Brother Sebatian's Abbey Style Belgian Ale

Source: Michel J. Brown

Recipe added: 03/24/97

Brother Sebatian's Abbey Style Belgian Ale

This creates a very tasty clone of St. Sixtus Trappist Ale and takes a long time to fully mature, but it's worth it! Add an additional pound of Belgian Candy Sugar if you want a stronger yet drier version. Use the darkest candy sugar you can find as the spice loads vary and will contribute to enhanced flavor profiles from my experience. Wassails!

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Specifics

Recipe type: All Grain

Batch Size: 5 U.S. gallons

Starting Gravity: 1.056

Finishing Gravity: 1.016

Time in Boil: 90 minutes

Primary Fermentation: 3~5 days @ 70'F

Secondary Fermentation: 10~14 days @ 70'F

Additional Fermentation: 30 days @ 55'F

Ingredients:

• 8 pounds Belgian Pale Ale malt
• 1 pound Belgian Aromatic malt
• 1 pound Belgian Dark Candy Sugar
• 0.5 pound Belgian Special B malt
• 0.5 pound Rolled Wheat
• 1.5 ounces Hallertauer Hersbruecker Hops (boiling)
• 0.75 ounce Saaz Hops (flavor)
• 1 package Wyeast Trappist High Gravity Yeast (#3787)

Procedure:

I made a 2-quart yeast starter 3 days prior to brewing, using half a cup of dry DME in 2 quarts of 70'F water. Begin by preheating your mash tun and grist in 13 quarts of water heated to 163'F, yielding a final mash temperature of 152'F. Mash for 120 minutes, stirring every 15~20 minutes. Sparge for 45~60 minutes with 4.5 gallons of 170~175'F water. Boil for 15~20 minutes *BEFORE* adding the hops. Add boiling hops and boil for 90 minutes. Add the aromatic hops and Belgian Candy Sugar, boiling 10 additional minutes. Remove from heat and rest for 15~20 minutes.