Trappist Ale

Method

Heat water to 67°C and add crushed malts to achieve a mash temperature of 65°C, holding for 90 minutes to extract sugars. Raise temperature to 72°C over 30 minutes, then run off the wort and sparge with hot water until 23 litres of liquid is collected. Bring wort to boil and add Hallertau hops at the start, boiling for 60 minutes. Add candi sugar and Styrian Goldings hops in the final 15 minutes of the boil. Cool wort to 20°C and transfer to a fermenter, then pitch the Abbey yeast and aerate well. Ferment at 19-21°C for 5-7 days, then allow to condition at a slightly cooler temperature for 2-3 weeks. Transfer to bottles with a small amount of priming sugar (2.5g per litre) and condition for 4-6 weeks at 12-15°C to develop the characteristic complex flavour and carbonation.