Brother Sebatian's Abbey Style Belgian Ale

Source: Michel J. Brown
Recipe added: 03/24/97
Email: hommade@spiritone.com
URL: http://www.spiritone.com/~hommade

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!

Specifics

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

Ingredients:

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)

Procedure:

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.

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