LoneOakDesign
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP500, Trappist Ale
- Yeast Starter
- 2 liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.090
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 33.2 ibu
- Color
- 18.6 srm
- Primary Fermentation (# of Days & Temp)
- starting at 65, increasing to 75 over 7 days
- Secondary Fermentation (# of Days & Temp)
- 9 months @ 75 degrees
- Tasting Notes
- it is outstanding in my eyes
This one scored a 41 in the 2009 HBT comp and tied for 1st in the 18A-E class. It ended up at 10.5% and is extremely smooth. I was very impressed for my first attempt at a true belgian.
13.3 lbs pilsner malt
.5 lb caramunich malt
.38 lb aromatic malt
.25 lb special B malt
.13 lb chocolate rye malt
.6 oz Magnum 14% for 90 minutes
.5 oz hersbrucker 3.3% for 15 minutes
.25 oz hersbrucker 3.3% for 2 minutes
.14 tsp seeds of paradise for 2 minutes
2.25 lbs amber candi sugar approx 25 srm. added with 15 minutes left in boil. made per the instructions on http://www.franklinbrew.org/brewinfo/candi_sugar.html
1 lb turbinado sugar approx 10 srm. added with 15 minutes left in boil.
1 tbsp of 5.2 stabilizer
1 whirlfloc tablet with 10 minutes left in boil
Mash at 149 for 75 minutes. Double batch sparge. approx 7 gal pre boil.
I used a 2-liter starter of WLP500 Trappist. OG was 1.090, FG was a 1.010. Primary fermentation started at 65 degrees and gradually ramped up to 75 over a week long period. Transferred to a keg after a week, primed with 3.75 oz of corn sugar and pitched 2 packs of US-05 and stored for 9 months at around 75 degrees. This got the carbonation to around 3.5 volumes. the beer finishes out to around 33.2 ibu and 18.6 srm.
13.3 lbs pilsner malt
.5 lb caramunich malt
.38 lb aromatic malt
.25 lb special B malt
.13 lb chocolate rye malt
.6 oz Magnum 14% for 90 minutes
.5 oz hersbrucker 3.3% for 15 minutes
.25 oz hersbrucker 3.3% for 2 minutes
.14 tsp seeds of paradise for 2 minutes
2.25 lbs amber candi sugar approx 25 srm. added with 15 minutes left in boil. made per the instructions on http://www.franklinbrew.org/brewinfo/candi_sugar.html
1 lb turbinado sugar approx 10 srm. added with 15 minutes left in boil.
1 tbsp of 5.2 stabilizer
1 whirlfloc tablet with 10 minutes left in boil
Mash at 149 for 75 minutes. Double batch sparge. approx 7 gal pre boil.
I used a 2-liter starter of WLP500 Trappist. OG was 1.090, FG was a 1.010. Primary fermentation started at 65 degrees and gradually ramped up to 75 over a week long period. Transferred to a keg after a week, primed with 3.75 oz of corn sugar and pitched 2 packs of US-05 and stored for 9 months at around 75 degrees. This got the carbonation to around 3.5 volumes. the beer finishes out to around 33.2 ibu and 18.6 srm.