Trappist

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

Source: Tony Babinec (tony@spss.com) Issue #848, 3/24/92

If I am remembering correctly, Chimay Red has SG of 1.063. Dave Line, in Brewing Beers Like Those You Buy, and Dave Miller, in his book, give some suggestions for how to make a Trappist-style beer. So, taking their cue, here's an all-grain recipe.

For a Corsendonk-like brown ale, instead of the black malt listed above, try 3 ounces of chocolate malt.

Ingredients:

8--1/2 pounds, pale malt
1 pound, mild malt (or Munich malt)
1/2 pound, crystal malt
1 ounce, black patent malt
1 pound, dark brown sugar
1/2 pound honey (optional)
2 ounces, Hallertauer hops (60 minute boil)
1 ounce, Kent Golding hops (60 minute boil)
Wyeast Belgian ale yeast (or culture Chimay)

Procedure:

Depending on your extract efficiency, this beer might come in at SG in mid-1060s or so. This is not intended to be a 1.100 beer! If you can find it, instead of using dark brown sugar, use 1 pound raw sugar crystals (seen at some gourmet food shops, but somewhat expensive). Note the mixture of continental and English hops. As the beer ought to have some body, use a starch conversion temperature of 155-8 degrees F.