Trappist Single Pater Bier

[radwizard]

Recipe Type

All Grain

Yeast

Imp. B48

Yeast Starter

No

Batch Size (Gallons)

6

Original Gravity

1.042

Final Gravity

1.008

Boiling Time (Minutes)

75

IBU

23

Primary Fermentation (# of Days & Temp)

14 (Pitched at 66 rised and held at 70)

Tasting Notes

Light body with distinct yeast character. Great day drinking beer or football beer

8 lbs Bel. Pils
1 lbs. Red Wheat
4 oz Cane Sugar
1 oz Saaz at 75
1 oz Strisslespalt at 30
1 oz Saaz at 10

Mashed at 152 for 60
75 min. Boil
Fermented at 70F

Really happy with this beer. I wanted something light on tap, but still wanted to get that Belgium flavor I have been enjoying lately. It is a pretty simple little beer, but packs a ton of flavor. It is Saison-like, but less dry and has that classic Bel. yeast character. Crushable!

 

[Jayjay1976]

Thanks for the recipe, this sounds like a great alternative to the high and heavy dubbels and tripels while still retaining classic Belgian yeast flavors. I love heavy Belgian ales but they pack a ton of calories. I'll post back here when I brew it.

Edit: Gorgeous photo, totally sold me on trying out this recipe!

 

[Sadu]

I don't think you mention what yeast you used?

 

[Mike_kever_kombi]

8 lbs Bel. Pils
1 lbs. Red Wheat
4 oz Cane Sugar
1 oz Saaz at 75
1 oz Strisslespalt at 30
1 oz Saaz at 10

Mashed at 152 for

I don't think you mention what yeast you used?

https://fhsteinbart.com/product/imperial-organic-yeast-triple-double/

 

[radwizard]

Imperial B48 (triple double).
It is pretty much the same as WY 3787 .

 

[radwizard]

Thanks for the recipe, this sounds like a great alternative to the high and heavy dubbels and tripels while still retaining classic Belgian yeast flavors. I love heavy Belgian ales but they pack a ton of calories. I'll post back here when I brew it.

Edit: Gorgeous photo, totally sold me on trying out this recipe!

Thanks man! I hope you enjoy the beer. Its a pretty simple, stress free brew day and you get a great table beer. The style can be interpreted in a number of ways. For me it should be simple and around 1.036 to 1.042, with your favorite Belgian yeast.

Im planning on re-brewing this one as is and experimenting with blends of different Belgian yeasts.

Cheers!

 

[Shwagger]

Does anyone even know what crush able means

 

[Jayjay1976]

Does anyone even know what crush able means

It means you can drink several of them in short order.

 

[HomemadeSauce]

That looks delicious, and your photo (as always) is great. I'm planning my annual quadruple brew-day and should definitely work in getting a patersbier out of it.

 

[kappy]

Thanks radwizard! I brewed this recipe last night. Had some Corsendonk yeast sitting in my fridge for awhile, and this is a perfect way to use it! I wanted it a little darker, so I replaced half the Pils with Weyermann Abbey Malt, and subbed the cane sugar with dark Candi sugar. Will report back with the results.

 

[Jayjay1976]

I think I'm going to brew this with 3522 Ardennes; I got really good fruity Belgian character in a tripel with this yeast.

 

[Giggs]

Similar brew:

9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 90.0 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 2 5.0 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 3 5.0 %
0.75 oz Saphir [3.50 %] - First Wort 60.0 min Hop 4 10.7 IBUs
0.75 oz Saphir [3.50 %] - Boil 60.0 min Hop 5 9.7 IBUs
0.50 oz Saphir [3.50 %] - Boil 10.0 min Hop 6 2.3 IBUs
0.50 oz Saphir [3.50 %] - Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast

Finished nice with expected flavor profile...

 

[radwizard]

Thanks guys, I hope you enjoy it. It is a great beer to try different Belgian yeasts with, and really is just a base recipe that can be built off (adding darker malts, etc). I like to keep mine pretty simple, and use a good amount of Wheat. I'll have to give the 3522 a try on this, sounds awesome. So many yeasts, so little time....

Cheers!

 

[kappy]

Belated update - this recipe using yeast harvested from a Corsendonk Pater is really great. Super crushable, but still feels like you’re drinking something significant. Noticed a metallic finish after 3 weeks, but around week 5 this beer really sang. Went for something a bit darker, but it probably wasn’t necessary.

 

[Jayjay1976]

Brewing a version of this today, I'm about halfway through the boil right now. I used up a bunch of little bits of this and that so my grain bill is a little out of control.

OG/FG 1.048/1.011
ABV 4.85
IBU 24
SRM 6.2
6 gallon batch eBIAB

8.5lb German pils
1lb torrified red wheat
.33lb flaked wheat
5oz acid malt
4oz carafoam
3oz melanoidin
3oz special B
2oz crystal 10L
2oz crystal 20L

.75oz Tettnang US 5.5 @60
.75oz Tettnang US 5.5 @10
1oz Hallertau Blanc 9.9 @ flame out
1oz Hallertau Blanc 9.9 WP 10 min. @ 150f
2L starter Wyeast 3787 Trappist hg

Fingers crossed for a sessionable summer sipper with a funky Belgian beat!

 

[Jayjay1976]

Today is the first time I've seen this..