Trappist Single Patersbier SMaSH

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Desert_Sky

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Location
Boulder
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
Boiling Time (Minutes)
60
IBU
18
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
 

khiddy

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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...
 

JBrady

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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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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?
 

Dr. Francois

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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...
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

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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
 

Yrogerg1089

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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
 
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Desert_Sky

Desert_Sky

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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 - -
 

pdm1982

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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.
 
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