Trappist Single Patersbier SMaSH

Belgian Pils 14lbs
80% Efficiency

Czech Saaz 2oz@60
Czech Saaz 2oz@15


Wyeast 3787 Trappist High Gravity

Sacc Rest 152 @ 60
Mashout 168 @ 10
Sparge 170 @ 60

A very light and simple beer with alot of flavor coming from the yeast and hops

Just a note on this, I made the same recipe (well, almost - I used Hallertauer as the bittering hop, and the Saaz as written above). My LHBS didn't have the Wyeast 3787, nor any other Belgian option when I went to pick it up, so I subbed Safbrew T-58 dry yeast.

It came out wonderfully, very very drinkable, and had a very Belgian character. Obviously the flavor in this recipe comes from the yeast, so don't be afraid to try a dry strain if you have the option...

I made a similar patersbier and it came out awesome. I dry hopped it a little bit with the saaz also.

I don't have access to either of these yeast and the is no LHBS within a 90 minute. Can you suggest any other suitable yeast to use? How is the body and mouthfeel of this beer? If I can get ahold of Wyeast 3787 Trappist High Gravity yeast at what temperature would you recommend fermenting this at?

khiddy said:

Just a note on this, I made the same recipe (well, almost - I used Hallertauer as the bittering hop, and the Saaz as written above). My LHBS didn't have the Wyeast 3787, nor any other Belgian option when I went to pick it up, so I subbed Safbrew T-58 dry yeast.

It came out wonderfully, very very drinkable, and had a very Belgian character. Obviously the flavor in this recipe comes from the yeast, so don't be afraid to try a dry strain if you have the option...

Click to expand...

I'm about to do your plan exactly. What temp did you use for T-58? I'm thinking 69F (actual, not ambient).

Dr. Francois said:

I'm about to do your plan exactly. What temp did you use for T-58? I'm thinking 69F (actual, not ambient).

Click to expand...

How did this turn out? I am intrigued by this style of beer

Mine is carbonating in the keg right now.

Hydrometer sample was very nice, but perhaps a little boring. I tend to like bold flavors...this is more "delicate."

I'll report back once it's on tap (but I might wait for a little snow to melt before I tap it).



Here's my summary:

Dad Beer
an All Grain, Specialty Beer by franc103

Stats
1.040 OG --- 1.008 FG
19 IBU
4.1% ABV
2 SRM
0.46 IBU/OG

Fermentables
Efficiency: 70.0% Batch size: 5.5 gal

Fermentable Amount Use PPG Color
Pilsner (DE) 9.0 lb 100% Mash 37 1 °L

Hops Boil time: 90 min

Hop Amount Time Use Form AA
Saaz (CZ) 1.5 oz 60 min Boil Pellet 3.2%
Saaz (CZ) 0.5 oz 10 min Boil Pellet 3.2%

Yeasts
Name Lab/Product Average Attenuation
Safbrew T-58 Fermentis T-58 73.0%

10 days at 68F, then cold crash (3 days) and keg.

Water:
100% Reverse Osmosis with mineral additions (below)

Additives:
Name Amount Time Use
Calcium Chloride 2.0 tsp 60.0 min Mash
Gypsum 1.0 tsp 60.0 min Mash
Whirlfloc Tablet 1.0 each 15.0 min Boil


Mash steps:
Step Heat Source Target Temp Time
Saccharification Rest Direct Heat 147.0 °F 60 min

Interesting. Well keep us updated on how this bad boy progresses. Also the name gave me a chuckle.

Sent from my SCH-R530U using Home Brew mobile app

almost 10 years later and i changed the SMASH because why not.....

anyway

Amt Name Type # %/IBU Volume
17 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 85.0 % 1.33 gal
2 lbs Vienna Malt (3.5 SRM) Grain 2 10.0 % 0.16 gal
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.0 % 0.08 gal
1.25 oz Magnum [12.40 %] - Boil 60.0 min Hop 4 27.7 IBUs -
2.00 oz Saaz [5.20 %] - Boil 10.0 min Hop 5 6.7 IBUs -
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 6 - -

I brew something similar to the original post but I've always used WLP530 yeast. I start fermentation at 66 and let it rise to 70. I also mash lower (around 147) and it finishes drier (1.004-1.002). It's pretty much my house beer at this point. Since I've made it the same way so many times, I might be tempted to change things up.