So I think most of this recipe relies on yeast and yeast health to be in style.
The yeast I chose this time is Wyeast 3787, Trappist Style High Gravity. Which is supposed to be the yeast used by Westmalle..
This recipe falls outside of the color guidelines for a Trappist Single because of the addition of the specialty malt. However I wanted to amplify the malt a bit and Special B fit the bill. The hops Wakatu (Hallertau Aroma) fall outside the terroir of Belgium but show promise with “restrained floral notes and freshly zested lime”.
4 Lbs Belgian Pilsner malt
3 Lbs German Pilsner malt
1 Lb White Wheat malt
4 oz Special B malt
8 oz Table Sugar (slightly caramelized)
.5 oz Wakatu (Hallertau Aroma) 60 min
1 oz Wakatu (Hallertau Aroma) 15 min
1 oz Wakatu (Hallertau Aroma) 10 min
1 oz French Strisslespalt Steep 20 min at 170F
I did a BIAB stepped mash aiming for 120-140-155 (with 30 min in between). Because this was my first stepped mash with my BIAB I over shot and ended at 130-140-160. I got sleepy and went to bed and in the morning drained and sparged with 1 gallon at 170F. My Beersmith calculations intended to put me at 1.048 and I ended up at 1.051 OG.
I successfully smacked my smack pack (which I’m bad at) and actually followed the directions on the Wyeast pack as closely as I could (which I don’t usually do).
I pitched the 3787 yeast at 77F. 8 hours later I had krausen. 20 hours later a SG of 1.045 at 64F (via Tilt)