BrewBlog: Noble Trappist Ale
Specifics
Reference
Style:
Brewer: Victor Williams
Brew Date: March 8, 2009
Tap Date: April 9, 2009
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
7.3/14.4
Bitterness (Calc): 30.6 IBU (Daniels)
BU/GU: 0.59
Calories: 170 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
OG: 1.052
OG (Plato): 12.86° P
Reading 1: 1.010  (8 days)
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.42° P
App. Atten.: 80.1%
Real Atten.: 65.6%
General Information
Method: Extract
Cost: 31.95

Kit from Midwest Homebrewing Supplies

Noble Trappist Ale: You don’t need to visit a Belgian monastery to enjoy a fine Trappist Ale. This regular strength Trappist Ale is easy to brew and a pleasure to drink. Yeast cultured from a bottle of Chimay will perfect this recipe.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds LME - Pilsner 85.7% of grist
6.00 pounds Total Extract Weight 85.7% of grist
Reference
Malts and Grains
Adjuncts
1.00 pounds Belgian Soft Candi Sugar (Blond)  
Reference
Hops
Reference
Yeast
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%
Procedure

1. Steeped grains in 2.5 gallons of 155 degree water for 30 minutes.

2. Bring pot to boil.

3. Added LME

4. Return pot to boil

5. Added 2 oz Hallertau hops to hop bag

6. After 45 minutes added 1 tsp Irish Moss

7. After 50 minutes added 1 lb. candi sugar

8. At 58 minutes added Styrian Golding hops to hope bag.

9. After 60 minutes cooled wort to 75 degrees.

10. Added wort to cold tap water in fermenter to bring to 5.5 gallons and pitched yeast.

Fermentation
Primary: 8 days @ 70° F
Secondary: 24 days @ 65° F
Tasting Reviews
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