trappist ale

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Anybody got a trappist ale recipe?  I've been using this trappist ale yeast
for months but I've yet to actually brew a traditional.  It still tastes
good, just imparts this subtle sweet banana flavor to it everytime that
nobody ever comments on.  I think it's the yeast,  I'm pretty careful
cleaning the equipment everytime and bottling beercaps.  Anybody got a
traditional recipe out there?  I always just wing it and write down what I
do.  It's the first yeast I've ever bought and a good one.  Anybody out
there recommend another type of yeast?  I've been dreaming of a trappist
stout for a couple of months now and I've come up with a question... should
I use lactose to thicken with or oatmeal?  At least I think you can do it
with both.  I think I might have to go with oatmeal because I don't recall
the supply store carrying lactose.  What do you recommend?

Re: trappist ale
G_cowboy_is_that_a_Gnu_Hurd? wrote:
Quoted text here. Click to load it

What style of Trappist ale?  Extract or AG?  I've got good recipes fro
dubbels, tripels, and strong light and dark Trappists, but they're AG.
Lemme know what you're looking for.

    --------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: trappist ale
Denny Conn wrote:

Quoted text here. Click to load it

All Grain sounds ok.  could you email me the recipes for the doubble bock,
triple bock, and the strong dark?  I'd mail you free samples but I haven't
figured out how to do that yet.  Once I mailed my brother a couple of brews
and only one made it to him. lol That was when I first started. Over twelve
years ago.  Reminds me of the egg drop contest I did in fourth grade....

Re: trappist ale
G_cowboy_is_that_a_Gnu_Hurd? wrote:

Quoted text here. Click to load it

They're not bocks...they're Belgian dubbels and tripels.

    ----------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

Re: trappist ale
Denny Conn wrote:

Quoted text here. Click to load it
sounds good, i'd love those recipes

         on a another note, doesn't bock mean something like recipe the way
they use it to describe the making of their beer? like a triple bock is to
describe you threw in three times the amount of DME?

Re: trappist ale
G_cowboy_is_that_a_Gnu_Hurd? wrote:

Quoted text here. Click to load it

Ok...sometime this week...

Quoted text here. Click to load it

Nope, bock is a type of German lager.  
    
    ----------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: trappist ale
Denny Conn wrote:

Quoted text here. Click to load it
<snip>
Quoted text here. Click to load it
waiting on your leisure, oh and I looked it up.  Bock means ram in german

Re: trappist ale
Isnt it also Brewed in the sign of Capircorn?




Quoted text here. Click to load it



Re: trappist ale
G_cowboy_is_that_a_Gnu_Hurd? wrote:

Quoted text here. Click to load it

Yep, I was aware of the bock/ram (or goat) thing...that's why you'll see
goats pictured on a lot of the bottles.  But it still has nothing to do
with Belgian dubbels or trupels!  Here are a few recipes I have here
with me...anytime candi sugar is called for in one of these, you can sub
cane sugar for light candi sugar and cane sugar plus an oz. or 2 of
carafa for dark candi sugar.

#112 Birthday Tripel

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       16.00
Anticipated OG:          1.085    Plato:              20.5
Anticipated SRM:           7.4
Anticipated IBU:          28.4
Brewhouse Efficiency:       73 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.88    Gal
Pre-Boil Gravity:      1.062    SG          15.21  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
 81.3    13.00 lbs. Pilsener                      Belgium      
1.037      2
  4.7     0.75 lbs. Crystal 11.8L                 America      
1.035     12
  3.1     0.50 lbs. Aromatic Malt                 Belgium      
1.036     25
  1.6     0.25 lbs. Biscuit Malt                  Belgium      
1.035     24
  3.1     0.50 lbs. Wheat Malt                    America      
1.038      2
  6.3     1.00 lbs. Cane Sugar                                  
1.047      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  1.75 oz.    Spalt                             Whole    5.00  24.3  60
min.
  0.25 oz.    Mt. Hood                          Whole    6.50   2.7  20
min.
  0.50 oz.    Goldings - E.K.                   Whole    4.75   1.3  5
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.00 Oz     Irish Moss                     Fining    15 Min.(boil)


Yeast
-----

BrewTek CL-300 Belgian Ale #1


Mash Schedule
-------------

Mash Name: #112 Birthday Tripel

Total Grain Lbs:   15.00
Total Water Qts:   20.00 - Before Additional Infusions
Total Water Gal:    5.00 - Before Additional Infusions

Tun Thermal Mass:   0.00
Grain Temp:        63.00 F


                     Step   Rest   Start   Stop  Heat     Infuse  
Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp    
Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     90    152     152   Infuse   165      
20.00   1.33


Total Water Qts:           20.00 - After Additional Infusions
Total Water Gal:            5.00 - After Additional Infusions
Total Mash Volume Gal:      6.20 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

#126 Belgian Strong

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       14.25
Anticipated OG:          1.077    Plato:              18.6
Anticipated SRM:           6.3
Anticipated IBU:          30.4
Brewhouse Efficiency:       73 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.88    Gal
Pre-Boil Gravity:      1.056    SG          13.73  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
 84.2    12.00 lbs. Pilsener                      Belgium      
1.037      2
  3.5     0.50 lbs. Aromatic Malt                 Belgium      
1.036     25
  1.8     0.25 lbs. Biscuit Malt                  Belgium      
1.035     24
  3.5     0.50 lbs. Wheat Malt                    America      
1.038      2
  7.0     1.00 lbs. Cane Sugar                                  
1.047      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  1.75 oz.    Spalt                             Whole    5.00  26.0  60
min.
  0.25 oz.    Mt. Hood                          Whole    6.50   2.9  20
min.
  0.50 oz.    Goldings - E.K.                   Whole    4.75   1.4  5
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.00 Oz     Irish Moss                     Fining    15 Min.(boil)


Yeast
-----

BrewTek CL-300 Belgian Ale #1


Mash Schedule
-------------

Mash Name: #112 Birthday Tripel

Total Grain Lbs:   13.25
Total Water Qts:   18.60 - Before Additional Infusions
Total Water Gal:    4.65 - Before Additional Infusions

Tun Thermal Mass:   0.00
Grain Temp:        63.00 F


                     Step   Rest   Start   Stop  Heat     Infuse  
Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp    
Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     90    148     148   Infuse   160      
18.60   1.40


Total Water Qts:           18.60 - After Additional Infusions
Total Water Gal:            4.65 - After Additional Infusions
Total Mash Volume Gal:      5.71 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Chimaybe

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       17.75
Anticipated OG:          1.093    Plato:              22.3
Anticipated SRM:          32.9
Anticipated IBU:          27.4
Brewhouse Efficiency:       73 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.75    Gal
Pre-Boil Gravity:      1.069    SG          16.84  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
 71.8    12.75 lbs. Pale Malt(2-row)              Belgium      
1.037      3
 16.9     3.00 lbs. Munich Malt(2-row)            America      
1.035     10
  2.8     0.50 lbs. Special B Malt                Belgian      
1.030    220
  2.8     0.50 lbs. Wheat Malt                    America      
1.038      2
  5.6     1.00 lbs. Candy Sugar                                
1.047    275

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  1.90 oz.    Hallertauer                       Whole    5.00  24.8  60
min.
  0.50 oz.    Mt. Hood                          Whole    4.00   2.6  15
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil)


Yeast
-----

BrewTek CL-300 Belgian Ale #1


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   16.75
Total Water Qts:   23.00 - Before Additional Infusions
Total Water Gal:    5.75 - Before Additional Infusions

Tun Thermal Mass:   0.11
Grain Temp:        63.00 F


                     Step   Rest   Start   Stop  Heat     Infuse  
Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp    
Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    150     150   Infuse   165      
23.00   1.37


Total Water Qts:           23.00 - After Additional Infusions
Total Water Gal:            5.75 - After Additional Infusions
Total Mash Volume Gal:      7.09 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

ochefort 8 Clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       14.10
Anticipated OG:          1.076    Plato:              18.5
Anticipated SRM:          27.2
Anticipated IBU:          25.5
Brewhouse Efficiency:       73 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.88    Gal
Pre-Boil Gravity:      1.056    SG          13.71  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
  3.5     0.50 lbs. Flaked Corn (Maize)           America      
1.040      1
 70.9    10.00 lbs. Pilsener                      Belgium      
1.037      2
 10.6     1.50 lbs. CaraMunich 40                 France        
1.034     46
  9.9     1.40 lbs. Candy Sugar                                
1.047    100
  1.4     0.20 lbs. Carafa Special                Germany      
1.030    302
  3.5     0.50 lbs. Special B Malt                Belgian      
1.030    114

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  0.35 oz.    Hallertau Hersbrucker             Whole    3.50   0.7  5
min.
  0.67 oz.    Hallertau Hersbrucker             Whole    3.50   5.4  30
min.
  1.55 oz.    Styrian Goldings                  Whole    4.20  19.4  60
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.33 Oz     Corriander Seed                Spice      5 Min.(boil)


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   12.70
Water Qts:   10.00 - Before Additional Infusions
Water Gal:    2.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.79 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     140  Time:  30
Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         167  Time:   5
Sparge Temp :                172  Time:   0


Total Mash Volume Gal: 3.52 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: trappist ale
Denny Conn wrote:
Quoted text here. Click to load it

Wow, did those get screwed up in posting!  Plus, it looks like #112 and
#126 are the same! I'll try one more time!

#112 Birthday Tripel

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       16.00
Anticipated OG:          1.085    Plato:              20.5
Anticipated SRM:           7.4
Anticipated IBU:          28.4
Brewhouse Efficiency:       73 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.88    Gal
Pre-Boil Gravity:      1.062    SG          15.21  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
 81.3    13.00 lbs. Pilsener                      Belgium      
1.037      2
  4.7     0.75 lbs. Crystal 11.8L                 America      
1.035     12
  3.1     0.50 lbs. Aromatic Malt                 Belgium      
1.036     25
  1.6     0.25 lbs. Biscuit Malt                  Belgium      
1.035     24
  3.1     0.50 lbs. Wheat Malt                    America      
1.038      2
  6.3     1.00 lbs. Cane Sugar                                  
1.047      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  1.75 oz.    Spalt                             Whole    5.00  24.3  60
min.
  0.25 oz.    Mt. Hood                          Whole    6.50   2.7  20
min.
  0.50 oz.    Goldings - E.K.                   Whole    4.75   1.3  5
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.00 Oz     Irish Moss                     Fining    15 Min.(boil)


Yeast
-----

BrewTek CL-300 Belgian Ale #1


Mash Schedule
-------------

Mash Name: #112 Birthday Tripel

Total Grain Lbs:   15.00
Total Water Qts:   20.00 - Before Additional Infusions
Total Water Gal:    5.00 - Before Additional Infusions

Tun Thermal Mass:   0.00
Grain Temp:        63.00 F


                     Step   Rest   Start   Stop  Heat     Infuse  
Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp    
Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     90    152     152   Infuse   165      
20.00   1.33


Total Water Qts:           20.00 - After Additional Infusions
Total Water Gal:            5.00 - After Additional Infusions
Total Mash Volume Gal:      6.20 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Chimaybe

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       17.75
Anticipated OG:          1.093    Plato:              22.3
Anticipated SRM:          32.9
Anticipated IBU:          27.4
Brewhouse Efficiency:       73 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.75    Gal
Pre-Boil Gravity:      1.069    SG          16.84  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
 71.8    12.75 lbs. Pale Malt(2-row)              Belgium      
1.037      3
 16.9     3.00 lbs. Munich Malt(2-row)            America      
1.035     10
  2.8     0.50 lbs. Special B Malt                Belgian      
1.030    220
  2.8     0.50 lbs. Wheat Malt                    America      
1.038      2
  5.6     1.00 lbs. Candy Sugar                                
1.047    275

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  1.90 oz.    Hallertauer                       Whole    5.00  24.8  60
min.
  0.50 oz.    Mt. Hood                          Whole    4.00   2.6  15
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil)


Yeast
-----

BrewTek CL-300 Belgian Ale #1, Chimay bottle culture, or WY1214


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   16.75
Total Water Qts:   23.00 - Before Additional Infusions
Total Water Gal:    5.75 - Before Additional Infusions

Tun Thermal Mass:   0.11
Grain Temp:        63.00 F


                     Step   Rest   Start   Stop  Heat     Infuse  
Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp    
Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    150     150   Infuse   165      
23.00   1.37


Total Water Qts:           23.00 - After Additional Infusions
Total Water Gal:            5.75 - After Additional Infusions
Total Mash Volume Gal:      7.09 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Rochefort 8 Clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       14.10
Anticipated OG:          1.076    Plato:              18.5
Anticipated SRM:          27.2
Anticipated IBU:          25.5
Brewhouse Efficiency:       73 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    6.88    Gal
Pre-Boil Gravity:      1.056    SG          13.71  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin      
Potential SRM
-----------------------------------------------------------------------------
  3.5     0.50 lbs. Flaked Corn (Maize)           America      
1.040      1
 70.9    10.00 lbs. Pilsener                      Belgium      
1.037      2
 10.6     1.50 lbs. CaraMunich 40                 France        
1.034     46
  9.9     1.40 lbs. Candy Sugar                                
1.047    100
  1.4     0.20 lbs. Carafa Special                Germany      
1.030    302
  3.5     0.50 lbs. Special B Malt                Belgian      
1.030    114

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil
Time
-----------------------------------------------------------------------------
  0.35 oz.    Hallertau Hersbrucker             Whole    3.50   0.7  5
min.
  0.67 oz.    Hallertau Hersbrucker             Whole    3.50   5.4  30
min.
  1.55 oz.    Styrian Goldings                  Whole    4.20  19.4  60
min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.33 Oz     Corriander Seed                Spice      5 Min.(boil)


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   12.70
Water Qts:   10.00 - Before Additional Infusions
Water Gal:    2.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.79 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     140  Time:  30
Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         167  Time:   5
Sparge Temp :                172  Time:   0


Total Mash Volume Gal: 3.52 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Re: trappist ale
Thanks for the recipes, I looked them over and don't know if I can find all
the ingredients, but it gives me an idea of amounts which is precious.
Just woke up today and checked the weather, looks conducive to beer making.
Thanks again.  

Re: trappist ale
G_cowboy_is_that_a_Gnu_Hurd? wrote:
Quoted text here. Click to load it

Good luck!  The Roche 10 recipe is especially good!  Nearly
indistinguishable from the real thing in a side by side tasting.


    ---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: trappist ale
The Chimaybe is my pick, I'm going to give it a go after the Cherry Stout I
just picked everything up for. Thanks a bunch!

btw. What Chimay is it modeled after? the triple?, Red? Just a newbie at
this and cant quite tell by the ingredients.


Thanks

Dan

Quoted text here. Click to load it
all
making.



Re: trappist ale
Dan Baker wrote:
Quoted text here. Click to load it


The Premiere..red label.  I recommend a yeast culture from a bottle of
Chimay red for it.  It's easy to do and I like it WAY better than, say,
WY1214.

    ------------>Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: trappist ale
Quoted text here. Click to load it
all
making.

In your recipes you mention Rochefort 8 clone and here you mention Roche 10,
I love both the 8 and the 10 but just to be sure is it the 8?

I will surely try it (and the others) when i finally make the move to full
grain, thanks for the recipes.
--
Altair (:-o)>=® (supprimer/remove nospam@ pour répondre/to reply)
"The History of every major Galactic Civilisation tends to pass through
three distinct and recognisable phases... characterised by the questions How
can we eat? Why do we eat? and Where shall we have lunch?"
Douglas Adams.



Re: trappist ale
Altair wrote:

Quoted text here. Click to load it

The recipe I posted is for the 8.  If you add some extra sugar to get
the OG up, it's the 10.

    -------------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: trappist ale
On Wed, 04 Aug 2004 17:08:15 -0500, G_cowboy_is_that_a_Gnu_Hurd?

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northernbrewer.com and morebeer.com are a couple places I go through
to get ingredients.  I've bookmarked a few others but I usually find
what I need through both of them.



Re: trappist ale
Denny Conn wrote:

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Am I being pedantic, but aren't Trappist ales supposed to made in a
Trappist monastery, otherwise it's known as an Abbey ale? Or are there
distinct styles of Trappist vs Abbey, just as there are styles of
'champagnes' (blanc blanc, petit verdo..)
which aren't made in Champagne?
rb

Re: trappist ale
rb wrote:

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why, you want some?

Re: trappist ale
G_cowboy_is_that_a_Gnu_Hurd? wrote:

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you offering?

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