 39.2 SRM | Equipment: My Equipment |
| Bitterness: 37.2 IBUs | Boil Time: 60 min |
| Est OG: 1.077 (18.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Single Stage |
| ABV: 7.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
1 |
| 8.00 oz |
Smoked Malt (9.0 SRM) |
Grain |
2 |
| 5 lbs |
Amber Liquid Extract (12.5 SRM) |
Extract |
3 |
| 4 lbs |
Dark Liquid Extract (17.5 SRM) |
Extract |
4 |
| 1 lbs |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
5 |
| 1.75 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
6 |
| 1.75 oz |
Hallertauer [4.8%] - Boil 10 min |
Hops |
7 |
| 1.0 pkgs |
Chimay Culture (Coccia Labs #) |
Yeast |
8 |
Taste Notes
10/24/04 So far, so good. Lot's O malt, great aroma.
12/11/04 Little hoppy for the style, and a bit too dark, but other than that, it's a hell of a beer!
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by Blaise317Made this 10/19/13. After Primary I split into two secondaries a 2 gal and 3 gal. Added 1/2 cup ground Starbucks Espresso to 2 gal secondary. While bottling added 1oz Vanilla Extract to Ale Pale after bottling half of each batch. Finished with 1. Belgian Ale, 2. Belgian Coffee Ale, 3. Belgian Vanilla Ale and 4. Belgian Vanilla Coffee Ale. Not much additional flavor from coffee or vanilla but still a great tasing brew and very smooth. Will have to brew again and use more of each.