RecipeDB - Trappist 2002

[warrenlw63]

Trappist 2002

Ale - Belgian Strong Ale
All Grain

Brewer's Notes

Great beer. Flavour is very much true to style and similar to Chimay Blue. My yeast was a slurry from a previous batch, primary ferment temp 18 degrees. Not the first choice for the style but had a nice plum/raisin profile. Sugar was Chinese Yellow Lump. Any raw, brown, candi sugar would work well.
Won best Belgian at VicBrew 2002.

Malt & Fermentables

%	KG	Fermentable
	7 kg	Weyermann Pilsner
	0.25 kg	Weyermann Caramunich II
	0.15 kg	Weyermann Caraaroma
	0.15 kg	Weyermann Acidulated
	0.1 kg	Weyermann Carafa Special I
	0.06 kg	TF Torrefied Wheat
	0.9 kg	Cane Sugar

Hops

Time	Grams	Variety	Form	AA
	30 g	Goldings, East Kent (Pellet, 5.0AA%, 75mins)
	30 g	Saaz (Czech) (Pellet, 4.0AA%, 75mins)
	20 g	Saaz (Czech) (Pellet, 4.0AA%, 0mins)
	15 g	Goldings, East Kent (Pellet, 5.0AA%, 0mins)
	5 g	Goldings, East Kent (Pellet, 5.0AA%, 30mins)

Yeast

2000 ml

Wyeast Labs 3942 - Belgian Wheat Yeast

Misc

0.5 tablet

Whirfloc

24L Batch Size

Brew Details

• Original Gravity 1.089 (calc)
• Final Gravity 1.022 (calc)
• Bitterness 24.5 IBU
• Efficiency 75%
• Alcohol 8.77%
• Colour 35 EBC
• Batch Size 24L

Fermentation

• Primary 21 days
• Secondary 21 days
• Conditioning 12 days