9 lbs. 2-row pale malt
8 lbs. Pilsner malt
1 lb. honey malt
1 lb. torrified wheat
1 lb. clear Belgian candi sugar (last 15 minutes of boil)
0.5 lbs Honey (added to primary after 80% of fermentation)
Rest at 154°F for 60 minutes
0.8 oz. German Magnum (14.5% AA) @ 60 mins.
0.5 oz. Saaz (3.2% AA) @ 15 mins.
1 oz. bitter orange peel (last 5 minutes of boil)
Wyeast 3789-PC Trappist Style Blend
Special Instructions / Notes:
Don your favorite smock & beret or huntress dress, then mash in your milled grains with 4.8 gallons of
168°F strike water to reach a mash temperature of 154°F. Hold this temp for 60 minutes. Use this time to listen to Gotye’s “Somebody That I Used to Know” on repeat. Vorlauf until your runnings are clear, then lauter. Sparge grains with 5 gallons to collect 7.5 gallons of wort. Boil for 60 minutes, adding hops, candi sugar and orange peel per the schedules listed above.
After the boil, chill the wort to 65F, aerate and pitch yeast. Allow fermentation to naturally rise to 73F.
Once 80% attenuated, transfer to a secondary fermenter, drop temp to 68F and add honey. Once the beer completes fermentation, reduce temperature to 32F. Bottle or keg to 2.5 volumes.