Belgian Specialty Ale
BJCP 2008 – 16E
Statistics
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 15.00 pounds | German Pilsen Malt (2-Row) | 75% |
| 4.00 pounds | American Wheat Malt | 20% |
| 1.00 pounds | Sucrose (Table Sugar) | 5% |
| 20.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 0.50 ounces | Hallertauer Mittlefruh | 10 minutes | Aroma | Leaf | 4.5% | |
| 1.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/4 tsp. | Irish Moss | Spice | Boil | 20 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Mash Profile Two Step Temperature Mash, Light Bodied Beer
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 30 minutes | 122° F |
| 2 | Saccharification | Temperature | 75 minutes | 150° F |
| 3 | Mash Out | Temperature | 10 minutes | 168° F |
Fermentation and Aging
General Info
Named for my father - specifically, the name that his grandchildren call him. This is truly "Papa's" beer.
A bit of history from Wikipedia:
Most Trappist breweries also feature a "patersbier" or "fathers' beer" that is only available within the monastery. This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the monastery's on-site café. The term "patersbier" does not designate a style as such; is usually a weaker version of the one of the regular beers, and may only be offered to the Brothers only on festive occasions, both of these facts relating to the Trappist tradition of austerity.
Procedure
Single infusion at 147°F.
Or a traditional step mash:
- Protein Rest: 135°F for 15 minutes.
- Beta Saccharification Rest: 145°F for 35 minutes.
- Alpha Saccharification Rest: 165°F for 25 minutes.
- Mash out: 172°F for 5 minutes.
Pitch at 65°F and let the fermentation temperature rise naturally.
Ready to drink in 4-6 weeks.
