I’d like comments on this weekend’s brew, loosely based on a Patersbier (Trappist Single) recipe by Drew Beechum’s Father’s Reward Enkel. My concern is the Pilsner malt. I am planning a 90 min boil due to the DMS issues I hear is associated with Pilsner. Sub Special B with CaraMunich. I am also new to the T-58 yeast and hope it is a good fit for this style.
CaraMunich and Carafa in a Single?
I’d skip the t58 as well. Have you checked out the Chimay Doree and Westmalle Extra recipes at CSI?
That’s what I think of when I hear Trappist Single.
EDIT: Don’t get me wrong it looks delicious.
I know a place local where you could get a really nice, fresh pitch of Belgian yeast if you asked. 
You need to take Keith up on that offer for sure. Dry yeast just won’t get you there.
That does sound good.
I don’t have the Special B on hand Drew used so I went with CaraMunich I have left over. (I realize there’re not the same but I thought I’d try it)
Agreed. Haven’t used a dry Belgian strain yet that holds a candle to the liquid strains.
Our 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.
And I’d take Keith up on his offer! 8)
Totally agree. Mine is the same basically - all Dingemanns, Saaz or Hallertau @ 25 IBU, and either 3522 or 3787. Done.
Dingemans here too.
I’m still convinced that you and I are pretty much the same brewer (along with a few others on here). Haha
Seems that way!
Pils and Pale is the name of the game with monastic table beer.
All this single talk is letting me know that after a long hiatus, I need to brew a Belgian run.
I think I’ll do a 2.5 gal single batch in my Brew Demon fermentor and then harvest slurry to pitch to 3 1 gallon batches: a Dubbel, a Tripel and a BDSA.
+1 to the freshest liquid yeast you can get ahold of.
Your recipe fits a Belgian Pale Ale
http://www.bjcp.org/2008styles/style16.php#1b
16B. - You can keep your CaraMunich, I wouldn’t use the carafe special II though.
I would dump the sweet orange peel spices. The WYEAST 3522 yeast will give you more than enough fruity flavors to make your beer complex and amazing enough. With the right pitch rate and fermentation temps. That orange would just get in the way of the profound yeast character. Stick with your noble hops.
Aw 3522 is the sh*t. My recent string of Belgian beers, I top cropped the yeast and pitched fresh into new batches. Simply amazing.
3787 is another good yeast to crop.
I don’t see an issue using caramunich in a single, but definitely not that much. I would reduce it to at most 4 oz. You want just a touch of sweetness and color from it. Not much more. Definitely ditch the carafa. A roast malt should not be in a trappist single. This is a light, easy drinking table beer meant to be consumed.
I appreciate all the comments!
I did a little more research on the T-58. The best I can tell it is from Brasserie Dupont. Most folks that reviewed it on other sites either loved it (5 stars) or hated it (1 star). Most say it is a vigorous fermenter. Some say it adds a lot (too much?) peppery/apple-y/etc but the overbearing flavors fade into “character” with age. In my mind, this age requirement plays to the theory that it was originally a red wine strain that has been adapted to beer fermentation.
Exactly why I posted my thoughts = to get great feedback. You’ve given me a lot to consider. Thanks folks!
It may just make a great beer but it won’t be appropriate for the style.
I do not disagree. I believe T-58 is a Saison yeast which is probably where I’ll end up. However, a wise brewer told me “I certainly only think that style guides should be used as a starting point, and in no way should they be a mold we craft all of our beer by.”
Sorry I missed you yesterday. Next time I’ll have the yeast ready and let someone know you are coming. I will be popping down there around 11 today if you want to try again.