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
|Beer:||Belgian Reserve Ale||Style:||Belgian Tripel|
|Type:||All grain||Size:||5 gallons|
|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
|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
|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.)
|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.
|Carbonation:||Primed with 1/3 cup corn sugar. I kegged 3 gallons and bottled the
|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.
Recipe posted 03/30/98.