This is a modified version of a recipe I got from my local homebrew store, Hoggetowne Ale Works. The primary modification is in the adjunct sugars used. I'm happy with how this one turned out, and as it ages it continues getting better. I brewed this on Jan 04, 2009, and after 5 days in the primary fermenter I transfered it to a secondary fermenter for another 10 days bottling on Jan 18. After one week I tried my first bottle and it was OK, but not good yet. After two weeks in the bottle some of the flavors mellowed out and it started getting good- every time I've had it since then it's better each time. I made the mistake of leaving one of these in the fridge for too long and it really inhibited the flavor when served cold- too much alcohol and too much "pepper" in the taste. After letting the beer get back up to room temp it was good again! One feature of this recipe is the white labs "Trappist Ale" liquid yeast. As this fermented it released some intense banana ester smells which are still a bit noticeable in the final beer- I enjoy this.
- 3 cans (10 lbs) Breiss CBW Pilsen light LME
- 5 oz Aromatic malt
- 5 oz Biscuit malt
- 1 lb Belgian Candy sugar
- 21 oz Belgian Perl sugar
- 1 lb Tupelo honey
- .5 oz Sterling hop pellets and .3 oz magnum hop pellets @ 60min
- .5 oz Saaz hop pellets @ 20 min
- .5 oz Saaz hop pellet @ 5 min
- 1 tablet whirfloc @ 15 min
- WhiteLabs "Trappist Ale" yeast WLP500
I performed a "mini mash" in 2 gallons of purified water from my local grocery store. I did 15 min @ 130 deg F for a "protein rest" and then 45 min @ 150 - 155 deg F. Then sparged w/ 1/2 gal water @ 170 F.
After the sparge I added the LME and the adjunct sugars and honey. Brought to a boil for 60 minutes adding hops and whirlfloc per the times listed in the ingredient list above.
The initial gravity was ~1.075.
Pitched yeast @ 72 deg.
Final gravity was 1.014.