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trappist ale

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?

Reply to
G_cowboy_is_that_a_Gnu_Hurd?
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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....

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

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

Reply to
Denny Conn

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?

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

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

----------->Denny

Reply to
Denny Conn

why, you want some?

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

Ok...sometime this week...

Nope, bock is a type of German lager. ----------->Denny

Reply to
Denny Conn

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

Reply to
rb

You are correct...what we're discussing is more properly called a "Trappist style" beer.

------------>Denny

Reply to
Denny Conn

you offering?

Reply to
rb

umm, sure! I can send you some yeast right away. Sorry, that's all I have at the moment. But I could use some suggestions on sending beer long distances.

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

waiting on your leisure, oh and I looked it up. Bock means ram in german

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

Isnt it also Brewed in the sign of Capircorn?

Reply to
Dan Baker

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.

Reply to
Denny Conn

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.

Reply to
Denny Conn

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.

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

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

---------->Denny

Reply to
Denny Conn

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

Reply to
Dan Baker

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

Reply to
Denny Conn

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.

Reply to
Anonymous

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