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Trappy The Slapp Happy Ale VII (M19)
Belgian Dark Strong Ale • All Grain • 1.9 gal
Another attempt at a Trappist Ale... This beer is geared toward an Orval.
December 6, 2010 pm 12:23pm
5.0/5.0 1 rating
Ingredients (All Grain, 1.9 gal)
- 3 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- .5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .25 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- .3 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .6 oz
Willamette - 4.8 AA% whole; boiled 8 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Hallertau - 3.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
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
Mash schedule: 30 min @ 122; 30 min @ 144; 30 min @ 158; 5 min @ 170. Ferment in primary @ 74F for 7 days and secondary @ 74F for 3 days. The British Crystal is actually Carabrown Grahm Cracker. I was unable to find this in the selection of malts but the British Crystal 55 is the closest lovibond that I could find. I have used the 3rd hop addition as the dry hopping in secondary.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.024 | |
| Color: | 19.7 SRM | 12 - 22 | |
| Alcohol: | 7.9% ABV | 8% - 11% | |
| Bitterness: | 50.1 IBU | 20 - 35 | |
Discussion
Beer tasting notes
2011-01-11 2:47pm
Most of these beers ended up with an infection, from what I can deduce, was from the bottle. I had a total of 3 of my 20 beers free from infection. This beer ended up very close to what I was going for. I will be cutting the grain bill down to just two row brewers malt and the dextrine malt next time to really bring out the dry hops and yeast flavors. Overall this beer was very tasty with a nice body and mouth feel. The head is very stable and produces a little lacing on the way down as its being consumed. I would highly suggest this recipe to anyone who likes Belgian Ales.
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