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.

Specifics

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

Ingredients:

10# De Wolf Cosyns Pilsner
1.5# De Wolf Cosyns Aromatic
1.5# De Wolf Cosyns CaraVienne
.33# De Wolf Cosyns Special-B
1.5# Dark Candi Sugar
1 oz Styrian Goldings leaf hops
.5 oz Hallertauer leaf hops
.5 oz Saaz leaf hops
1 tsp. irish moss
1 pint yeast slurry from local Belgian brewpub
.75 cup dextrose to prime

Procedure:

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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