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Trappist Ale – All Grain Brewing Recipe

GRAIN

  • 9lbs Domestic Two-Row Malt
  • 8 ozs Caramel 40
  • 8 ozs carapils
  • 1lb Belgian Candy Sugar
  • 2oz Syrian Goldings Hops Pellets (1 oz bittering – 1 oz flavoring)
  • 1oz Hallertauer (Bavarian) Hops Pellets (aroma)
  • Wyeast 3787  (64-78 degree temperature range)

STEPS

  1. 3-5 hours prior to pitching: Setup gas burner, propane tanks, work table, and brewing gear
  2. ◦ Gear list: Mash paddle, cylinder, hydrometer, digital thermometer, siphon, stopper, airlock, plastic wrap pieces, beer thief, tubing – 1 for wort runnings, 1 for airlock
  3. Make sure sanitizing bucket is ready with solution
  4. Bring 8-3/4 gallons of strike water to 166 degrees in 10 gallon pot
  5. ◦ Hook up filtering unit and measure out 8-3/4 gallons
  6. Bring water temperature up to 163-166 degrees, then add 1 tsp gypsum and stir in thoroughly
  7. Get grains ready to pour in and have stirring paddle ready
  8. Pour strike water into mash tun – should be at 163-166 degrees
  9. At 163-166 degrees begin mixing in grain slowly and evenly
  10. Place thermometer probe into mash and close lid – temperature ideally should be 153-155 degrees
  11. Rest for 60 minutes – check temp, if low, add more hot strike water
  12. While mash is resting, bring remaining 5-1/4 gallons up to 170 degrees
  13. Begin running wort into 5 gallon pot – 2 gallon pot ready
  14. After 60 minute rest, take 2-2 quart runnings from mash and recycle into mash tun – mash should be running clearer
  15. Begin mash out into 5 gallon pot
  16. Begin spray sparge with 170 degree water through strainer as slowly as possible
  17. Close lid after each sparge to conserve temperature – try to keep water level approximately 2″ above grains
  18. Keep smaller pot ready to use when 5 gallon pot near full – when pot full replace lid and use smaller pot
  19. Continue mash out until all water has been used (remaining 5-1/4 gallons) – switch to smaller pot when 5 gallon is near full
  20. Pour contents of both pots into 10 gallon pot and bring to boil
  21. Empty spent grains and clean mash tun if help is able to do this – otherwise close ball valve, add water and close lid – clean later
  22. Have sanitizing solution ready and place all utensils needing into it
  23. This includes airlock, tubing, hydrometer, and beer thief
  24. Have yeast starter handy
  25. When rolling boil starts, turn heat down some and add bittering hops
  26. Continue boil
  27. Add Belgian Candy Sugar and stir in well until fully dissolved
  28. After 45 minutes, add flavoring hops and get hose ready for wort chiller
  29. 5 minutes before flame out, place wort chiller in for sterilization
  30. 3 minutes before flame out, add irish moss tablets
  31. 1 minute before flame out, add aroma hops
  32. At flame out, hook hose up to wort chiller and turn water on – place sanitized glass thermometer into wort
  33. Sanitize carboy, siphon, and hose thoroughly
  34. Have piece of plastic wrap sanitized as well as airlock stopper and hose
  35. Keep constant eye on temperature – lower to below 80 degrees – preferably 75
  36. Take wort sample and take hydrometer reading – note the OG
  37. Move cooled wort pot to bench ready for siphoning
  38. Place a piece of sanitized plastic wrap over carboy opening and replace sanitized stopper
  39. Shake vigorously to aerate the wort – do this by rocking the carboy over your knees
  40. Pull stopper, take smack pack out of sanitizer and carefully pitch into carboy
  41. Have pitcher of water ready to airlock the fermenting wort
  42. Place airlock and stopper on carboy and move to fermenting area – place tubing into pitcher of water
  43. Cleanup

The primary fermentation takes 2 weeks. Leave in primary for 3-5 weeks before bottling.  Optional racking to secondary vessel should be done after 2 weeks and left for another 2 weeks..