Beamer’s Base Hit – Trappist Single Recipe (Category 26A)
On Episode 25: Trappist Single Tasting, we had Jerry and Mike M as guests, and both of them brought their homebrewed examples of this style (Category 26A). Both of these fine gentlemen were nice enough to share their recipes, however Jerry was out of town for a little bit, so there was a small delay in getting the recipe. Good things come to those who wait, and this is no exception. Jerry’s recipe is below. (You can find Mike M’s recipe here)
Recipe Type: Brew in a Bag
Fermentables:
- 7LB Pilsner Malt
- 2oz Acid Malt
- 6oz Belgian Candi Sugar (Clear)
Hop Additions:
- 2oz Saaz (2.5%AA) – 60 minutes
- 1oz Saaz (2.5%AA) – 45 minutes
- 1oz Saaz (2.5%AA) – 30 minutes
- 1oz Saaz (2.5%AA) – 15 minutes
- 1oz Saaz (2.5%AA) – 5 minutes
Yeast: 1 Package White Labs WLP500
OG: 1.053
FG: 1.008
ABV: 5.9%
IBU: 41
Mash grains at 152 degrees F for 75 Minutes, then raise temp to 168 degrees F for mash out.
Jerry fermented at 68 degrees F, then raised it to 72 Degrees F after about a week, held it there for another week, then crashed it to 42 before kegging.
