Description:

Trappist ale yeast. Mimics the beer made by the monks for use only inside the abbey for the monks and guests. Not for public distribution.

Ingredients:

• 5.00 gal - St. Louis County Water, MO (Water)
• 1.00 tbsp - PH 5.2 Stabilizer (Mash 60 min) (Misc)
• 0.20 tsp - Campden tablet (Mash 0 min) (Misc)
• 8.0 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 6 lbs 9.6 oz - Pilsner Liquid Extract (2.0 SRM) (Grain)
• 0.5 oz - Saaz [3.0%] - Boil 60 min (Hops)
• 1.0 oz - Hallertauer [4.1%] - Boil 45 min (Hops)
• 1.00 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0.5 oz - Saaz [3.0%] - Boil 10 min (Hops)
• 1 pkgs - Trappist High Gravity (Wyeast Labs #3787) (Yeast)
• 0.50 tsp - Yeast Nutrient (Primary 3 days) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.044 (11.0° P)
Final Gravity: 1.011 SG (2.7° P)
Alcohol by Vol: 4.4%
Color SRM: 3.0  Color Sample 
Bitterness IBU: 24.0
Recipe Type: extract
Yield: 5.00 US Gallons

Source: Anonymous