Brother Sebatian's Abbey Style Belgian Ale
Source: Michel J. Brown
Recipe added: 03/24/97
This creates a very tasty clone of St. Sixtus Trappist Ale, and takes a long time to fully mature, but it's worth it! Add an additional pound of Belgian Candy Sugar if you want a stronger yet drier version. Use the darkest candy suger you can find as the spice loads vary and will contribute to enhanced flavor profiles from my experience. Wassails!
Recipe type: All Grain
Batch Size: 5 U.S. gallons
Starting Gravity: 1.056
Finishing Gravity: 1.016
Time in Boil: 90 minutes
Primary Fermentation: 3~5 days @ 70'F
Secondary Fermentation: 10~14 days @ 70'F
Additional Fermentation: 30 days @ 55'F
- 8 pounds Belgian Pale Ale malt
- 1 pound Belgian Aromatic malt
- 1 pound Belgian Dark Candy Sugar
- 0.5 pound Belgian Special B malt
- 0.5 pound Rolled Wheat
- 1.5 ounces Hallertauer Hersbruecker Hops (boiling)
- 0.75 ounce Saaz Hops (flavor)
- 1 package Wyeast Trappist High Gravity Yeast (#3787)
I made a 2 quart yeast starter 3 days prior to brewing, using
half a cup of dry DME in 2 quarts of 70'F water.
Begin by preheating your mash tun and grist in 13 quarts of
water heated to 163'F, yielding a final mash tempreture of
152'F. Mash for 120 minutes, stirring every 15~20 minutes.
Sparge for 45~60 minutes with 4.5 gallons of 170~175'F water. Boil for 15~20 minutes *BEFORE* adding the hops. Add boiling hops and boil for 90 minutes. Add the aromatic hops and Belgian Candy Sugar, boiling 10 additional minutes. Remove from heat and rest for 15~20 minutes.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.