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Noble Trappist Ale
Belgian Specialty Ale • Extract • 5 gal
First try at recipe generator-have made something similar-YUM!
January 20, 2012 pm 07:06pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.63 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.63 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 7.5 lbs
Bavarian Pilsner; Weyermann
Bavarian Pilsner; Weyermann
Weyermann Bavarian Pilsner Extract produces typical Bavarian Style Pils and Helles Lager beers as well as Light Maerzen, Oktober Beers and Bock Beers.
- 0.53 lbs
Candi Sugar Amber
Candi Sugar Amber
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.
- 0.53 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.
- 2.75 oz
Hallertau - 3.0 AA% pellets; 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.
- 1.2 oz
Styrian Goldings - 3.5 AA% pellets; boiled 3 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 15.9 SRM | 1 - 50 | |
| Alcohol: | 7.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 40.4 IBU | 0 - 100 | |
Discussion
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