Trappiste

Yield: 54 Servings

Measure Ingredient
7 pounds Domestic 2-row pale malted
\N \N 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%)
\N \N (finish)
\N \N Yeast cultured from a bottle
\N \N Chimay Rou
1 cup Light dry malt extract
\N \N (priming)

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

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