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Trinity Ale

Brewer: Chris Johnson Email: chrisedjohn@gmail.com
Beer: Trinity Ale Style: Belgian Pale Ale
Type: All grain Size: 5.5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 22 IBU
OG: 1.049 FG: 1.008
Alcohol: 5.3% v/v (4.2% w/w)
Water: tap water only; 2nd batch to add 1g cal chl and 0.5g gypsum to mash/sparge water (soft for style).
Grain: 4 lb. American 2-row
3 lb. Wheat malt
1 lb. Flaked oats
1 lb. German Pilsner
Mash: 81% efficiency
10-20 min @ 112F (Ferulic acid rest for banana esters)
60-90 min @ 154
Boil: 60 minutes SG 1.043 6.25 gallons
0 oz.
Hops: .75 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 15 min.)
0 oz. Cascade (aroma)
Yeast: 1762 Belgian Abbey II Yeast/2nd: Trappist High Gravity
Log: 1st batch: Fermented in primary for 24 days (approx. 64F)/2nd: Start at 64F and up 1 degree/day to primary at 70F (perhaps warmer per yeast)
Carbonation: 3.5 volumes Corn Sugar: 6.87 oz. for 4.8 gallons @ 70°F
First batch too low (2.4 vol), up the carbonation to 3.5 vol.
Tasting: First batch. Descernable oatmeal mouth feel - nice. Too subtle on the aroma/esters - ferment warmer next time. Too low bitterness and could use more hop flavor/aroma. Nice color.

Recipe posted 03/24/10.