Holy Grail Trappist Ale

Source: Jay Spies
Recipe added: 01/13/98
Email: jams@mlis.state.md.us

Produced IMHO a worthy Chimay Premiere clone. Candi sugar gave a terrific candy nose to the brew, and the Special-B contributed an intense, almost too intense maltiness that threatened to drown out the hops. Consider cutting Special-B to .25#. Overall, my best batch to date.


Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.076
Finishing Gravity: 1.018
Time in Boil: 75 minutes
Primary Fermentation: 12 days in glass at 72 dF
Secondary Fermentation: 14 days in glass at 70dF



Single infusion mash at 156 dF for 90 min., mashout and sparge with 4 gal. 170dF water to get 6.5 gal in kettle. Boil for 75 min., adding candi sugar immediately, Styrians after 15 min., Hallertauers after 30, Saaz after 45, and irish moss after 1 hr. Immersion chill and pitch yeast. With a good slurry, fermentation should be almost explosive.
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