Posts Tagged ‘belgian’

trappist weisse

Thursday, June 2nd, 2011

as I sat in the lineup at el porto last week, I came to the realization that the impending summer months meant BBQ season was rapidly approaching.

  • a quick mental tally of my kegged beverage stockpile (IPA, stout, funky saison, wild patersbier, cider, mead) led me to realize that I was sorely lacking in approachable session beers.
  • since (unfortunately?) many guests of overcarbed’s HQ prefer something more “standard” (read: not funky, sour, hoppy, or dark) with their pulled pork, I had to come up with a quick solution.
  • after considering my prerequisites (kegged and ready to drink within a month, simple recipe, ingredients already on hand, light and sessionable), I kept coming back to EdWort’s elegantly simple bavarian hef recipe.  I stepped up the recipe to 11 gallons, adjusted for my efficiency, subbed in american wheat for german, and swapped out the wyeast 3068 for my patersbier slurry of WLP500:
    • 1.00 lb Rice Hulls (0.0 SRM) Adjunct 4.76 %
      13.00 lb White Wheat Malt (2.4 SRM) Grain 61.90 %
      7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 33.33 %
      1.50 oz Hallertauer [4.80 %] (45 min) Hops 9.5 IBU
      0.50 oz Hallertauer [4.80 %] (15 min) Hops 1.7 IBU
      1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale
  • I dubbed this beer a “trappist weisse,” as a belgian strain was used, but no gruit-based spices were added, and the hops/malt are in line with a bavarian weisse.
  • a sprained knee during cleanup sidelined my brewday, so oxygenation and gravity calculations took a backseat to elevation and icing and AP helped clean up, move the fermenter, and pitch the slurry.  in two weeks the beer will be racked to kegs, and in two more this summer session wheat will be ready to go!

homebrewed belgian quadrupel

Tuesday, October 6th, 2009

belgian quad straight from the tap

about a year ago I decided to brew one of my favorite styles – a belgian quadrupel.

  • I love the general complexity, intense flavor, and alcohol bite of a well-made quad.  some of my favorite (accessible) quads are pannepot old fisherman’s ale, st. bernardus abt 12, and rochefort 10.
  • I especially enjoy the “cola” flavors of the 10, so I initially was planning on brewing a clone of that brew, but BYO came out with an extract clone recipe for the abt 12 that looked too good to pass up.  I can’t find that issue for the life of me, but I managed to find the all-grain counterpart online:
    • St. Bernardus 12
    • OG=1.103
    • FG.=1.017
      IBU=15
      SRM=37
      ABV.=11%

      10#’s Pilsener malt
      3.0 #’s Munich malt
      1.0 #’s aromatic malt
      0.5 #’s Carafa Special III malt
      3.0 #’s Belgian candi syrup (Dark 2) (15 min)
      3.5 AAU Wye Challenger hops
      (60 min) (0.50 oz. 7% alpha acids)
      1.3 AAU Styrian Goldings (20 min)
      (0.25 oz. of 5% alpha acid)
      Wyeast 3787 (Trappist High Gravity) yeast

      Step by Step:
      Mash with a 15 minute rest at 135 deg.F, a 35 minute rest at 145 deg F, and a 25 minute rest at 165 deg F, a 5 minutes at 172 deg F. Boil wort for 60 minutes, adding hops and sugars at times indicated in the ingredient list. Cool wort and aerate. Pitch yeast at 70 deg. F. Let fermentation temperature rise to around 83 deg F. Rack beer to secondary and condition for six to eight weeks at 50 deg. F. Carbonate to 3.0 – 3.5 volumes of CO2.

  • I remember that I may have substituted 1762 for the 3787, but it was a while back.  both yeasts seem great for this brew.
  • A few weeks back I tapped the keg (after close to a year in secondary), and was definitely satisfied with the results.  The beer has a fruity, mildly alcoholic nose, and is smooth and drinkable with good mouthfeel.  The taste has hints of cola and molasses, has fine carbonation, and leaves a sticky sweet finish in the glass.  There is plenty of this beer left, and you can only drink so much at a time, but I am already dreading the eventual kicking of this keg!

quad in the glass

top view of the quad