Patersbier
Specifics
Reference
Style:
Brew Date: August 29, 2010
Yield: 10 gallons
Reference
Color (SRM/EBC):
4/7.9
Bitterness (Calc): 29 IBU (Tinseth)
BU/GU: 0.57
Calories: 167 (12 ounces)
ABV: 5.5%
ABW: 4.3%
Batch No: 1
OG: 1.051
OG (Plato): 12.62° P
Target OG: 1.047
Reading 1: 1.010  (14 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.38° P
App. Atten.: 79.7%
Real Atten.: 65.3%
General Information
Method: Extract

First brew in my conical fermenter!

From the Northern Brewer web site - "Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer."

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
12.00 pounds LME - Pilsner 92.3% of grist
12.00 pounds Total Extract Weight 92.3% of grist
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 1000 ml
Equipment Profile

Brew Pot (19 Gal)

Batch Size: 10 gallons Boil Volume: 12 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 75% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Notes:

19 gallon setup for extract brewing.  Full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Procedure

Steeped the grains at 170F for 20 minutes.

Fermentation
Primary: 14 days @ 70° F
Secondary: 14 days @ 68° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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