This Trappist, also referred to as the Flemish Burgundy, has a dark amber colour, a stable, strong lacing and a white head. The exquisite smooth taste of caramel and chocolate goes perfectly well with the sweet raisin and nutty notes in the aroma.
Fermentables
14% - Belgian D2 Candi Syrup - BE
2.5
32
180
Late
86% - 2-Row - US
15.5
37
1
Mash
Hops
First Gold
1
Pellet
Boil
60 min(s)
7.5
20.8
Hersbrucker
0.55
Pellet
Boil
30 min(s)
4.5
5.3
Tettnang
0.5
Pellet
Boil
15 min(s)
3.9
2.7
Hersbrucker
0.5
Pellet
Boil
15 min(s)
4.5
3.1
Yeast
Wyeast Belgian Abbey II 1762
75%
Other Stuff
No other stuff in this recipe
Mash Steps
Saccharification Rest
Infusion
152
60 min
Special Instructions
1.Chill to 63F. Ramp primary to 77F for 6-7 days.
2.rack off yeast to secondary and crash to 55-60F. Hold for 3-4 days until FG is reached
3.Dump yeast again and lower to 45F and hold for 8 weeks.
4.Prime with 33g/gal Simplicity Candi Syrup (or equivalent sugar) and repitch ½ cup fresh krausen or a 500ml stir-plate WLP 530. Bottle using heavy Belgian bottles or Champagne bottles. Let bottle carb for 14 days at 76F. Cellar for 12 months.
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
way over on mash temp, like 158. but pulled grain bag and let temp drop to 150 for rest of mash.
1/7/2022 12:25:26 PM
Pre-boil OG is 1.070, not adjusting for temp. Will repost when it reaches room temperature.
1/7/2022 12:51:58 PM
Pre-boil OG is 1.064 after cooling to room temperature.
1/7/2022 1:46:42 PM
upon further inspection OG is 1.080 after cooling, not the aforementioned 1.064.
1/7/2022 2:47:04 PM
1.084 was OG after adjusting for temperature.
1/9/2022 10:11:17 AM
Final Gravity is 1.014 giving us an ABV of 9.2%. This results in an efficiency of 60% for grains, 83% attenuation for yeast.
{"RecipeId":98710,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":119692,"Name":"Trappist Flemish Burgundy Ale","Description":"This Trappist, also referred to as the Flemish Burgundy, has a dark amber colour, a stable, strong lacing and a white head. The exquisite smooth taste of caramel and chocolate goes perfectly well with the sweet raisin and nutty notes in the aroma. ","ImageUrlRoot":null,"StyleId":"26D","StyleName":"Belgian Dark Strong Ale","BatchSize":5,"BoilSize":6.5,"BoilTime":90,"Efficiency":0.6,"DateCreated":"\/Date(1632936218303)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.08482,"Fg":1.021205,"Srm":34.022133806246359,"Ibu":31.926652652153358,"BgGu":0.37640477071626266,"Abv":8.206335,"Calories":294,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"14","Amt":"2.5","Ppg":"32","L":"180","Use":"Late","Id":"528219","IngId":"480","Name":"Belgian D2 Candi Syrup - BE\r\n","CustomName":"","Rank":"2"},{"Per":"86","Amt":"15.5","Ppg":"37","L":"1","Use":"Mash","Id":"528220","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"7.5","Ibu":"20.8468351895708","Id":"551202","IngId":"40","Name":"First Gold ","CustomName":"","Rank":"2"},{"Amt":"0.55","Type":"Pellet","Use":"Boil","Min":"30","Day":"0","AA":"4.5","Ibu":"5.28703213523251","Id":"561568","IngId":"71","Name":"Hersbrucker ","CustomName":"","Rank":"4"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"3.9","Ibu":"2.68950747341254","Id":"551205","IngId":"297","Name":"Tettnang","CustomName":"","Rank":"6"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"4.5","Ibu":"3.10327785393755","Id":"551206","IngId":"71","Name":"Hersbrucker ","CustomName":"","Rank":"8"}],"Yeasts":[{"Atten":"0.75","Id":"149616","IngId":"200","Name":"Wyeast Belgian Abbey II 1762","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Infusion","Temp":"152","Time":"60","Id":"68055","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[{"Id":"171736","Rank":"1","Text":"Chill to 63F. Ramp primary to 77F for 6-7 days."},{"Id":"171737","Rank":"2","Text":"rack off yeast to secondary and crash to 55-60F. Hold for 3-4 days until FG is reached"},{"Id":"171738","Rank":"3","Text":"Dump yeast again and lower to 45F and hold for 8 weeks."},{"Id":"171739","Rank":"4","Text":"Prime with 33g/gal Simplicity Candi Syrup (or equivalent sugar) and repitch ½ cup fresh krausen or a 500ml stir-plate WLP 530. Bottle using heavy Belgian bottles or Champagne bottles. Let bottle carb for 14 days at 76F. Cellar for 12 months."}]}
https://brewgr.com/Media/img/mug/34_d.jpg
https://brewgr.com/Media/img/mug/34_t.jpg
way over on mash temp, like 158. but pulled grain bag and let temp drop to 150 for rest of mash.
1/7/2022 12:25:26 PMPre-boil OG is 1.070, not adjusting for temp. Will repost when it reaches room temperature.
1/7/2022 12:51:58 PMPre-boil OG is 1.064 after cooling to room temperature.
1/7/2022 1:46:42 PMupon further inspection OG is 1.080 after cooling, not the aforementioned 1.064.
1/7/2022 2:47:04 PM1.084 was OG after adjusting for temperature.
1/9/2022 10:11:17 AMFinal Gravity is 1.014 giving us an ABV of 9.2%. This results in an efficiency of 60% for grains, 83% attenuation for yeast.
4/10/2022 7:52:45 AM