All Grain Yeast:
WLP500, Trappist Ale Yeast Starter:
2 liter Batch Size (Gallons):
5 Original Gravity:
1.090 Final Gravity:
33.2 ibu Boiling Time (Minutes):
18.6 srm Primary Fermentation (# of Days & Temp):
starting at 65, increasing to 75 over 7 days Secondary Fermentation (# of Days & Temp):
9 months @ 75 degrees Tasting Notes:
it is outstanding in my eyes
This one scored a 41 in the 2009 HBT comp and tied for 1st in the 18A-E class. It ended up at 10.5% and is extremely smooth. I was very impressed for my first attempt at a true belgian.
13.3 lbs pilsner malt
.5 lb caramunich malt
.38 lb aromatic malt
.25 lb special B malt
.13 lb chocolate rye malt
.6 oz Magnum 14% for 90 minutes
.5 oz hersbrucker 3.3% for 15 minutes
.25 oz hersbrucker 3.3% for 2 minutes
.14 tsp seeds of paradise for 2 minutes
2.25 lbs amber candi sugar approx 25 srm. added with 15 minutes left in boil. made per the instructions on http://www.franklinbrew.org/brewinfo/candi_sugar.html
1 lb turbinado sugar approx 10 srm. added with 15 minutes left in boil.
1 tbsp of 5.2 stabilizer
1 whirlfloc tablet with 10 minutes left in boil
Mash at 149 for 75 minutes. Double batch sparge. approx 7 gal pre boil.
I used a 2-liter starter of WLP500 Trappist. OG was 1.090, FG was a 1.010. Primary fermentation started at 65 degrees and gradually ramped up to 75 over a week long period. Transferred to a keg after a week, primed with 3.75 oz of corn sugar and pitched 2 packs of US-05 and stored for 9 months at around 75 degrees. This got the carbonation to around 3.5 volumes. the beer finishes out to around 33.2 ibu and 18.6 srm.