Attenuation
82.3% apparent
67.3% real
Fermentables
German Pilsen Malt (2-Row)
15.00 lbs|75%
Info
Light color, malty flavor. For pilsners, lagers.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Hops
1.00 oz
Magnum 12.5%
60 min Boil
0.50 oz
Hallertauer Mittlefruh 4.5%
10 min Aroma
Non-Fermentables
1/4 tsp.
Irish Moss Spice
Boil20 min
Yeasts
1 pkg
Abbey AleWLP530
White Labs
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Two Step Temperature Mash, Light Bodied Beer
Mash Steps
Step 1
Protein Rest30 min
122°F
Step 2
Saccharification75 min
150°F
Step 3
Mash Out10 min
168°F
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Named for my father - specifically, the name that his grandchildren call him. This is truly "Papa's" beer.
A bit of history from Wikipedia:
Most Trappist breweries also feature a "patersbier" or "fathers' beer" that is only available within the monastery. This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the monastery's on-site café. The term "patersbier" does not designate a style as such; is usually a weaker version of the one of the regular beers, and may only be offered to the Brothers only on festive occasions, both of these facts relating to the Trappist tradition of austerity.
Procedure
Single infusion at 147°F.
Or a traditional step mash:
- Protein Rest: 135°F for 15 minutes.
- Beta Saccharification Rest: 145°F for 35 minutes.
- Alpha Saccharification Rest: 165°F for 25 minutes.
- Mash out: 172°F for 5 minutes.
Pitch at 65°F and let the fermentation temperature rise naturally.
Ready to drink in 4-6 weeks.
