We’re back from holiday, so what should we do? hmmmmm… Brew something!
It’s summer still and the temperature inside the house is floating around a comfortable 24 degrees (C, that is), so this means we can’t brew lagers or ales.
I read Randy Mosher’s Radical Brewing, which is a fantastic source of inspiration and recommended to anyone that wants to brew anything that is not wine, and wanted to try some of the funkier things in there, so I decided to try and make up a triple Trappist recipe, as these typically call for fermentation temperatures between 20 and 26. I’ll change all the ingredients to match my left-overs and hope for the best.
So, this is based mostly on the “Three-Nipple Triple”.
- 3.4kg Pilsen malt (3EBC)
- 1.1kg Pale malt (5EBC)
- 0.9kg Caramalt 120EBC
- 1kg muscovado sugar
- 40g Target (10%) (60 mins)
- 40g Crystal (15 mins)
- 10g coriander seeds (not crushed) (15 mins)
- 1 orange zest (15 mins)
- Safbrew T-58
Standard infusion mash 1h@63°C (strike 13.5l at 70° according to this calculator.
Somehow I end up with only 13l of must (I think I evaporated too much during the boil).
Density: 20°B (SG: 1083). I’ve never done so well! By the end of bottle fermentation it’ll end up at a nice 10%ABV.
And here’s the label:
Maturation: 3 to 6 months… patience, my friend!