BrewBlog: Patersbier
Brewer: Victor Williams
Brew Date: November 1, 2008
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 28 IBU (Daniels)
BU/GU: 0.6
Calories: 155 (12 ounces)
ABV: 4.7%
ABW: 3.6%
OG: 1.047
OG (Plato): 11.67° P
Reading 1: 1.016  (7 days)
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 4.62° P
App. Atten.: 73.7%
Real Atten.: 60.4%
General Information
Method: Extract
Cost: $31.40

Extract Kit from Northern Brewer

Stan Hieronymus (author of Brew Like a Monk) and our own Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer.

Scale Recipe
Enter desired final yield (volume):
6.00 pounds LME - Light 92.3% of grist
6.00 pounds Total Extract Weight 92.3% of grist
Malts and Grains
Name: Trappist High Gravity
Manufacturer: Wyeast
Product ID: 3787
Type: Wheat
Flocculation: Medium
Attenuation: 77%
Temperature Range: 64–78°F
Amount: 125 ml
Equipment Profile

3 Gallon/11 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 2.50 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 3.00 pounds
Hop Utilization: 100% Mash Tun Volume: 3.00 gallons
Loss: 0.00 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6%

1. Add grains to mesh bag and add to 2 gallons of water in pot.

2. Heat water to 170 and remove grains.

3. Bring to a boil, remove from heat and add extract.  Return to heat and bring to a boil.

4. Boil for 60 minutes and pot in sink with cool water and ice to 80 degrees.

5. Pour cooled wort into primary fermenter and and remain water to bring to 5 gallons.

7. Pitch yeast per directions.

Special Procedures

At bottling added 2 oz plain table sugar to the 5 oz of corn sugar per intructions to "achieve a level of carbonation similar to the commercial examples of this beer".

Primary: 7 days @ 70° F
Secondary: 14 days @ 62° F
Tasting Reviews
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