- 8 gallons water
- 9 lbs Belgian pilsner malt -or- 6 lbs pilsner malt and 3 lbs Munich malt
- 4 oz Cara Hell Dextrine malt
- 4 oz Cara Amber (aka Biscuit) malt
- 1/2 lb Turbinado sugar
- 1 oz German Hallertauer hops
- 1/4 oz coriander seed
- 1/2 tsp Wyeast Brewer’s Nutrient Blend
- 1 oz Saaz hops
- Wyeast #3787 Trappist High Gravity Yeast -or- #3789-PC Trappist Blend
- Heat 6 gallons of water to 147°. Add the malt, and soak for 60-90 minutes, giving the grains a good swirl every 20 minutes or so.
- Sparge with remaining 2 gallons of water, adding the run off back to the mash tun.
- Bring to a boil. Let boil for 15 minutes, then add sugar.
- Boil for another 30 minutes. Add Hallertauer hops, and coriander and boil another 10 minutes.
- Cool to room temperature and tranfer to primary fermenter. Add Wyeast Brewer’s Nutrient Blend, Saaz hops, and yeast. Cover and insert airlock. Allow to ferment.
Most Trappist breweries feature a Patersbier or “fathers’ beer” that is only available to the monks themselves, although it is sometimes offered at the monestery’s on site café. It is usually a relatively weak beer, and may only be offered to the brothers on festive occasions, both of these facts relating to the Trappist tradition of austerity. Examples include Chimay Dorée and Petite Orval.
Microformatting by hRecipe.