Daily Archive for February 5th, 2010

Patersbier – brew day

Published
by
Steve
on February 5, 2010
in beer
. 0 Comments

I’ve been eyeing this extract kit for a long time. The overview speaks for itself.

Patersbier Quick Overview (from Norther Brewer)

Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. “Brouwerij’ed” on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish … a monks’ session beer.

Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.

Patersbier
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.047

Malt 1: 6 lbs. Pilse Malt LME (60 min)

Adjunct: 1 tspn Irish Moss (15 min)

Grain 1: .5 lb CaraPils

Hop 1: 1 oz German Tradition – alpha 5,7% (60 min)
Hop 2: .5 oz Czech Saaz – alpha 3.9% (10 min)

Yeast: #3787 Trappist (64°-78°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt 1. Bring water back to a boil and add Hop 1 @ 60 minutes and Hop 2 @ 10 minute left in the boil. Add Irish Moss with 10 minutes left in the boil.

Notes:
Transfer to secondary fermenter after about 7-14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2 weeks. Bottle with 5 oz of corn sugar and 2 oz of table sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.042. This was the smoothest brew I’ve done so far and the first I’ve done with my new son, Colin. He chilled out in his bouncy seat while I did this beer, watching and learning :) I did pitch a little chilly (60 degrees, when my target pitch temp was 68). It was actively fermenting after 6 hours. The guy at Northern Brewer said he just brewed this batch and suggested dialing it up to 74 degrees after pitching at 68. I plan on doing this since I’ve got it sitting in the tub of water with an aquarium heater again, so it is all under control.

I didn’t sparge grains with 1/2 gallon of boiled water this time. I also used Fercaps to prevent a lot of foam action from the proteins bonding during the boil. I used a 6.5 gallon bucket for this beer, with a slightly larger siphon blowoff tube attached to the top of an airlock.