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Trappist Stout
If the Trappist monks made stout(maybe a few Irish clergymen wandered over to the mainland?), this is my idea of what it would be like.
| Brewer: | Setanta | Email: | setanta14@hotmail.com | |||||
| Beer: | Trappist Stout | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 38 IBU | |||||
| OG: | 1.092 | FG: | 1.014 | |||||
| Alcohol: | 10.0% v/v (7.9% w/w) | |||||||
| Water: | 1/3 oz. Burton Water Salts | |||||||
| Grain: | 10 lb. Belgian pale 2 lb. Wheat malt 8 oz. Belgian aromatic 8 oz. Belgian biscuit 8 oz. Belgian CaraVienne 8 oz. Belgian Special B 4 oz. British chocolate 4 oz. British black patent 8 oz. Roasted barley 8 oz. Flaked oats |
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| Mash: | 90% efficiency | |||||||
| Step infusion with acid rest @ ~95° for 15 minutes, protein rest @ ~120° for 15 minutes, conversion at ~155-165° for 60 minutes, mash out 170° for 5 minutes | ||||||||
| Boil: | 60 minutes | SG 1.110 | 5 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Irish moss last 15 minutes of boil | ||||||||
| Hops: | 1 oz. Saaz (3.75% AA, 60 min.) 1 oz. Styrian Goldings (5.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Styrian Goldings (5.5% AA, 15 min.) 1 oz. Tettnanger (4.5% AA, 15 min.) |
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| Yeast: | Blend of Wyeast 1084 Irish Ale and 3787 Trappist High Gravity, 1 quart starter | |||||||
| Log: | Mash: Makes a very sticky mash, keep it watery and make sure you stir all the way to the bottom thoroughly when applying heat for next rest level. Boil: Full rolling boil for 60 minutes when attained. I have a stream very nearby, so I put the brew kettle right in the running water to chill it...takes only 5-10 minutes! Fermentation: Glass primary: very vigorous fermentation after slow start Glass secondary: rack @7 days to leave most of trub behind Bottle: @ 14 days w/ 3/4 cup priming sugar and store at least 2 months before opening first bottle |
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| Carbonation: | 2.2 volumes | Cane Sugar: 3.96 oz. for 6 gallons @ 65°F | ||||||
| Tasting: | Takes about 3-4 months to age propery, but well worth the wait. Head retenion is spectacular, mouth feel is very creamy yet effervescent, very malty throughout the flavor spectrum due to grain balance, starts grainy and tart and finishes with toffy, coffee, and smoke. My best creation so far... | |||||||
Recipe posted 12/28/01.
