Some kinda Trappist

[crookedeyeboy]

Any thoughts on this:

Soft water profile

0ml of Lactic Acid 80%
9g Calcium Chloride Flake
9g Calcium Sulphate

Home Made Candi Sugar Amber - 1 kg
Pale Malt - 7 kg
Munich Malt - 500g
Crystal Malt (medium) - 250g
Biscuit Malt - 250g
Wheat Malt - 250g
Special B - 250g

Saaz 2.8% 50g 90 mins
Saaz 2.8% 50g 0 mins 80°C Steep

WLP 500 Trappist Ale yeast

ABV 10.9%
Bitterness - 11.1 BU's
Colour 44.3 EBC

[smdjoachim]

Add the sugar a couple of days into the fermentation.Helps the yeast to get to a good FG.
Move the 80 degree steep to 15 mins to get around 18-20 IBU's.
Trappist beers are never hoppy

[crookedeyeboy]

Ah words from the wise, many thanks Simon, I knew youd know more about this style. Really looking forward to using this yeast. Its going well now, got it in 100ml of wort for the weekend. Ill move it to 500ml on MOnday give it a few days and fridge it. The Duvel yeast I propagated wont calm down! Even in the fridge for two days it still wants to ferment! great stuff, ill get some bottles to you once its all done.

[richc]

Looks pretty good, I'd suggest you need to up the bitterness quite a lot though otherwise you are likely to end up with an unbalanced beer. I'd suggest trying to get to at least 30 IBU, perhaps by putting all your hops in at the start of the boil.

[crookedeyeboy]

Thanks Rich, Ill try it, nothings set in stone when it comes to my recipes

[Swoonara]

If it were me I'd ditch the Special B unless you want it to taste of Special B.
I'd also knock the pale malt down to 6kg or lower to give you a higher sugar ratio and therefore more drinkability.

Use a big starter and reseed with fresh yeast when you bottle or it will struggle to condition. (Like mine did )

[crookedeyeboy]

Cheers Paul, know what you mean about the reseeding, mine did the same last time I made a Belgian.