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Trappy the Slapp Happy Ale V (M12)
Belgian Dark Strong Ale • All Grain • 2 gal
Mash schedule: 30 min @ 120; 30 min @ 148; 30 min @ 154.
September 25, 2010 pm 03:22pm
3.5/5.0 1 rating
Ingredients (All Grain, 2 gal)
- 4.5 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
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
Belgian Special B
Belgian Special B
- 0.2 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.3 oz
Cascade - 5.5 AA% pellets; boiled 9 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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: | 1.069 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.024 | |
| Color: | 17.6 SRM | 12 - 22 | |
| Alcohol: | 7.5% ABV | 8% - 11% | |
| Bitterness: | 15.4 IBU | 20 - 35 | |
Discussion
Beer Tasting
2010-09-25 3:29pm
This beer has a distinct Abbey yeast flavor. The head and "nose" are very nice. I would use a Trappist Ale yeast next time I brew this beer.
Final Tasting
2010-10-07 4:04pm
After 4 weeks bottle conditioning this beer was very good. The sharp flavors calmed down and the taste and fullness were lovely. Next time I will be using a Trappist Ale yeast.
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