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Belgian Reserve Ale
I found this recipe on the Beer Hunter Online web site.
Alan Moen wrote a nice series on the six Trappist monistaries and
provided a recipe that is representitive of each. This recipe is in
the article about the Rochefort brewery. I have scaled it a bit to fit
my brewery effeciency. I recommend checking out the
article http://www.beerhunter.com/brewers/index15.html.
| Brewer: | Tom Fries | Email: | tfries@netgate.net | |||||
| Beer: | Belgian Reserve Ale | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.089 | FG: | 1.012 | |||||
| Alcohol: | 9.9% v/v (7.8% w/w) | |||||||
| Water: | Mash and sparge water treated with lactic acid to achieve a pH 5.6 | |||||||
| Grain: | 11 lb. British Pilsner 3 lb. American Munich 4 oz. British crystal 95-115L |
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| Mash: | 79% efficiency | |||||||
| 131°F for 30 min 151°F for 90 min 165°F for 10 min Sparged with a bit more that 4 gals @168°F |
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| Boil: | 90 minutes | SG 1.064 | 7 gallons | |||||
| 1 lb. Belgian Dark candi sugar | ||||||||
| Hops: | 1 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Hallertauer Tradition (4.25% AA, 10 min.) |
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| Yeast: | White Labs Trappist Ale yeast in a 1 qt starter. | |||||||
| Log: | Brewed 12/16/97. Primary ferment 68° for 7 days. Secondary ferment 68° for 14 days. |
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| Carbonation: | Primed with 1/3 cup corn sugar. I kegged 3 gallons and bottled the rest. |
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| Tasting: | Tapped the keg on 2/28/98. This beer is very tasty. My Belgian beer expert friend commented that with another month of aging this beer will be great. |
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Recipe posted 03/30/98.
