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Rhino's Trappist
Belgian Pale Ale • All Grain • 5 gal
This big beer is from Brew European Beers at Home. It has a high OG, and finishes good. I am always scared of cane sugar, but the style requires esters, and the recipe calls for it so we'll see. I used Trappist yeast that I harvested two months ago, the top 'beer' of the vial tasted ok so I assume the yeast is fine.
February 10, 2001 am 11:05am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .25 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .9 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Hallertau - 4.1 AA% pellets; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Tettnanger - 9.9 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Hallertau - 4.1 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Two step mash, 129 for 30-45 minutes, 149-154 for 60 minutes or until iodine test show converted starches are now sugar. As always 1tsp Irish Moss the last 15 min
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 17.9 SRM | 8 - 14 | |
| Alcohol: | 8.2% ABV | 4.8% - 5.5% | |
| Bitterness: | 73.3 IBU | 20 - 30 | |
Discussion
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