Trying to make something very Belgian but low ABV for the wife. Patersbier recipes i am finding are very very simple. 2 row, Saaz and some Belgian yeast? Maybe a few oz tradition. Very slight variations. Simple is good but is that all there is to it really? Want it simple but still tasty. Anyone have a known good recipe you would like to part with? Or suggestions for some useful additions? thanks…g
And searching thru past posts i think this may be a popular answer…
Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.
OG 1.048
FG 1.011
ABV 4.80%
IBU 27.64
SRM 3.0
9.5 LB belgian pilsner
2 oz saaz at 60
mash 148
WY belgian ardennes 3522
It is a fun style to play around with. I sometimes use a blend of Belgian Pils and Belgian Pale and often add sugar. Styrian or East Kent Goldings work well in addition to Saaz. I am partial to the 3522.
I like your recipe. I have even used WY 3787 and 1214 and a blend of both with great results/complexity.
I have also added small amounts (think 2-6 oz of various character malts) of caramunich, biscuit, and victory to mine (not all in the same beer obviously). I also like a decent portion (6-8 oz) of wheat malt to add to the light bready character for this style as well.
I brewed a patersbier recently and am actually still drinking it off the tap. 90% belgian pils, 10% table sugar, Saaz all the way through, 90 mins, 10 mins, flameout. WY3787. Mashed at 148. Boiled 90. OG 1.048 FG 1.005. Nice and dry and easy to drink. About 30 IBUs.
I use Styrian Golding hops in most Belgians and have been very pleased with the results.
All the suggestions so far have been good. Any combination of these suggestions would work well in a Patersbier IMO.
I don’t see the need for sugar in this style. Maybe a flavorful syrup but not table sugar.
You can count me in the blended base camp. If I’m doing an original recipe I mix base malts. Not in a straight clone but definitely n my originals.
I don’t use it in mine, either. With the fairly low OG I like it better without.
+1. It doesn’t need it. With an attenuative belgian strain and simple grain bill the yeast will take care of things for you.
Thanks guys. Maybe totally simple the first time and some minor customization the next time if the first goes down well.
Been wanting to try something like this recently. Could I get away with spalt hops?
I feel like this beer is best when you plan a parti-gyle. 100% Pils Noble/Styrian Hops White Sugar and Yeast.
You sure could. I’ve done it that way.
I see several of you use sugar for this. What’s the thinking behind that?
This is what I’m probably going to brew (adapted from a Gordon Strong recipe):
93.5% pils
6.5 % amber candi sugar (for color)
7 IBU Styrian @FWH
10.7 IBU Styrian @60
1.6 IBU Saaz @15
0.6 IBU Saaz @5
3 grams/liter Coriander seed @0
Wyeast 3522
But if you use WY3522, you can’t call it Patersbier. No monks were used in the making of the Achouffe yeast.
So are patersbier and what is designated as trappist single within BJCP pretty much synonymous?
I really like the character that results from an expressive Belgian yeast, a dry finish, and a portion of the fermentables coming from sugar/sugar syrups. I think it works well even on these smaller Belgian beers.
I guess I could see a modest syrup contribution for flavor but table sugar just seems not to jive here.
To me, even the syrup seems to be at odds with what the style purports to be. I can get it plenty dry enough without sugar, and it certainly isn’t needed to boost gravity.