Batch #62 Brain Wipe
Belgian ale, trippel, Trappist ale, all-grain
Source: Delano DuGarm (firstname.lastname@example.org),
The most important aspect of brewing this sort of beer is the yeast.
Normal ale yeasts need not apply. You have to find a Belgian that works
well in your brewery, that is produces the right esters without turning
your beer into bananabrau. I highly recommend avoiding the Wyeast 1214
for this reason. The Wyeast White beer yeast (#3944) is an excellent
replacement, though it performs sluggishly for me at low temps (below
65 F). YMMV, of course.
- 10 lbs Dewolf and Cosyn pilsner malt
- 1 lb. Briess 2-row malt
- 1.5 lbs. Corn sugar
- 2 lbs Laglaander Extra pale dry malt extract
- 1.5 oz. Tettenager (4.4%) 60 min.
- 0.5 oz. Tettenager (4.4%) 5 min.
- Wyeast White beer yeast
Mashed malts with step infusion mash, 30 min. 122 F., 75 min. 150 F.,
10 min. 168 F.
Boil thirty minutes. Add corn sugar, malt extract, 1st hop addition.
Boil 55 minutes. Add 2nd hop addition. Cool and pitch yeast (2 liter
starter). Ferment 65-70 until completion.