Trappiste
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Domestic 2-row pale malted |
| Barley | ||
| 4 | pounds | Munich malt |
| 8 | ounces | Wheat malt |
| 1½ | ounce | Chocolate malt |
| 1 | pounds | Dark brown sugar (in boil) |
| 1 | ounce | Chinook (10.8% AA) (boil) |
| ½ | ounce | Tettnanger (4.7%) (finish) |
| ½ | ounce | Hallertauer (2.8%) (finish) |
| ½ | ounce | Kent Goldings (5.2%) |
| (finish) | ||
| Yeast cultured from a bottle | ||
| Chimay Rou | ||
| 1 | cup | Light dry malt extract |
| (priming) | ||
Directions
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 5½ 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 I'd 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