Trappiste

54 Servings

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Trappiste Ingredients

7 lb Domestic 2-row pale malted	1/2 oz Hallertauer (2.8%) (finish)
Barley	1/2 oz Kent Goldings (5.2%)
4 lb Munich malt	(finish)
8 oz Wheat malt	Yeast cultured from a bottle
1 1/2 oz Chocolate malt	Chimay Rou
1 lb Dark brown sugar (in boil)	1 c Light dry malt extract
1 oz Chinook (10.8% AA) (boil)	(priming)
1/2 oz Tettnanger (4.7%) (finish)

Instructions for Trappiste

Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast. The only substantial change Id make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varie ties. After three weeks of fascinating fermentation, a strong beer was pro- duced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO. Original Gravity: 1.078 Final Gravity: 1.013 Primary Ferment: 3 weeks Secondary Ferment: 5 days Recipe By : Martin A. Lodahl File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized