Author Topic: Trappist Single recipe  (Read 3146 times)

Offline BrewBama

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Trappist Single recipe
« on: January 29, 2016, 12:51:06 AM »
I'd like comments on this weekend's brew, loosely based on a Patersbier (Trappist Single) recipe by Drew Beechum's Father's Reward Enkel.  My concern is the Pilsner malt.  I am planning a 90 min boil due to the DMS issues I hear is associated with Pilsner.  I am also new to the T-58 yeast and hope it is a good fit for this style.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Trappist Single AG
Brewer: Dwain
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (I dunno yet)

Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.50 gal
Estimated OG: 1.052 SG
Estimated Color: 14.3 SRM
Estimated IBU: 28.8 IBUs
Brewhouse Efficiency: 63.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10 lbs                Pilsner (Weyermann) (1.7 SRM)            Grain         1        90.5 %       
12.8 oz               Caramunich I (Weyermann) (51.0 SRM)      Grain         2        7.2 %         
4.0 oz                Carafa Special II (Weyermann) (415.0 SRM Grain         3        2.3 %         
1.00 oz               Perle [8.00 %] - Boil 60.0 min           Hop           4        26.4 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
0.50 oz               Saaz [4.00 %] - Boil 10.0 min            Hop           6        2.4 IBUs     
0.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         7        -             
2.0 pkg               SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast         8        -             


Mash Schedule: (3) Single Infusion, Med Body, Batch Sparge 152°F
Total Grain Weight: 11 lbs 0.8 oz
----------------------------
Name              Description                             Step Temperature       Step Time               
Mash In           Add 4.75 gal of water at 160.5 F        152.0 F                60 min                 

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.83gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


Huntsville AL

RPIScotty

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Trappist Single recipe
« Reply #1 on: January 29, 2016, 01:13:47 AM »
CaraMunich and Carafa in a Single?

I'd skip the t58 as well. Have you checked out the Chimay Doree and Westmalle Extra recipes at CSI?

That's what I think of when I hear Trappist Single.

EDIT: Don't get me wrong it looks delicious.

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« Last Edit: January 29, 2016, 01:32:21 AM by RPIScotty »

Offline majorvices

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Re: Trappist Single recipe
« Reply #2 on: January 29, 2016, 01:54:10 AM »
I know a place local where you could get a really nice, fresh pitch of Belgian yeast if you asked. ;)

RPIScotty

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Re: Trappist Single recipe
« Reply #3 on: January 29, 2016, 02:09:39 AM »

I know a place local where you could get a really nice, fresh pitch of Belgian yeast if you asked. ;)

You need to take Keith up on that offer for sure. Dry yeast just won't get you there. 


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Offline BrewBama

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Re: Trappist Single recipe
« Reply #4 on: January 29, 2016, 02:16:57 AM »
I know a place local where you could get a really nice, fresh pitch of Belgian yeast if you asked. ;)

That does sound good.
Huntsville AL

Offline BrewBama

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Re: Trappist Single recipe
« Reply #5 on: January 29, 2016, 02:27:10 AM »
That's what I think of when I hear Trappist Single.

EDIT: Don't get me wrong it looks delicious.

Sent from my iPhone using Tapatalk
CaraMunich and Carafa in a Single?

I'd skip the t58 as well. Have you checked out the Chimay Doree and Westmalle Extra recipes at CSI?



I don't have the Special B on hand Drew used so I went with CaraMunich I have left over.  (I realize there're not the same but I thought I'd try it)
« Last Edit: January 29, 2016, 12:42:47 PM by BrewBama »
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Offline HoosierBrew

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Re: Trappist Single recipe
« Reply #6 on: January 29, 2016, 01:02:14 PM »
You need to take Keith up on that offer for sure. Dry yeast just won't get you there. 


Agreed. Haven't used a dry Belgian strain yet that holds a candle to the liquid strains.
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Offline AmandaK

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Re: Trappist Single recipe
« Reply #7 on: January 29, 2016, 01:18:14 PM »
Our Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.

And I'd take Keith up on his offer!  8)
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Offline HoosierBrew

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Re: Trappist Single recipe
« Reply #8 on: January 29, 2016, 01:31:14 PM »
Our Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.


Totally agree. Mine is the same basically - all Dingemanns, Saaz or Hallertau @ 25 IBU, and either 3522 or 3787. Done.
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Offline AmandaK

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Re: Trappist Single recipe
« Reply #9 on: January 29, 2016, 01:32:58 PM »
Our Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.


Totally agree. Mine is the same basically - all Dingemanns, Saaz or Hallertau @ 25 IBU, and either 3522 or 3787. Done.
Dingemans here too.

I'm still convinced that you and I are pretty much the same brewer (along with a few others on here). Haha
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Offline HoosierBrew

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Re: Trappist Single recipe
« Reply #10 on: January 29, 2016, 01:33:25 PM »
Our Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.


Totally agree. Mine is the same basically - all Dingemanns, Saaz or Hallertau @ 25 IBU, and either 3522 or 3787. Done.
Dingemans here too.

I'm still convinced that you and I are pretty much the same brewer (along with a few others on here). Haha


Seems that way!
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RPIScotty

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Trappist Single recipe
« Reply #11 on: January 29, 2016, 01:42:38 PM »
Pils and Pale is the name of the game with monastic table beer.

All this single talk is letting me know that after a long hiatus, I need to brew a Belgian run.

I think I'll do a 2.5 gal single batch in my Brew Demon fermentor and then harvest slurry to pitch to 3 1 gallon batches: a Dubbel, a Tripel and a BDSA.
« Last Edit: January 29, 2016, 02:17:32 PM by RPIScotty »

Offline JJeffers09

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Re: Trappist Single recipe
« Reply #12 on: January 29, 2016, 06:45:27 PM »
+1 to the freshest liquid yeast you can get ahold of.

Your recipe fits a Belgian Pale Ale

http://www.bjcp.org/2008styles/style16.php#1b

16B. - You can keep your CaraMunich, I wouldn't use the carafe special II though.

I would dump the sweet orange peel spices.  The WYEAST 3522 yeast will give you more than enough fruity flavors to make your beer complex and amazing enough.  With the right pitch rate and fermentation temps.  That orange would just get in the way of the profound yeast character.  Stick with your noble hops.

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=136
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Offline beersk

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Re: Trappist Single recipe
« Reply #13 on: January 29, 2016, 07:18:38 PM »
Aw 3522 is the sh*t. My recent string of Belgian beers, I top cropped the yeast and pitched fresh into new batches. Simply amazing.
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RPIScotty

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Re: Trappist Single recipe
« Reply #14 on: January 29, 2016, 09:38:12 PM »

Aw 3522 is the sh*t. My recent string of Belgian beers, I top cropped the yeast and pitched fresh into new batches. Simply amazing.

3787 is another good yeast to crop.