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Cask Conditioned Patersbier

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed July 21, 2017

Specifics
Style: Belgian Specialty Ale
Brew Date: May 11, 2012
Yield: 10 gallons
Color (SRM/EBC): 3.4/6.7
Bitterness (Calc): 31.8 IBU (Tinseth)
BU/GU: 0.62
Calories: 167 (12 ounces)
Conditioning: Keg and Cask
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  (7 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%
BJCP Style Info: Belgian Specialty Ale
Info: Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.

Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more.

General Information
Method: All Grain

My first attempt at a cask conditioned ale in time for our club’s annual beer festival. 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.

Malts and Grains
18.00 pounds Belgian Plisen Malt 100% of grist
18.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1.5 oz Isinglass  
4.0 oz Malto-Dextrine  
2 tblspn 5.2 Stabilizer  
2 tsp Irish Moss  
Hops
2.00 ounces Tradition 6.5% @ 60 minutes
Type: Bittering
Use: Boil
13 AAUs
1.00 ounces Saaz 3.0% @ 60 minutes
Type: Bittering
Use: Boil
3 AAUs
1.00 ounces Saaz 3.0% @ 10 minutes
Type: Aroma
Use: Boil
3 AAUs
4.00 ounces Total Hop Weight 19 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Trappist High Gravity
Manufacturer: Wyeast
Product ID: 3787
Type: Wheat
Flocculation: Medium
Attenuation: 77%
Temperature Range: 64–78°F
Amount: 375 ml
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%
Notes:

Mash profile for most well-modified malts.

Steps

# 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%
Notes:

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

Procedure

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.

Fermentation
Primary: 7 days @ 64° F
Secondary: 14 days @ 68° F
Cask Conditioned Patersbier
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 6  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 10.9  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 12.1  
Post-Boil Amount: 10  
Boil Time: 60  
Original Gravity: 1.051 / 12.6° P  
     
     
     
     
Brew Day Notes
 

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