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TNT (Therese 'n Natalie Trappist)
Belgian Dark Strong Ale • Extract • 5 gal
This is actually a partial mash. See below for details.
October 29, 2003 pm 07:50pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.25 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 0.25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.5 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 9 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 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.
- 1 oz
Perle - 6.0 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Hallertau - 4.4 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Perle - 6.0 AA% pellets; boiled 5 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Hallertau - 4.4 AA% pellets; added dry to primary fermenter
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two 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
Partial Mash: 1) 2.25 quarts (9 cups) H2O @ 170º 2) Add grains to this 3) Rest should be @ 158º->155º for 45 minutes ** Used Ultralight Liquid Extract ** *** Add dry hops to 1º after 1 week, not to 2º ***
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.024 | |
| Color: | 11.2 SRM | 12 - 22 | |
| Alcohol: | 9.4% ABV | 8% - 11% | |
| Bitterness: | 29.9 IBU | 20 - 35 | |
Discussion
Yeast starter
2003-11-01 12:50pm
3 days prior to brewing this one, I made a yeast starter: 2 Cups Ultralight Liquid Malt Extract 8 Cups H2O Boil X 20 minutes Cool Add starter wort to primary Pitch Yeast and wait Then, after 2-3 days, brew as usual, add it to the starter, and top up to 5 gallons with cool H2O.
Turned out nicely
2004-01-07 1:23am
We had an informal taste test; comparing Chimay's blue top to my invention. Mine was lighter in color and had more plum-like flavors than the darker, sweeter Chimay. I liked mine better. However, mine developed a significant chill haze. Next time would add more Irish moss, or consider adding a fining agent to secondary.
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