12 replies to this topic

[Poptop]

I got a fresh pack of Westmalle 530 and want to make a light but flavorful Pater's. The cake will make my 100th batch, a Quad. Thinking sub 1.040 with Pils, a little Munich/Vienna, Caramunich and aroma malt. Aramis and Saaz.....

[BarelyBrews]

I just made a patersbier a couple of weeks ago. I based my original recipe on the Northern Brewer site. Nothing but pilsner base malt and let the Trappist yeast do there thing.

 

I had not made one in 4 years or so , it was time. 

[Poptop]

Yes, that recipe defines the term simplicity. It's one of the first AG (kits) I made

[denny]

Good pils malt to maybe 1.050.  Noble hops to maybe 25-35 IBU.  WY3787.

[Poptop]

Good pils malt to maybe 1.050.  Noble hops to maybe 25-35 IBU.  WY3787.

Nice. Is it so out of line to add other grain or should the beer be that clean/simple?

[pkrone]

I just made a patersbier a couple of weeks ago. I based my original recipe on the Northern Brewer site. Nothing but pilsner base malt and let the Trappist yeast do there thing.

 

I had not made one in 4 years or so , it was time. 

 

Me too!

[neddles]

Regarding poptops OP...I have had trouble using characterful belgian (and saison ) yeasts and low gravity (sub~1.042) worts. I think I have been pitching too much yeast as they always come out super clean.

[Poptop]

Super clean? Super dry? I'm listening.. I ended up taking the NB/Denny route and have 9# Pils and 1/2# Carapils with Saaz. Gonna use 530. Thinking about mashing 155 or better..

I do want that very light (soda) type character as I've had with the NB kit that I've brewed and others have brewed that I've tasted.

[neddles]

Super clean as in no belgian yeast character. Next time I go with a gravity that small I will underpitch.

[Poptop]

I totally understand. You want that Belgian'y goodness to shine through after all. This is changing my Saturday plan. My goal is to make a sub 4.5% beer tomorrow, and that part of the design will not change, grain's weighed and I ain't adding to it.

[Area Man]

My Belgian Single is a staple here, and IMO the best beer I brew. I just use whatever base malt I have on hand, and do this for 6 gal:

 

7.5 lbs American two row (or whatever light 2-row you have)

1.5 lbs Wheat malt

2 lbs honey

 

The goal is an OG of 1.049-1.052

 

I find the honey dries it out nicely, while adding a little floral complexity. I used to use candi sugar, but prefer honey.

 

I hop it to 26-29 IBU, using whatever I have on hand. I've used Perle a lot, and my notes indicate that I used .65oz of Magnum at 60 min on my last batch. 

 

 I use the dry "Abbye" yeast, whatever they're calling it now--supposedly the Chimay strain. I ferment it on the low side to keep the phenols at bay. It has done well at competitions, with the chief complaint being that it wasn't "fruity" enough. If that's what you're after, just up the fermentation temp a little.

 

 I did one batch with a blend of T-58 and S05, and it had a really nice, crisp finish. Straight T-58 works, but the Abbye is my favorite by far.

[Poptop]

Seems nice and easy, thank you. I'm not a big fan of fruity but rather have a spicier flavor so low.

[pkrone]

Did a Patersbier last evening.  Only pils malts, 41 IBU's w/ Saaz at 10 min.   ardennes yeast,  bubbling away right now.  Can't wait to give it a try.