From the HBD Archive
From: ony@spss.com (Tony Babinec)
Subject: recipe for trappist-style beer
Date: 1992-03-19 19:20:20 GMT

With the availability of Wyeast "Belgian," you might want to try making
a trappist ale in the style of Chimay. If I am remembering correctly,
Chimay Red has SG of 1.063. Dave Line, in Brewing Beers Like Those
You Buy, and Dave Miller, in his book, give some suggestions for how
to make a trappist-style beer. So, taking their cue, here's an all-grain
recipe.

Trappist Ale

8.5 pounds pale ale malt
1 pound mild malt (or substitute Munich)
0.5 pound crystal malt
1 ounce black patent malt
1 pound dark brown sugar
optional: 0.5 pound honey

2 ounces Hallertauer hops at 60 minutes until end of boil
1 ounce Kent Golding hops at 60 minutes until end of boil

Wyeast Belgian ale yeast or cultured Chimay yeast

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.

I have brewed a recipe similar to this, but used cultured Chimay
yeast, and the resulting beer came out pretty nicely.

For a Corsendonk-like brown ale, instead of the black malt listed
above, try 3 ounces of chocolate malt.

Happy brewing!

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