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