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Spencers Trappist Ale -- clone

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Spencers Trappist Ale -- clone

back to search Back to Search  Style Details 

Beer Style: Belgian Golden Strong Ale  (18D)
Recipe Type: all-grain
Yield: 10.5 US gallons

Belgian Golden Strong Ale
Beer Color


Just like many Trappist beers, this recipe is simple and will work best with the freshest ingredients. The malt bill is straightforward and simple, and is fully utilized from the rests during the mash rather than sourcing special, exotic malts.


  • 15 lbs - Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) (Grain)
  • 3 lbs - Brewers Malt 6-Row (Briess) (1.8 SRM) (Grain)
  • 6.0 oz - Caramunich Malt (56.0 SRM) (Grain)
  • 1.0 oz - Nugget [13.5%] - Boil 60 min (Hops)
  • 0.5 oz - Willamette [5.7%] - Boil 10 min (Hops)
  • 1 pkgs - Abbey Ale (White Labs #WLP530) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.063 (15.3° P)
Final Gravity: 1.010 SG (2.5° P)
Alcohol by Vol: 7.0%
Color SRM: 6.3  Color Sample 
Bitterness IBU: 23.0
Recipe Type: all-grain
Yield: 10.50 US Gallons

Click to Print Recipe


To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine.
Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule.

Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week.

Then transfer into a green beer tank, leaving the spent yeast behind.

Chill to 41°F (5°C) and mature for one week.

Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C).