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Cask Conditioned Patersbier

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed June 23, 2017

Specifics
Style: Belgian Specialty Ale
Yield: 10 gallons
Color (SRM/EBC): 3/5.9
Bitterness (Calc): 36.7 IBU (Tinseth)
BU/GU: 0.82
Calories: 148 (12 ounces)
ABV: 4.7%
ABW: 3.6%
OG: 1.045
OG (Plato): 11.2° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.12° P
App. Atten.: 77.1%
Real Atten.: 63.2%
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
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 Perle 7.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil
15.6 AAUs
1.00 ounces Saaz 3.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil
3 AAUs
1.00 ounces Saaz 3.0% Pellets @ 10 minutes
Type: Aroma
Use: Boil
3 AAUs
4.00 ounces Total Hop Weight 21.6 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: 0 Efficiency: 0%
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

Fermentation
Primary: 7 days @ 72° F
Secondary: 14 days @ 76° 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: 1.045 / 11.2° P  
     
     
     
     
Brew Day Notes
 

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