Trappiste

Classification: Trappist ale, Belgian ale, Chimay, all-grain

Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah) Issue #741, 10/9/91

The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varieties. After three weeks of fascinating fermentation, a strong beer was produced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO.

Ingredients:

7 pounds, domestic 2-row pale malted barley
4 pounds, Munich malt
8 ounces, wheat malt
1-1/2 ounces, chocolate malt
1 pound, dark brown sugar (in boil)
1 ounce, Chinook (10.8% AA) (boil)
1/2 ounce, Tettnanger (4.7%), (finish)
1/2 ounce, Hallertauer (2.8%), (finish)
1/2 ounce, Kent Goldings (5.2%) (finish)
yeast cultured from a bottle of Chimay Rouge
Priming: 1 cup light dry malt extract

Procedure:

Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast.

Specifics:

O.G.: 1.078
F.G.: 1.013
Primary Ferment: 3 weeks
Secondary Ferment: 5 days