Holy Grail Trappist Ale (All Grain) 5 US Gallons

Holy Grail Trappist Ale
(All Grain) 5 US Gallons

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This Homebrew Recipe was added by Speevus on July 22, 1998 at 16:03:06:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1214
Yeast Starter: 2 liter
Batch Size: 5 US Gallons
Original Gravity: 1.082
Final Gravity: 1.014
Alcohol Content: 8 - ish ???? %
Total Grains: 14.83 US pounds
Color: ????
Extract Efficiency: ???? %
Hop IBU's: ????
Boiling Time: 75 minutes
Primary Fermentation: 2 weeks @ 65 dF`
Secondary Fermentation: 2 months @ 65 dF
Additional Fermentation: bottle @ 55dF until gone; about 2 months

Grain Bill:

10 lbs DWC Pils
3 lbs DWC Munich
1.5 lbs DWC Aromatic
.33 lbs DWC Special-B

1 lb amber candi sugar
.5 lb brown sugar

Hop Bill:

1.5 oz. Hallertau Hop Pellets, 3.2% A.A. (60 minute boil)
1.5 oz. Styrian Goldings Hop Pellets, 3.4% A.A. (60 minute boil)

Mash Schedule:

single infusion @ 157 dF for 90 min

Brewers Notes:

Fermentation was volcanic for 5 days; profile at the end was intensely malty, with raisin/plum character evident from the Special-B. Estery/fruity yeast contribution; yeast bite took a bit to mellow out. Hops stay in the background. High gravity more along the lines of Chimay Grand Reserve than Chimay Red; alcohol is evident, a bit out of style, but efficiency was higher than expected, YMMV. All in all, my favorite recipie.