Trappist Hollywood Style

This is a standard Trappist Dubbel with a little darker color and bitterness to suit my tastes.

Brewer:	Tom Healy		Email:	tom1aki1adam1@mac.com
Beer:	Trappist Hollywood Style		Style:	Belgian Dubbel
Type:	Partial mash		Size:	5.5 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	32 IBU
OG:	1.076		FG:	1.023
Alcohol:	6.8% v/v (5.4% w/w)
Water:	2 tablespoon Gypsom (1 in mash, 1 in fermenter) Mash water was soft tap boiled. make up water was same but purified commercially. ALSO 1/2 teaspoon epson salts, 1/4 teaspoon sodium chloride.
Grain:	3 lb. British pale 1 lb. Belgian Aromatic 1 lb. Gamb? Honey Malt 8 oz. American chocolate 6 oz. Wheat Flour
Mash:	75% efficiency
	°Standard 155°F mash @ 1 hour, mixed often
Boil:	90 minutes	SG 1.139	3 gallons
	7 lb. Light malt extract(Alexanders)
	Irish moss only. BOIL longer as I had poor hop utilization, especially with the SAAZ flavor.
Hops:	2 oz. Eroica (9% AA, 60 min.) 2 oz. Saaz (5% AA, 15 min.)
Yeast:	White Labs Trappist (suggest starter next time) This is a much stronger / forgiving yeast than I thaught. Evidence that it is from Chimay. I have even made excellent breads from it.This is a fully modern strain which retains some wonderful archaic characteristics.
Log:	Fermentation lagged until brought to 70°F. Once activated, very strong even at 60 - 65°. PRIMARY- 7 full Days, Refridgerator @ 40°F- 5 DAys VERY CLEAR for not fining (forgot)
Carbonation:	Used .65 cup of corn sugar/ sucrose - use more! NICE conditioning even after 4 days @ 65°
Tasting:	Noticable increase in carbonation 2-3 & 4 days. Should have used 3/4 cup dextrose for priming. Developed subtle fruitiness esters with the desireable "yeasty" aroma (but not enough for my tastes). Over-all a good, drinkable example. Recommend fermentation at a higher temp for greater "trappist-type" character and more priming sugar. This one slightly more "creamy"(and bitter) than some commercial examples. THIS is another batch that makes me say, "Why did I ever BUY beer, this is so much better!"

Recipe posted 02/08/04.