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Trappy The Slapp Happy Ale II (M8)
Bière de Garde • All Grain • 2 gal
I have brewed this beer and as of Aug 2nd it is in primary. I will update this recipe when I taste the beer.
August 2, 2010 pm 06:25pm
4.0/5.0 1 rating
Ingredients (All Grain, 2 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .3 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .4 oz
Hallertau - 4.5 AA% whole; 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.
- .3 oz
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Corriander crushed - Added during boil. Not filtered out of wort. (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: D - Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.060 - 1.080 |  |
| Terminal Gravity: | 1.016 | 1.008 - 1.016 | |
| Color: | 15.5 SRM | 6 - 19 | |
| Alcohol: | 8.4% ABV | 6% - 8.5% | |
| Bitterness: | 18.5 IBU | 18 - 28 | |
Discussion
Brewed
2010-08-17 5:51pm
I have tasted the finished product. It was good but needs more "mouth feel". I also need more than 2 weeks to carbonate this beer. I was expecting a beautiful head but I think the high alcohol content made the yeast a little sluggish. I will update via comment when the beer is fully carbonated. By the way my mashing schedule was 30 min @ 122 and 30 min @ 155 with a 60 min boil after the sparge.
Final Tasting
2010-09-09 11:48am
After this beer fully carbonated it was delicious. The sweet flavors calmed down and the head was very nice. The carbonation took 3 weeks. I have found that it was due to the fermentation process. I have never used secondary feremtation until now. I have found that less yeast are present when bottle conditioning the beer to carbonate the beer so instead of 5 to 7 days to carbonate it takes 3 weeks. Just a heads up to the new brewers. Enjoy...
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