This is our second test beer as a candidate for barrel aging. We followed the recipe from BYO’s Belgian Abbey Style of the Month article (although the link is apparently dead). We also got a little help from our buddy Ty on this batch!
- Starting gravity (actual)
- Starting gravity (expected)
- Final gravity (actual)
- Final gravity (expected)
The first tasting of the Tipsy Trappist was disappointing and flat.
Update: Still bad after a few months. For what I think is the first time ever with a homebrew, I even poured out a few of the remaining bottles.
- 5.5 lbs light liquid malt extract
- 1 lb Pale Lager malt**
(used German Pilsner)**
- 3 lbs 20L Munich malt**
(used a 50-50 mix German Munich 10L and 30-35L)**
- 1 lb Wheat malt**
(used Malted White Wheat)**
- 0.5 lb Biscuit malt
- 2.5 oz Styrian Goldings 5.5% with no notes on boil order**
(used 2.5oz Tettnanger 6.3%)**
- Wyeast 1214 Belgian Abbey
- 1 lb dark candi sugar**
(used 16oz premium extra dark belgian candy syrup)**
- November 23, 2012
- December 15, 2012
- December 24, 2012
This recipe is a partial mash, which we’ve never done before but doesn’t seem too complicated: Partial Mashing (BeerSmith). Maybe that was our downfall or we weren’t careful enough with keeping it clean.
We sparged for 90 minutes in 2 gallons of water at 155 degrees in a blue picnic cooler. Then added up to a total of 6 gallons to start the wort.
Oh, and it rained so we improvised some shelter.