Undrinkable Trappist Ale
Belgian ale, Trappist ale, extract
Source: Jai Harpalani (firstname.lastname@example.org),
I used the ingredients listed below to make a trappist ale. The
recipe I followed was based on one in "Winner's Circle". Unfortunately,
two months after bottling, the ale has an incredibly strong alcoholic
kick to it, and is undrinkable. I realize the recipe calls for quite a
bit of extract and honey, but shouldn't the ale be at least drinkable by
now? Should I continue to let it age? Will the alcoholic content decrease
with time? Any suggestions?
- 6.6 lbs M&F Old Ale Hopped Malt Extract
- 3.3 lbs M&F Light Malt Extract
- 1 lb Clover Honey
- 1 oz Hallertauer Hops (for finish)
- 1 oz Wyeast Belgian Abbey Ale Yeast
- 3/4 cup corn sugar
Boiled 2 gallons of water, extract, and honey for one hour.
Finished with hops.
Fermented in plastic at 70 degrees F for nine days.
Bottled using corn sugar.