Quite some time ago, in the heady, pre-COVID days of late 2019, the homebrew club to which Mike and Jesse have sword fealty hosted an internal competition for Trappist Singles (BJCP 26A). Mike and Mike and Jerry and several others brewed a beer for this competition, but Jesse was left out because Jesse drug his feet a bit too much. (And to be fair, he had also just started brewing). Well, this is the recipe that he used to make his introductory Trappist Single. It is a “clone” of Spencer Brewery Trappist Ale (which is delicious and, if you haven’t tried it, you should do so at your earliest convenience) which can be found on the American Homebrewers Association web site, but, for your convenience, is also provided here.
We did an episode of CoBrewTalk Video analyzing this beer because there was something off about it and Jesse asked Mike for his feedback. There was a theory posited and a suggestion made (you’ll have to watch the video for that) but in the end, this turned out to be fairly close to the beer being paid homage.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
90 min |
20.51 |
5.85 |
1.051 |
1.011 |
5.21 |
Fermentables
| Name |
Amount |
% |
| Pale 2-Row |
6 lbs |
60 |
| Pale 6-Row |
3.5 lbs |
35 |
| CaraMunich I |
8 oz |
5 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Perle |
0.5 oz |
90 min |
Boil |
Pellet |
6.4 |
| Cascade |
0.5 oz |
30 min |
Boil |
Pellet |
6.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Baking Soda |
0.02 oz |
90 min |
Mash |
Water Agent |
| Calcium Chloride (dihydrate) |
0.21 oz |
90 min |
Mash |
Water Agent |
| Gypsum |
0.11 oz |
90 min |
Mash |
Water Agent |
| Yeast Nutrient |
0.17 oz |
10 min |
Boil |
Other |
| Whirfloc |
35.27 oz |
10 min |
Boil |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Abbey Ale Yeast WLP530 (WLP530) |
White Labs |
78% |
66°F - 72°F |
Mash
| Step |
Temperature |
Time |
|
145°F |
45 min |
|
162°F |
15 min |
