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…
Grist:
- 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.
OR
Multi Step Mash Schedule:
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
Boil:
- 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 🙂
Fermentation:
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.
What about St. Bernardus Pater 6? (http://beeradvocate.com/beer/profile/259/1856) It’s a bit high in ABV for a Patersbier, but you might consider it a commercial version.
@Steve, Could be… BA lists it as a dubbel and it does seem high in abv. also if you look at the other St. Bernardus beers with each step up in beer the name matches the a monk rank. pater is the lowest monk, then Prior… Abott (head of the Monastary). In this case I think pater refers to a monk title rather then style.
I do a 90 minute boil, with the addition of honey or agave syrup! Mash at 148, for about 75 minutes, and also like to stir it up every 20 minutes. Belgian/Canadian Yeast. comes out to about 7% ABV.
Like I said, very popular, and everyone begs for this beer.