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**unionrdr** · 10-20-2012, 05:33 PM

Quote:

Originally Posted by TRainH2o

Can anyone dummy this down to an extract version for me? Thanks.

I ran across this extract/steeping grains version on midwest site; http://www.midwestsupplies.com/noble-trappist-ale.html
It also says that saving the yeast from a bottle of Chimay will "perfect this recipe". It's described as a regular strength trappist ale. The Chimay blue label is a trappist,but I think is stronger?...$32.49 for the kit including the candi sugar,etc.
**Dang,didn't look at the dates. Holy necropost!

**Tarks** · 10-20-2012, 06:23 PM

Quote:

Originally Posted by jfrizzell

Here's one I ran across a while back. I haven't brewed it yet, but I have all the ingredients for it and it's on my to do list.

OG: 1.087
FG: 1.015
SRM: 34 (amber with some red tones)
IBU: 27
ABV: 9.0%

For 5 gal recipe:

13.33lbs Belgian 2-row Pilsner Malt
8 oz Belgian Cara-Munich Malt
6 oz Belgian Aromatic Malt
4 oz Belgian Special B Malt
2.5 oz British Chocolate Malt

Single infusion mash at 149F for 90 minutes, 1.1-1.25 qts water/lb grain. Soften water by diluting with RO or distilled water. 3 parts distilled to 1 part tap recommended. You need a highly fermentable wort.

Hops:
1/2 oz Yakima Magnum - 60 minutes boil
1/2 oz Hallertau Hersbrucker - 15 minutes boil
1/4 oz Hallertau Hersbrucker - 2 min boil

Other Additions:
1.5 lbs Belgian Dark Candi Sugar - 60 minutes boil
1/8 tsp Grains of Paradise - 15 minutes boil
1 tsp Irish Moss - 15 minutes boil
1/8 tsp Grains of Paradise - 2 minutes boil

Ferment at 65F with WLP500 Trapist Ale yeast (or Wyeast 1388 Belgian Strong Ale). Primary for 7 days or until fermentation slows, then siphon to secondary, prime beer in secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:

1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for approximately 6 weeks until carbonated, then store at cellar temperature.

Love to try this one, but I've got some other beers on deck first.

Did you ever get around to brewing this? I'm thinking of giving it a go.

**Hackwood** · 10-20-2012, 08:42 PM

Quote:

Originally Posted by unionrdr

I ran across this extract/steeping grains version on midwest site; http://www.midwestsupplies.com/noble-trappist-ale.html
**Dang,didn't look at the dates. Holy necropost!

haha. I was thinking that when I posted, but the recipe sounds great so had to push it up.

**Hackwood** · 10-21-2012, 09:06 PM

Brewed this up last night. SG at 1.093 and the wort tasted AWESOME!

**Hackwood** · 11-02-2012, 12:07 AM

Racked to secondary last night. S.G. was already at 1.005. Adding additional yeast tonight or tomorrow.

Tasted AWESOME!

**Tarks** · 11-28-2012, 09:15 PM

I'm 3 weeks into fermentation and I reached my FG without needing a second dose of yeast. Tastes great but my color is way off. My 1st brew that the color is off and my first brew using dark candy sugar so I'm thinking I'm not getting 275 SRM from the candy sugar.

I bought my sugar from Northern Brewer and quoted off their site, "Rated at 275°L; actual color contribution is lower." I'm guessing my color of my beer is in the 20 SRM range at best, which would mean I only got approx 75 SRM from the candy sugar. Anyone else experiencing the same results?

**sweetcell** · 11-28-2012, 09:23 PM

Quote:

Originally Posted by jfrizzell

Ferment at 65F with WLP500 Trapist Ale yeast (or Wyeast 1388 Belgian Strong Ale).

the correct Wyeast equivalent is 1214.

1388 is the Duvel strain.