Tooncinator Motley Cru Beer Recipe
Category Belgian Ale
Recipe Type Extract
Fermentables
8 lbs Briess Wheat/Malt powder (2 big ziplocks)
2 lbs Vienna carapils malt (2 small ziplocks)
1 3/4 cups corn sugar
Hops
1 oz. Lublin(?) hops, A=3.1 boil (pellets)
1 oz. Hallertau hops, A=4.8 boil (pellets)
1 oz. Hallertau hops, A=4.8 finishing (pellets)
Other
.5 oz. coriander seed (freshly crushed)
about 1/2 oz. dried orange peel (Lawries?)
5 whole cloves (to make me feel good, imperceptable)
Crystal bottled water
Yeast 2 packages Red Star Ale yeast
Procedure Crushed and steeped carapils. >30 min @130F, 150F, 170F. Sparged, increased volume to almost 4 gallons, heated and stirred in malt powder. Added hops in 4 portions after boil began, about every 15 minutes until they were all in - boiled another 45 minutes after last addition. Turned off heat, stirred in coriander seed, orange peel and cloves, started the chiller about 2-3 minutes later. Siphoned into carboy, added water to about 5 gallons, pitched yeast directly and shook to aereate. Wort didn't taste unduly strange, kind of hoppy, not too spicy.
After secondary fermentation was complete I decided it should be hoppier and added the 2nd oz. of hallertau pellets. 3 days later I reconsidered and racked off the hops. I further decided to test out the scrubbing bubbles theory of hops reduction - I boiled 1 cup of corn sugar and steeped another tsp orange peel and added it - got a fairly vigorous fermentation for several more days.
Trappist
Category Belgian Ale
Recipe Type All Grain
Fermentables
8--1/2 lbs pale malt
1 lbs mild malt (or Munich malt)
.5 lbs crystal malt
1 oz black patent malt
1 lbs dark brown sugar
Hops
2 oz Hallertauer hops (60 minute boil)
1 oz Kent Golding hops (60 minute boil)
Yeast Wyeast Belgian ale yeast (or culture Chimay)
Procedure Depending on your extract efficiency, this beer might come in at SG in mid-1060s or so. This is not intended to be a 1.100 beer! If you can find it, instead of using dark brown sugar, use 1 pound raw sugar crystals (seen at some gourmet food shops, but somewhat expensive). Note the mixture of continental and English hops. As the beer ought to have some body, use a starch conversion temperature of 155-8 degrees F.
Trappist Ale
Category Belgian Ale
Recipe Type Partial Mash
Fermentables
1 lbs Biscuit malt
.5 lbs Belgian Crystal (what is this 50L)
6 lbs Northwestern amber extract
Hops
35 IBUs hops (Tettnanger/Kent Golding plugs)
Other
.5 lbs Special B (120L ?)
.5 lbs Roasted Chocolate
Yeast Wyeast Belgian ale
Procedure Mash grains for 45 minutes or so, then sparge. Add extract and boil. Add hops in at least 3 stages. Chill and pitch.
Trappist Ale
Category Belgian Ale
Recipe Type Extract
Fermentables
6.6 lbs M&F plain light extract
3.3 lbs M&F plain dark extract
1 lbs Clover honey
Hops
1 oz Fuggles leaf hops @ 3.3% alpha
1 oz Boullion leaf hops @ 7.1% alpha
1 oz Hallertauer leaf hops @ 5.4% alpha
1 oz Cascade leaf hops @ 6.4% alpha
Other
1 tsp Irish moss
Yeast Yeast Lab Trappist Ale liquid yeast culture
Procedure Add 1 oz Fuggles + 1/2 oz Boullion hops to 8 pt cold H2O, bring to boil. Add malts and honey, bring back to boil for 60 min. At 30 min, add 1/2 oz Boullion + 1/2 oz Hallertauer + 1/2 oz Cascade hops + 1 tsp Irish moss. At 5 min add 1/2 oz Hallertauer + 1/2 oz Cascade hops. Sparge directly into 2 gal cold H2O in 5 gal carboy (note wort chiller *not* used...). Sparge water was previously boiled and allowed to cool to about 175 deg F. Stopper and cool overnight in basement (which at this time of year is a nearly constant 60-62 deg F). Rack into clean, sanitized carboy, leaving trub behind. Pitch yeast (about 18 fluid ounces of starter, just after high krausen), attach blowoff hose, cover to exclude light, and smile while having a homebrew.
Trappiste
Category Belgian Ale
Recipe Type All Grain
Fermentables
7 lbs domestic 2-row pale malted barley
4 lbs Munich malt
8 oz wheat malt
1.5 oz chocolate malt
1 lbs dark brown sugar (in boil)
Hops
1 oz Chinook (10.8% AA) (boil)
.5 oz Tettnanger (4.7%)
.5 oz Hallertauer (2.8%)
.5 oz Kent Goldings (5.2%) (finish)
Other
Priming: 1
Yeast yeast cultured from a bottle of Chimay Rouge
Procedure Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast.
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