#133SEPTEMBER 2013
BELGIAN TRAPPIST Download BeerXML
THIS BEER IS
Our Unleash the Yeast series was an epic experiment into the differences in aroma and flavour provided by switching up your yeast. We brewed up a wort with a light caramel note and some toasty biscuit flavour, and hopped it with Amarillo and Centennial for a citrusy bitterness. Everything else is down to the yeast.
Abbey style yeasts add distinctive spicy and fruity notes, and dry out the finished beer.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 6.3% | |
| Target FG | 1012.0 | |
| Target OG | 1060.0 | |
| EBC | 30.0 | |
| SRM | 15.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 80.00% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 25°C | 77°F |
INGREDIENTS
MALT
| Extra Pale | 4.58kg | 10.1lbs |
| Caramalt | 0.25kg | 0.6lbs |
| Dark Crystal | 0.06kg | 0.1lbs |
| Munich | 0.25kg | 0.6lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Centennial | 5.0g | Start | Bitter |
| Amarillo | 5.0g | Start | Bitter |
| Centennial | 10.0g | Middle | Flavour |
| Amarillo | 10.0g | Middle | Flavour |
| Centennial | 17.5g | End | Flavour |
| Amarillo | 17.5g | End | Flavour |
YEAST
- WLP500 Monastery Ale
FOOD Pairing
- Roast beef with spicy jus
- Ginger bread cookies
- Orange tart
BREWER'S TIP
Play around with the fermentation temperature to get the best flavour profile from the individual yeasts.