Spencer Trappist Ale clone
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.010 IBU = 25 SRM = 8 ABV = 6.5%
Ingredients
10 lbs. (4.5 kg) United States 2-row Pilsner malt
2 lbs. (.91 kg) United States 6-row pale malt
4 oz. (.11 kg) caramel Munich malt (60 °L)
6.4 AAU Nugget hops (60 min.) (.5 oz./14 g at 12.75% alpha acidity)
1.2 AAU Willamette hops (10 min.) (.25 oz./7 g at 4.75% alpha acidity)
1 teaspoon. Irish moss (15 min.)
Wyeast 3787 (Trappist High Gravity) or White-colored Labs WLP530 (Abbey Ale) yeast
Priming sugar (if bottling)
Step-by-step
Make use of a step-infusion mash beginning at 148 °F (64 °C) for 75 minutes, then raise to 162 °F (72 °C) for fifteen minutes. Raise grain bed to 168 °F (76 °C) to start the lauter process. Sparge with sufficient water to gather about 6.5 gallons (25 L) of wort within the kettle. Boil for 1 hour 30 minutes, adding the hops and Irish moss in the occasions indicated. After flameout, chill the wort lower to 65 °F (18 °C) and pitch the yeast. After that you can devote a hot space to permit fermentation temperature to begin to increase to 72 °F (22 °C). Hold only at that temperature during active fermentation. When active fermentation starts to settle lower (krusen starts to fall), boost the fermentation to 78 °F (26 °C) so that the yeast fements to completion. In the end indications of fermentation have dissipated and final gravity continues to be arrived at, put the wort in awesome storage at 50 °F (10 °C) for roughly 2 days. Carbonate to two.5 to three. volumes.
Spencer Trappist Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.010 IBU = 25 SRM = 8 ABV = 6.5%I
Ingredients
6.6 lbs. (3 kg) Pilsen liquid malt extract
1.2 lbs. (.54 kg) Pilsen dried malt extract
4 oz. (.11 kg) caramel Munich malt (60 °L)
6.4 AAU Nugget hops (60 min.) (.5 oz./14 g at 12.75% alpha acidity)
1.2 AAU Willamette hops (10 min.) (.25 oz./7 g at 4.75% alpha acidity)
1 teaspoon. Irish moss (15 min.)
Wyeast 3787 (Trappist High Gravity) or White-colored Labs WLP530 (Abbey Ale) yeast
Priming sugar (if bottling)
Step-by-step
Heat 1 gallon (4 L) water inside a kettle. Put the crushed grains inside a muslin bag and soak at 160 °F (71 °C) for 25 minutes. Put the bag inside a colander and rinse the grains with 2 quarts (2 L) warm water. Fill up the kettle with water to obtain 6 gallons (23 L) total. Add some liquid and dried malt extract off heat after which provide a boil. Boil for an hour, adding the hops and Irish moss in the occasions suggested for the components list. The fermentation and packaging instructions overlap with within the all-grain recipe.
