Trying to understand a Trappist recipe

Sebastien · Oct 15, 2015

First I'd like some explanation on what's the best way I can achieve the 3x30 min of mashing at different temperature. I'm not used to it.

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After does he really means a 2 liters starter at the beginning of fermentation and another 2 liter on stir plate starter with pils wort right before bottling. Is it too much and if it's ok do I need 2 vial of wlp530. One for each starter.
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Thanks
Sebastien

didinho · Oct 16, 2015

30 minutes protein rest is wrong with high modified malts: you don't even need protein rest unless there are flaked cereals or cereals different from malt in the mash...
it seems a german or bohemian recipe rather than a trappist one. where did you get it?

Sebastien · Oct 16, 2015

Beerrecipes.org

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Calder · Oct 16, 2015

Follow those instructions if you want, but I think you would get just as good a beer if you kept it simple.

Mash 30 to 60 minutes at 148/150 F (you want it fermentable)

Make a decent starter for the yeast.

I don't see a need for servomyces. There are plenty of nutrients in the wort for the yeast.

No need for secondary.

Prime as normal using plain table sugar. No need for the added wort and yeast at bottling.

LLBeanJ · Oct 16, 2015

+1 ^^^^^

No need for this brew to be all that complicated. I will reiterate what Calder said though, be sure to make a generous starter. Also, to ensure full attenuation, make sure you thoroughly oxygenate the wort.

If a Westy 12 clone is what you're after, I'd go with THIS.