Trappist ale, Belgian ale, Chimay, all-grain
Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
Issue #741, 10/9/91
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 varieties. After
three weeks of fascinating fermentation, a strong beer was produced 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
- 7 pounds, domestic 2-row pale malted barley
- 4 pounds, Munich malt
- 8 ounces, wheat malt
- 1-1/2 ounces, chocolate malt
- 1 pound, dark brown sugar (in boil)
- 1 ounce, Chinook (10.8% AA) (boil)
- 1/2 ounce, Tettnanger (4.7%), (finish)
- 1/2 ounce, Hallertauer (2.8%), (finish)
- 1/2 ounce, Kent Goldings (5.2%) (finish)
- yeast cultured from a bottle of Chimay Rouge
- Priming: 1 cup light dry malt extract
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 5.5 gallons at 168-165 degrees. Boil 2
hours. Add boiling hops at 60 mins and finish hops at end of boil.
Chill. Pitch yeast.
- O.G.: 1.078
- F.G.: 1.013
- Primary Ferment: 3 weeks
- Secondary Ferment: 5 days