New Trappist Ale

[mmmBeer...]

Hey all,

Tonight I brewed up a trappist style beer and thought I would share the recipe with you. The main reason is that I smelled the starter before pitching and…wow did it smell good!

3 kg Light DME (6.6 pounds)
1 pound light Belgian candy sugar
500 gm (1.1 pounds) Crystal malt
500 gm (1.1 pounds) Munich malt
50 gm (1.75 oz) Hallertaur hops (boiling)
2 tsp Irish moss (last 15 min of boil)
50 gm (1.75 oz) Hallertaur hops (aroma last 5 min of boil)
1 WhiteLabs Trappist Ale yeast

OG 1.063

Sorry about the metric conversions…but being a Canuck it is the best I can do! Can’t wait to try it!

[YamahaXS]

sounds delicious.


may i come over when its ready?


Let me know how the yeast works out for you.

[Aleman]

Since you brought up Belgians....

I have a recipe that has turned out very well. I have received two 1st place in category awards and a 1st runnerup in Best-of-Show.

It is the first all-grain that I tried:

13.5 lbs Belgium Pale 2-Row Malt
.5 lb CaraMunich 60 Malt
.5 lb Aromatic Malt
.25 lb Special B Malt
.16 lb Chocolate Malt
2 lbs Clear Candy Sugar
.5oz Magnum Hops 60 minutes
.5oz Hallertau Hersbrucker 15 minutes
.25oz Hallertau Hersbrucker 2 minutes

1/2 tablespoon Grains of Paradise 15 minutes
1/2 tablespoon Grains of Paradise 2 minutes

White Labs WLP500 Trappist Ale yeast
(Made a yeast starter that I fed twice)

S.G. 1.092
F.G. 1.010

I stopped primary fermentation after 5 days by lowering temp from 68 degrees to 50 degrees. (yes, it was still going)

Two weeks in the secondary fermenter at 60 degrees and bottle with 2/3 cup brewers sugar.

I only have 1/2 case left...time to start dragging out the equipment.