All Grain Yeast:
WLP500 Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
5 Original Gravity:
1.070 Final Gravity:
65.9 Boiling Time (Minutes):
19.1 Primary Fermentation (# of Days & Temp):
60 days @ 68º Additional Fermentation:
60 days in bottle Secondary Fermentation (# of Days & Temp):
no Tasting Notes:
Nice simple, Trappist style. HG without harshness. Fruity, Clovey but well-balanced.
I created this recipe with hopes of an easy, well-balanced Belgian/Trappist style ale that was strong enough to let you know it, but smooth enough to allow you to drink quite a few if desired.... mission accomplished.
I wish I had one in front of me now so I could provide better tasting notes, but I can tell you that it was very well received and I am truly proud of the outcome. It was exactly as I had hoped. A complex taste from a bare-bones recipe (with nice round numbers too!).
16-E Belgian Specialty Ale
Author: Rumshpringa Brewing
Size: 5.0 gal
Original Gravity: 1.070
Terminal Gravity: 1.018
1 lb Belgian Caravienne (steep @ 160º for 20 minutes)
7 lb Pale Liquid
2 lb Candi Sugar Amber
2 oz Hallertau Tradition (6.0%) - 60 min
1 oz East Kent Goldings (5.0%) - 20 min
1 oz Saaz (5.0%) - 20 min
1 tsp Irish Moss - 5 min
1 ea White Labs WLP500 Trappist Ale
2 months in Primary, then 2 months in bottle. But the longer you can wait the better!
(I actually forgot the Irish Moss & Orange Peel on this batch, and can't say it mattered much. Next time I plan to add a bit of Bitter Orange Peel and maybe a tad of corriander, but it's certainly not necessary)