Cask Conditioned Patersbier
Brew Date: August 19, 2012
Tap Date: September 8, 2012
Yield: 10 gallons
Color (SRM/EBC):
Bitterness (Calc): 36.7 IBU (Tinseth)
BU/GU: 0.82
Calories: 148 (12 ounces)
Conditioning: Keg and Cask
ABV: 4.7%
ABW: 3.6%
Batch No: 2
OG: 1.045
OG (Plato): 11.2° P
Target OG: 1.047
Reading 1: 1.014  (8 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.12° P
App. Atten.: 77.1%
Real Atten.: 63.2%
General Information
Method: All Grain

My third attempt at a cask conditioned ale in time for our club’s annual holiday picnic. Using Perle as a bittering hop this time instead of Tradition.  This ale is a clone of a Belgian monk session brew that is not served or sold to the public.  The simple ingredients of pilsner malt, hops, any produces a complex flavor of perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1.5 oz Isinglass  
4.0 oz Malto-Dextrine  
2 tblspn 5.2 Stabilizer  
2 tsp Irish Moss  
Total Boil Time: 60 minutes
Name: Trappist High Gravity
Manufacturer: Wyeast
Product ID: 3787
Type: Wheat
Flocculation: Medium
Attenuation: 77%
Temperature Range: 64–78°F
Amount: 375 ml
Equipment Profile

Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 15 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C

15 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.7 Efficiency: 79.7%

Mash profile for most well-modified malts.


# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Special Procedures

After one week in primary transfer to the pin with priming solution, isinglass, and malto-dextrin.  Let it sit in the pin for 2 weeks before tapping.

Primary: 7 days @ 72° F
Secondary: 14 days @ 76° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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