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Old 01-09-2009, 06:39 PM   #1
Desert_Sky
 
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Mar 2006
Sierra Vista, AZ
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Recipe Type: All Grain   
Yeast: Wyeast 3787 Trappist HIgh Gravity   
Yeast Starter: 2000ml   
Batch Size (Gallons): 11   
Original Gravity: 1.043   
Final Gravity: 1.010   
IBU: 18   
Boiling Time (Minutes): 60   
Color: 2.9   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: A light beer with alot of depth   

Belgian Pils 14lbs
80% Efficiency

Czech Saaz [email protected]
Czech Saaz [email protected]


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
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Old 01-18-2010, 05:37 PM   #2
khiddy
 
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Apr 2009
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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...
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Old 05-29-2011, 08:04 PM   #3
JBrady
 
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May 2007
Panama City, FL, Florida
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I made a similar patersbier and it came out awesome. I dry hopped it a little bit with the saaz also.
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Old 12-05-2011, 01:26 AM   #4
msa8967
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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?
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Old 01-08-2014, 02:27 PM   #5
Dr. Francois
 
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Jan 2009
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Quote:
Originally Posted by khiddy View Post
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'm about to do your plan exactly. What temp did you use for T-58? I'm thinking 69F (actual, not ambient).
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Old 02-08-2014, 09:18 PM   #6
Yrogerg1089
 
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Quote:
Originally Posted by Dr. Francois View Post
I'm about to do your plan exactly. What temp did you use for T-58? I'm thinking 69F (actual, not ambient).


How did this turn out? I am intrigued by this style of beer
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Old 02-10-2014, 03:27 PM   #7
Dr. Francois
 
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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
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Old 02-10-2014, 09:52 PM   #8
Yrogerg1089
 
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Interesting. Well keep us updated on how this bad boy progresses. Also the name gave me a chuckle.

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