Author Topic: Patersbier?  (Read 2512 times)

Offline GRIMREAPER

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Patersbier?
« on: February 20, 2016, 08:20:14 PM »
Trying to make something very Belgian but low ABV for the wife.  Patersbier recipes i am finding are very very simple.  2 row, Saaz and some Belgian yeast?  Maybe a few oz tradition.  Very slight variations.  Simple is good but is that all there is to it really?  Want it simple but still tasty.  Anyone have a known good recipe you would like to part with?  Or suggestions for some useful additions?  thanks..g

Offline GRIMREAPER

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Re: Patersbier?
« Reply #1 on: February 20, 2016, 08:30:08 PM »
And searching thru past posts i think this may be a popular answer......

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.

Offline GRIMREAPER

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Re: Patersbier?
« Reply #2 on: February 20, 2016, 08:39:34 PM »
OG 1.048
FG 1.011
ABV 4.80%
IBU 27.64
SRM 3.0

9.5 LB belgian pilsner
2 oz saaz at 60

mash 148

WY belgian ardennes 3522


Offline narcout

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Re: Patersbier?
« Reply #3 on: February 20, 2016, 10:10:33 PM »
It is a fun style to play around with.  I sometimes use a blend of Belgian Pils and Belgian Pale and often add sugar.  Styrian or East Kent Goldings work well in addition to Saaz.  I am partial to the 3522. 
It's too close to home
And it's too near the bone

Offline brewinhard

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Re: Patersbier?
« Reply #4 on: February 20, 2016, 11:58:19 PM »
I like your recipe.  I have even used WY 3787 and 1214 and a blend of both with great results/complexity.

I have also added small amounts (think 2-6 oz of various character malts) of caramunich, biscuit, and victory to mine (not all in the same beer obviously).  I also like a decent portion (6-8 oz) of wheat malt to add to the light bready character for this style as well.

Offline bpalechek

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Re: Patersbier?
« Reply #5 on: February 21, 2016, 02:28:26 AM »
I brewed a patersbier recently and am actually still drinking it off the tap. 90% belgian pils, 10% table sugar, Saaz all the way through, 90 mins, 10 mins, flameout. WY3787. Mashed at 148. Boiled 90. OG 1.048 FG 1.005. Nice and dry and easy to drink. About 30 IBUs.


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Offline riceral

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Re: Patersbier?
« Reply #6 on: February 21, 2016, 03:16:29 AM »
I use Styrian Golding hops in most Belgians and have been very pleased with the results.

All the suggestions so far have been good. Any combination of these suggestions would work well in a Patersbier IMO.



Ralph R.

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Patersbier?
« Reply #7 on: February 21, 2016, 05:14:51 PM »
I don't see the need for sugar in this style. Maybe a flavorful syrup but not table sugar.

You can count me in the blended base camp. If I'm doing an original recipe I mix base malts. Not in a straight clone but definitely n my originals.

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« Last Edit: February 21, 2016, 05:21:00 PM by RPIScotty »

Offline HoosierBrew

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Re: Patersbier?
« Reply #8 on: February 21, 2016, 05:22:52 PM »
I don't see the need for sugar in this style. Maybe a flavorful syrup but not table sugar.


I don't use it in mine, either. With the fairly low OG I like it better without.
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Offline brewinhard

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Re: Patersbier?
« Reply #9 on: February 21, 2016, 05:46:03 PM »
+1. It doesn't need it. With an attenuative belgian strain and simple grain bill the yeast will take care of things for you.

Offline GRIMREAPER

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Re: Patersbier?
« Reply #10 on: February 21, 2016, 09:43:22 PM »
Thanks guys.  Maybe totally simple the first time and some minor customization the next time if the first goes down well.

Offline goschman

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Re: Patersbier?
« Reply #11 on: February 23, 2016, 02:20:28 AM »
Been wanting to try something like this recently. Could I get away with spalt hops?
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Offline JJeffers09

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Re: Patersbier?
« Reply #12 on: February 23, 2016, 04:50:35 PM »
I feel like this beer is best when you plan a parti-gyle.  100% Pils Noble/Styrian Hops White Sugar and Yeast.
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Offline denny

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Re: Patersbier?
« Reply #13 on: February 23, 2016, 04:54:11 PM »
Been wanting to try something like this recently. Could I get away with spalt hops?

You sure could.  I've done it that way.
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Offline denny

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Re: Patersbier?
« Reply #14 on: February 23, 2016, 04:55:01 PM »
I see several of you use sugar for this.  What's the thinking behind that?
Life begins at 60.....1.060, that is!

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