Source: Gahr Smith-Gahrsen
Recipe added: 04/22/99
Another of our (me and my brewing partner Jonas Moen) best efforts. The beer will benefit from a relatively long maturation, just like any other trappist style beer. A fairly simple recipe. At 7.8% ABV it comes close to a Chimay White. A lovely balanced candy and hop nose. Good, but not too pronounced malt profile.
Recipe type: All Grain
Batch Size: 22.5 liters
Starting Gravity: 1071
Finishing Gravity: 1013
Time in Boil: 60 min.
Primary Fermentation: 5 days at 20C
Secondary Fermentation: 7 days at 20C
Additional Fermentation: In bottle
- 4.5 kg lager malt
- 500 g flaked corn (maize)
- 250 g carapils malt
- 500 g light candy sugar (in boil)
- 35 g Hallertauer Hersbrucker whole hops 4.5% alpha, 60 min. boil
- 15 g Saaz pellets 6.0% alpha 60 min. boil
- 15 g Saaz pellets 6.0% alpha 5 min. boil
- 5 g Irish moss 15 min. boil
- 125 g cane sugar for priming
- 400 ml yeast slurry grown from the yeast in a bottle of Chimay Red.
Single step infusion mash. 90 min. at 65C. Sparge to collect 22 liters of sweet wort. Boil for 60 min. Add Hallertauer whole hops and 15 g Saaz pellets at the beginning of the boil. After 45 min., add Irish moss. Add 15 g Saaz 5 min before end. Strain and cool to pitching temperature. Top up with water to reach a final volume of 22.5 liters. Aerate and pitch yeast. Ferment at 20C for 5 days. Rack to secondary and ferment under airlock for one week. Dissolve 125 g cane sugar in 3 dl water. Rack beer onto the solution. Make sure the sugar is distributed evenly in the beer. Bottle and store at room temperature for at least one week, then in the cold for as long as you can resist it. It is well wort the wait.
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