WLP500 Trappist Ale Yeast Starter:
Yes, approx 1 cup Batch Size (Gallons):
5.5 Original Gravity:
1.070 Final Gravity:
24 Boiling Time (Minutes):
24 Primary Fermentation (# of Days & Temp):
1 week @ 70-72 Secondary Fermentation (# of Days & Temp):
2 weeks @ 68 Tasting Notes:
National BJCP remarks: "Complex yet subtle blend of spices. Gorgeous beer!"
Have been brewing this beer as my Christmas Ale every summer since 1995--something always changes year to year: one year it's the hops, next time I adjust the spices, or swap out the yeast... Haven't bothered to convert it to AG, it's just easier to brew as an extract.
Entered this version in the 2011 National Homebrew Competition (Madison Regional) and it placed 1st with a score of 46/50. Enjoy!
4# Light/Pale Malt Extract Syrup
3# Amber Malt Extract Syrup
1# Amber Dry Malt Extract
8oz Caramel/Crystal Malt -120L
5oz Crystal 60L
4oz Biscuit Malt
Steep specialty grains, then boil extracts in 6.5 gallons of water for 90 minutes. Add honey with 10 minutes left in boil.
1/4 oz Northern Brewer (8.0% AA) at 80min, 45min, 30min, and 15min
1/2 oz Saaz (3.5% AA) at 15min
Add Irish Moss/whirlfloc and Spice Blend
1 tsp allspice
1/2oz orange peel, sweet
1 cinnamon stick
1 tsp coriander
3/4oz ginger root
After 3 days in the Primary:
8oz Belgian Candy Sugar, Dark (boil 2 cups of hot water, melt in candy while warm, cool, pitch)
In the Secondary:
1 tsp cloves
1/2 oz orange peel, sweet
1 cinnamon stick
Dry hop with 1/4 - 1/2oz Saaz for 7 days
Bottle with 3.5oz dextrose and 1 tsp vanilla extract. Condition for 4-6 months.
This beer can mature well for 5+ years, if cellared properly.