Noble Trappist Style Ale (Extract)
Regular strength (“enkel”) trappist ale. There are only 7 places that can brew authentic trappist ale which must meet these requirements:
- The beer must be brewed within the walls of a Trappist abbey, by or under control of Trappist monks.
- The brewery, the choices of brewing, and the commercial orientations must obviously depend on the monastic community.
- The economic purpose of the brewery must be directed toward assistance and not toward financial profit.
There are currently seven breweries that are allowed to have their products wear the Authentic Trappist Product logo:
- Bières de Chimay
- Brasserie d’Orval
- Brasserie de Rochefort
- Brouwerij Westmalle
- Brouwerij Westvleteren
- Brouwerij de Achelse Kluis
- Brouwerij de Koningshoeven
Since I’m obviously not a Belgium Monk or live in a Abbey, This is a Trappist “Style” Ale.
- 6 lbs Gold Liquid Malt Extract (LME)
- 1 lb Clear Candi Sugar
- 8oz Caramel 40
- 8oz Carapils
- 1oz Styrian Golding Hops
- 2oz Hallertau Hops
- Wyeast Trappist Ale yeast (#3787)
Steep grains @ 155°F for 30min in 2 gal tap water
Add LME (try not to scorch them on the bottom of you pot) stir until the LME is dissolved.
At first boil (60min), 2oz Hallertau Hops.
(10 min) add 1 lb Clear Candi Sugar, still until candi is desolved
(2 min) add 1oz Styrian Golding Hops
Cool wort to below 80°F, add to Primary fermentor, top with more water to make 5 Gal.
Take Hydrometer reading. Specific Gravity should be around 1.049-1.053
Aerate and Add yeast.
Keep primary in dark place and when the temp is consistent (wrap in a dark blanket/cloth if needed) Keep in Primary for about 7 days and the FG is 1.010-1.012 then transfer to Glass Carboy for another 7-10days.
(I kegged mine in a 5 gal Corney) but for bottling sanitize 48 12oz Bottles. Boil 1 cup of water and 5oz priming sugar for 5 minutes. Cool, then add to secondary, GENTLY mix as not to stir up the sediment. Then using a siphon fill bottles cap and drink after 4 weeks.