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The Creaking of the Stairs Beneath

The Creaking of the Stairs Beneath

Trappist Single • All Grain • 5 gal

SkewedAle

A fun belgian for the fall weather.

September 5, 2022  02:18pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 7 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.

  • 2 lbs Red Wheat;Rahr

    Red Wheat;Rahr

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • .5 lbs Midnight Wheat Malt;Briess

    Midnight Wheat Malt;Briess

    Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use as replacement to debittered black malt. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style. 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales. 2-5% Adds color with subtle, very smooth flavor. 5-10% Use in larger quantities for color plus hints of smooth roasted flavor.—www.Briess.com

  • .25 lbs 2-Row Caramel Malt 40L;Briess

    2-Row Caramel Malt 40L;Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 oz Tettnanger -5.5 AA% pellets; boiled 45 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 oz Centennial -10.0 AA% whole; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Centennial -10.0 AA% whole; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • FermentisBE-256Safbrew BE-256

    FermentisBE-256Safbrew BE-256

    Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.

Notes

Wet hops fresh from the bine, final hop numbers will be different.

Style (BJCP)

Category: 26 -Trappist Ale

Subcategory: A -Trappist Single

Range for this Style
Original Gravity: 1.050 1.044 -1.054
Terminal Gravity: 1.007 1.004 -1.010
Color: 22.5 SRM 3 -5
Alcohol: 5.6% ABV 4.8% -6%
Bitterness: 41.9 IBU 25 -45

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