Double Devil Trappist Ale - Grand Reserve (Partial Mash) 5 US Gallons

Double Devil Trappist Ale - Grand Reserve
(Partial Mash) 5 US Gallons

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This Homebrew Recipe was added by Zythos on April 17, 1997 at 15:54:05:

Brewing Method: Partial Mash
Yeast: Yeast Lab A08 Trappist Ale
Yeast Starter: 1 pint starter. Boil 7 Tbsp. of LDME in 3 cups of water for 15 min. Ferment 36 hours at 74 degrees F.
Batch Size: 5 US Gallons
Original Gravity: 1.088
Final Gravity: 1.022
Alcohol Content: 8.5 %
Total Grains: 12.27 lbs.
Color: 18.0
Extract Efficiency: 77.0 %
Hop IBU's: 31.0
Boiling Time: 60 min.
Primary Fermentation: 12 days at 68 degrees F
Secondary Fermentation: 21 days at 68 degrees F
Additional Fermentation: In bottle at 68 degrees F for 4 months

Grain Bill:

0.125 lb. DWC Belgian Special-B Malt
0.25 lb DWC Belgian CaraMunich Malt
0.5 lb. DWC Belgian Aromatic Malt
1.00 lb. DWC Belgian Cara-Pils Malt
500 g. Brewferm Clear Belgian Candi Sugar (approx. 17 oz)
9.40 lb. Alexander's Pale Malt Extract

Hop Bill:

1.00 oz. Am. Hallertau pellets 4.0% AAU 60 min.
1.00 oz. Eng. Fuggle pellets 4.1% AAU 60 min.
1.00 oz. Am. Hallertau pellets 4.0% AAU 30 min.
1.00 oz. Eng. Fuggle pellets 4.1% AAU 30 min.
1.00 oz. Czech. Saaz pellets 3.1% AAU 2 min.

Mash Schedule:

Infusion Mash
Mash in grains with 1 gal. of bottled drinking water at 168 degrees F. Hold grains at 157 degrees F for 1 hour. Sparge with 1 gal. of bottled drinking water at 170 degrees F. Add malt extract and sugar and adjust water to 2.5 gal. in the pot.

Brewers Notes:

Boil wort for 1 hour following the hop schedule above. Add 1 tsp. of irish moss at 20 min. Add Saaz hop pellets in nylon hop bag at 2 min. Chill wort in an ice bath for 1 hour. Fill primary with 3 gal. of bottled spring water. Strain chilled wort through fine nylon grain bag. Pitch 1 pt. starter into primary - should be at 75 degrees F. Strong fermentation should be evident in 12 hours. Fermentation temp. in the primary will remain near 75 degrees F for some time. This will help to produce esters and phelonic notes. Fusel alcohols will be limited as the temp. will drop to the ambient 68 degrees F soon. Rack to the secondary after 12 days. Be careful to leave the trub behind. Don't top off the secondary to reach 5 gal. The air space will not be a problem as a brief secondary fermentation will remove the oxygen. Bottle after 21 days. Prime with 3/4 cup of dextrose. Warm condition at 75 degrees F for 2 weeks to carobonate. Put the bottles back where you fermented in order to condition them. Try to wait a couple of months before drinking. I know it is hard. Will condition well into the future. Save some for a special event.