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Trappy The Slapp Happy Ale IV (M10)
Belgian Dark Strong Ale • All Grain • 2 gal
30 min @ 120F; 30 min @ 148F; 30 min @ 155F. This beer is going to be bottled soon. I will keep everyone up to date when I take a tasting and the beer is ready.
September 3, 2010 pm 06:16pm
3.0/5.0 1 rating
Ingredients (All Grain, 2 gal)
- 4 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
- .5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 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.
- .2 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 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.
- 0.3 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.
- 4 oz
Vanilla (extract) - Added last min of boil. (omitted from calculations)
Vanilla (extract)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.024 | |
| Color: | 17.3 SRM | 12 - 22 | |
| Alcohol: | 8.5% ABV | 8% - 11% | |
| Bitterness: | 15.4 IBU | 20 - 35 | |
Discussion
Beer Tasting
2010-09-25 4:18pm
This beer is a solid Trappist. I would use a Trappist yeast next time. I would also cut the Special B down just a bit and step up the Vienna Malt to make up for the color difference.
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