CRAFT BEER BREWING

Spencer Brewery Trappist Ale

his recipe is in conjunction with our Style of the Month: Trappist Ale series (part 1). This recipe was provided by Spencer Trappist Brewery. For tips on brewing Trappist beers, check out our 4 Trappist Brewing Tips.

Before diving into this recipe, please know that Trappist ale is not a beer style, rather the place where a particular ale is brewed. In other words, if you’re not an International Trappist Association-recognized brewery, you’re making Abbey beers.

Just like many Trappist beers, this recipe is simple and will work best with the freshest ingredients. The malt bill is straightforward and simple, and is fully utilized from the rests during the mash rather than sourcing special, exotic malts.

The idea behind this recipe is balance, balance and balance. The malt, yeast, hops and water are so wonderfully put together that the final product is layered, complex, difficult to put a finger on one character and keeps you wanting more. Keep focused on quality and precision when brewing this recipe and you won’t be disappointed!

Spencer Brewery Trappist Ale | 

INGREDIENTS

  • For 5 Gallons (18.93 L)
    • 6.0 lbs (2.72 kg) 2- row malt
    • 3.5 lbs (1.58 kg) 6-row malt
    • 0.5 lbs (226 g) CaraMunich malt
    • 0.35 oz (10 g) Perle hops, 7.75% a.a. (90 min)
    • 0.5 oz (14 g) Cascade hops, 7% a.a. (30 min)
    • Belgian yeast (Wyeast 1214, 1388, 1762 or WLP 530, 550)

    SPECIFICATIONS

    • Original Gravity: 1.054
    • Final Gravity: 1.013
    • ABV: 5%
    • IBU: 20
    • SRM: 6

    DIRECTIONS

    To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine.

    Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule.

    Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week.

    Then transfer into a green beer tank, leaving the spent yeast behind.

    Chill to 41°F (5°C) and mature for one week.

    Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C).

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