- Recipe Type
- All Grain
- Yeast
- Trappist High Gravity(westmalle) (Wyeast Labs #3787)
- Yeast Starter
- one qt
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.066
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 35.9
- Color
- 17.3
- Primary Fermentation (# of Days & Temp)
- started fermentation at 62 and allowed to rise to 72 over first 7 days then dropped d
- Secondary Fermentation (# of Days & Temp)
- held at 65 for 14 days
- Tasting Notes
- nice residual sweetness and aroma from the candi sugar. mellow bitterness and a nice
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
10 lbs Rahr Pale Ale Malt 2 row (3.5 SRM) Grain 2 69.0 %
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 13.8 %
1 lbs Caramel Malt - 40L (Cargill) (40.0 SRM) Grain 4 6.9 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 5 1.7 %
4.0 oz Special Roast (50.0 SRM) Grain 6 1.7 %
0.50 oz Hallertauer [4.50 %] - First Wort 60.0 min Hop 7 7.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Amarillo Leaf [10.40 %] - Boil 15.0 min Hop 9 14.4 IBUs
1.00 oz Cascade leaf [8.90 %] - Boil 10.0 min Hop 10 9.0 IBUs
1.00 oz Cascade leaf [8.90 %] - Boil 5.0 min Hop 11 4.9 IBUs
2.00 oz Candied Ginger (Boil 5.0 mins) Spice 12 -
2.00 Items Cinnamon Stick (Boil 5.0 mins) Spice 13 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 14 -
2.0 pkg Trappist High Gravity(westmalle) (Wyeast Labs #3787) [124.21 ml] Yeast 15 -
1 lbs Belgian Candy Syrup 45 (45.0 SRM) Sugar 16 6.9 %
Mash In Add 4.49 gal of water at 166.0 F 153.0 F 60 min
Sparge Step: Batch sparge with 1 steps (Drain mash tun, , 4.13gal) with 175.0 F water
Primary Fermentation: started fermentation at 62 and allowed to rise to 72 over first 7 days
then dropped down to 68 and held for next 7 days
Tasting Notes (continued): nice residual sweetness and aroma from the candi sugar. mellow bitterness and a nice spice note
10 lbs Rahr Pale Ale Malt 2 row (3.5 SRM) Grain 2 69.0 %
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 13.8 %
1 lbs Caramel Malt - 40L (Cargill) (40.0 SRM) Grain 4 6.9 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 5 1.7 %
4.0 oz Special Roast (50.0 SRM) Grain 6 1.7 %
0.50 oz Hallertauer [4.50 %] - First Wort 60.0 min Hop 7 7.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Amarillo Leaf [10.40 %] - Boil 15.0 min Hop 9 14.4 IBUs
1.00 oz Cascade leaf [8.90 %] - Boil 10.0 min Hop 10 9.0 IBUs
1.00 oz Cascade leaf [8.90 %] - Boil 5.0 min Hop 11 4.9 IBUs
2.00 oz Candied Ginger (Boil 5.0 mins) Spice 12 -
2.00 Items Cinnamon Stick (Boil 5.0 mins) Spice 13 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 14 -
2.0 pkg Trappist High Gravity(westmalle) (Wyeast Labs #3787) [124.21 ml] Yeast 15 -
1 lbs Belgian Candy Syrup 45 (45.0 SRM) Sugar 16 6.9 %
Mash In Add 4.49 gal of water at 166.0 F 153.0 F 60 min
Sparge Step: Batch sparge with 1 steps (Drain mash tun, , 4.13gal) with 175.0 F water
Primary Fermentation: started fermentation at 62 and allowed to rise to 72 over first 7 days
then dropped down to 68 and held for next 7 days
Tasting Notes (continued): nice residual sweetness and aroma from the candi sugar. mellow bitterness and a nice spice note
