Source: Mark Stevens
Recipe added: 05/01/97
This is a very nice beer, soft and malty with quite a bit of residual sweetness and a touch of caramel chocolatyness. The hops are used for bittering---I think it would be a mistake to add aroma hops to a beer of this class. I think I prefer other yeasts to this strain, but it was all I could get locally in a hurry.
Recipe type: All Grain
Batch Size: 5 gallons
Time in Boil: 60 minutes
Primary Fermentation: 5-6 days at 58 degrees
Secondary Fermentation: 2-3 weeks at 58 degrees
- 9-1/2 pounds Belgian pale malt (DWC)
- 1/4 pound chocolate malt
- 1/2 pound crystal malt
- 1 pound Munich malt
- 1/4 pound malted wheat
- 1 pound dark Belgian candy sugar
- 1 ounce Mt. Hood hops (~4.9 alpha, 60 mins.)
- 1 tsp. Irish moss
- Wyeast Trappist ale yeast (quart slurry)
Mash in at about 122 F and hold for 20 minutes or so for a protein rest. Raise temperature to 144, hold for 10 minutes or so, then raise to 152 for 45 minutes or until conversion is complete. Mash out at 170 for 10 minutes or so. Sparge and collect 6 gallons. Bring to boil, stir in candi sucre and hops, and boil 1 hour. Force chill to below 60 and ferment cool. Bottle or keg as usual.
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