Homebrewing Recipe: Patersbier with a Twist
Ever heard of Patersbier? Can’t blame you, not many people have, there are no commercial versions. This beer is only brewed for the Trappist monks as a lower abv beer. Since I’d never heard of this beer, I bought an All Grain Kit from Norther Brewer, because it sounded like a great summer beer. But alas, like most kits I buy I can’t leave well enough alone, I need to make it my own…
- 9 lbs Belgian Pilsner malt
Single Infusion Mash:
Mash grains at 147° for 60 minutes with 11.5 quarts of water (1.25 quarts per pound of grain). Sparge 45-60 minutes at 170°. make sure you do a run off and add it back to the mash tun. I also give the grains a good swirl every 20 minutes or so during the mash.
Protein rest: 135° for 15 min
Beta Saccharification rest: 145° for 35 min
Alpha Saccharification rest: 165° for 25 min
Mashout 172° for 5 min
- 60 min – 1 oz German traditional Hops(5.7%)
- 15 min – whirlfloc tablet
- 10 min – 1/2tsp Wyeast Brewer’s Nutrient Blend
- 10 min – 1/2 oz whole leaf Sorachi Hops (11.8%)
The original recipe called for Saaz hops (1/2 oz @ 10 min). I thought this would be a great beer to showcase the flavor of teh Sorachi. Whether or not it still qualifies as a Patersbier, I don’t know (and dont care
Wyeast #3787 Trappist High Gravity Yeast, no starter. OG: 1.052 (80% efficiency). fermented between 72-75° (yeast range is 64-78°). This yeast is highly active, will want a blowoff tube.
Enjoy! If you make this recipe, I’d love to hear how it turns out.