Trappistyle

My attempt to recreate a Trappist beer. My local homebrew shop merchant told me that the yeast in the bottom of the Chimay Blue bottle I originally planned on using was not the same yeast used for the fermentation. He was out of Wyeast #1214, so he recommended Safbrew S-33 as a suitable alternative.

The measured OG was 1.086.

I'll post later when I try it out.

Brewer:	Mike Reidy		Email:	-
Beer:	Trappistyle		Style:	Belgian Tripel
Type:	Extract w/grain		Size:	5 gallons
Color:	36 HCU (~17 SRM)		Bitterness:	6 IBU
OG:	1.093		FG:	1.016
Alcohol:	9.9% v/v (7.8% w/w)
Water:	Bottled "Spring water".
Grain:	.5 lb. Cara 20L Castle (Belgium) .4 lb. Cara-Pils 1.3-1.5L Breiss .1 lb. Chocolate 325-375L Breiss
Steep:	Crushed grains steeped at 150°F for 30 min in 1 gal.
Boil:	60 minutes	SG 1.232	2 gallons
	6 lb. Light dry malt extract 3 lb. Amber dry malt extract 1 lb. Brown sugar
	1 tsp. Irish moss added at 15 min before end of boil.
Hops:	2 oz. Hallertauer (4.2% AA, 60 min.) 1 oz. Styrian Goldings (aroma)
Yeast:	Safbrew S-33 resuspended in 100 mL warm H2O 30 min, then 1 cup of H20 containing 1 tbsp DME, 1 tbsp table sugar, 0.5 tsp yeast nutrient was added. 15-20 min later activity was evident and pitched into the cooled wort.
Log:	primary: 10 days seconday: 7 days
Carbonation:	Primed with 5 oz corn sugar.

Recipe posted 02/10/07.