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.
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.
|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%|
|1.00 pounds||Sucrose (Table Sugar)|
|1/4 tsp.||Irish Moss||20 minutes|
|1.00 ounces||Magnum||60 min||12.5%|
|0.50 ounces||Hallertauer Mittlefruh||10 min||4.5%|
|1.50 ounces||Total Hop Weight|
|Abbey Ale||White Labs||WLP530||2000 ml|
Mash with a direct heat source to maintain temperature.
|1||Protein Rest||30 min.||122°F||
Add 100% of mash water at 129° F / 54° C
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
Single infusion at 147°F.
Or a traditional step mash:
Pitch at 65°F and let the fermentation temperature rise naturally.
Ready to drink in 4-6 weeks.
|Str Water Amt:||6.3|
|Str Water Temp:|
|Sp Water Amt:||11.2|
|Sp Water Temp:|