D&B's Saint Somebodies trapist ale

Source: Dave Lane
Recipe added: 06/12/97
Email: dvlane@beer.com

This beer took a first place at the county fair scoring a 44.5. The aromatic malt was quite dominate at first, but after 6 months in the bottle it was perfect. It could be reduced a bit if you don't want to wait 6 months to a year to drink it, but it is worth the wait. I have been brewing for about 4 years now. My system is a three tiered gravity flow made out golden gate kegs on 3 camp chef burners supported by 1" PVC. The 1" PVC slides right over the short legs on the burners and is braced and attached to a 4' x 4' piece of plywood creating an L shaped kettle configeration. My wort chiller is 3/8 copper in side a 3/4 in hose. Most of my beer goes into 5 gal cornielus kegs, but I still bottle condition the belgians. I missed the gravity readings as my hydromiter was broken when I brewed this one. Similar quantities of grain have produced OG's of 1.086 or so. Please let me know what you think if you make this beer. I have only brewed it once and that was over a year ago, but I do consider it one my best beers that I made the recipe for. The email address listed is a free posting, if it does not work try dvlane@cats.ucsc.edu


Recipe type: All Grain
Batch Size: 12 gallons
Starting Gravity: see comments
Finishing Gravity:
Time in Boil: 75 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 2 weeks
Additional Fermentation: 6 months in the bottle



Heat 9 gallons soft (r/o) water to 135 F Add crushed grain and stir until temp is even through out mash. Rest @ 128 F for 30 minutes. Raise temp with flame to 151 F over 25 minute period stiring every few minutes. You may have to add some sparge water at the begining of this step to loosen up the mash if you can't stir it easily enough to prevent scorching. Raise to 168 F. Recirculate until wort is clear. I just do a run off into a 2 quart stainless pot and pour it into the mash over a wooden paddle so as not to disturb the grain bed. I do this with 2-4 gallons of wort. cool to 68 F and pitch with Wyeast 1214 belgian abbey
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