This looks like a good recipe for anyone fancying a go at a Belgian ale. Nice choice of liquid Belgian yeasts suggested. You won't get 6-row malt over here but just use all pale malt. If you can do a stepped mash, great, if not just do a single temperature mash at 65-ish, I reckon.
"The name of the game when brewing this Trappist-style ale from Spencer Brewery is balance. Brewed in Spencer, Mass., this beer is so perfectly put together that the final product is layered, complex, and keeps you wanting more. Focus on quality and precision when brewing this recipe and you won’t be disappointed!"
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Spencer Brewery Trappist Ale
- 6.0 lbs (2.72 kg) 2- row malt
- 3.5 lbs (1.58 kg) 6-row malt
- 0.5 lbs (226 g) CaraMunich malt
- 0.35 oz (10 g) Perle hops, 7.75% a.a. (90 min)
- 0.5 oz (14 g) Cascade hops, 7% a.a. (30 min)
- Belgian yeast (Wyeast 1214, 1388, 1762 or WLP 530, 550)
- Original Gravity: 1.054
- Final Gravity: 1.013
- ABV: 5%
- IBU: 20
- SRM: 6
To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine.
Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule.
Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week.
Then transfer into a green beer tank, leaving the spent yeast behind.
Chill to 41°F (5°C) and mature for one week.
Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C).