Belgian Specialty Ale – All Grain

Statistics

General Info

Named for my father - specifically, the name that his grandchildren call him. This is truly "Papa's" beer.

A bit of history from Wikipedia:

Most Trappist breweries also feature a "patersbier" or "fathers' beer" that is only available within the monastery. This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the monastery's on-site café. The term "patersbier" does not designate a style as such; is usually a weaker version of the one of the regular beers, and may only be offered to the Brothers only on festive occasions, both of these facts relating to the Trappist tradition of austerity.

Comments

Added 5g of gypsum to mash water.

Post boil amount was a bit low. Added about 3/4 gal of RO water to the kettle to top up.

Malts and Grains

Amount Malt/Grain %
15.00 pounds German Pilsen Malt (2-Row) 78.9%
4.00 pounds American Wheat Malt 21.1%
19.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1/4 tsp. Irish Moss 20 minutes

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
0.50 ounces Hallertauer Mittlefruh 10 min 4.5%
1.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Two Step Temperature Mash, Light Bodied Beer

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 122°F

Add 100% of mash water at 129° F / 54° C

2 Saccharification 75 min. 150°F

Heat to 150° F / 65.5°C over 15 minutes

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Denver, Colorado

Procedure

Single infusion at 147°F.

Or a traditional step mash:

  • Protein Rest: 135°F for 15 minutes.
  • Beta Saccharification Rest: 145°F for 35 minutes.
  • Alpha Saccharification Rest: 165°F for 25 minutes.
  • Mash out: 172°F for 5 minutes.

Pitch at 65°F and let the fermentation temperature rise naturally.

Ready to drink in 4-6 weeks.

Fermentation and Aging

Primary:
14 days @ 70° F

Papa Patersbier

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 6.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11.2    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: