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Black Trappist Ale
Belgian Pale Ale • All Grain • 5 gal
May 24, 2002 pm 06:41pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 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.
- .25 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Tettnanger - 5.3 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 5.3 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 5.3 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
150 deg. mash for 1.5hr. Lauder 15 min, sparge temp 170 deg., collect 6 plus gallons. Hop as per, add candy sugar and brown sugar at end of boil. Cool to 68 deg. and pitch yeast. Let primary ferment till fully attenuated (1.015 +or-.010), crash for 1 week and bottle, prime with belgian candy sugar(3/4 cup), let age, enjoy! 1.072 OG 1.014 FG 7.6% Vol Great Beer,
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.014 | |
| Color: | 21.9 SRM | 8 - 14 | |
| Alcohol: | 7.8% ABV | 4.8% - 5.5% | |
| Bitterness: | 34.9 IBU | 20 - 30 | |
Discussion
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