Belgian Pale Strong Ale (Trappist)

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Joined
Oct 20, 2005
Messages
7,732
Reaction score
76
Location
Nanaimo, BC
Recipe Type
All Grain
Yeast
Safbrew 33
Batch Size (Gallons)
10
Original Gravity
1.073
Final Gravity
1.014
Boiling Time (Minutes)
90
IBU
33
Color
12
Primary Fermentation (# of Days & Temp)
2 weeks
Secondary Fermentation (# of Days & Temp)
2 weeks
Code:
Adjust for your systems avg efficency!  OG Should be about 1.072 - 1.073

Amount Item Type % or IBU 
8.00 kg Pale ESB - Gambus (3.0 SRM) Grain 78.6 % 
1.00 kg Munich 10 - Gambrinus (10.0 SRM) Grain 9.8 % 
0.25 kg Special B Malt (180.0 SRM) Grain 2.5 % 
0.13 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.3 % 
0.13 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.3 % 
0.13 kg Honey Malt (25.0 SRM) Grain 1.3 % 
60.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops 29.3 IBU 
30.00 gm Saaz [4.00%] (20 min) Hops 3.8 IBU 
0.54 kg Candi Sugar, Clear (0.5 SRM) Sugar 5.3 % 
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale  

 
MASH

Name Description Step Temp Step Time 
Saccharification Add 25.16 L of water at 70.1 C 64.0 C 75 min 
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min


Pitch at 20c. Let it rise on it's own. Do not try to cool as this may crash yeast. Ambient temp was 20-24c.
 
Sweet. As soon as my hefe is ready, I'll give that a try using T-58. I'll let you know how it turns out. Thanks!
 
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