WYeast 3787 - Trappist High Gravity

[GHW]

Im doing GHs Patersbier this weekend. Not very imaginative I know but I do like the sound of it as a nice light summer beer. Also I haven't made something with Pilsner malt before. I'm mixing up the hops a bit, and using saaz with tettnang instead of hallertau mittelfruh.

But my question is about the yeast. I'm using wyeast 3787, Trappist high gravity, as per the recipe.

Can I expect this to give me a massive krausen, like you get with Weiss yeasts?

I had a right mess on my hands last time that happened and keen not to be mopping up ectoplasm from the under the stairs cupboard again!

 

[Badseed1974]

I used this in a Tripel and ended up with a six inch krausen, so yeah, leave plenty of head space!

 

[Halfacrem]

I really enjoyed the Pattersbier and I've got another brew planned in time for the Summer. I used White Labs Trappist High Gravity so not sure about the Wyeast. I do remember the WLP took three months to completely clear, though it was very drinkable much earlier than that, thankfully!

 

[GHW]

I really enjoyed the Pattersbier and I've got another brew planned in time for the Summer. I used White Labs Trappist High Gravity so not sure about the Wyeast. I do remember the WLP took three months to completely clear, though it was very drinkable much earlier than that, thankfully!

I imagine it's the same sort of thing. I'm not surprised it took that long to clear. I won't be too concerned about that. I might add a little sugar to dry it out as I'd like a crisp beer.

 

[Halfacrem]

I imagine it's the same sort of thing. I'm not surprised it took that long to clear. I won't be too concerned about that. I might add a little sugar to dry it out as I'd like a crisp beer.

What sort of sugar will you add, Gareth? And how much for your batch size?

 

[GHW]

What sort of sugar will you add, Gareth? And how much for your batch size?

Dunno, haven't thought that far ahead. Ideally candi but I don't have any so was thinking a small amount of bog standard white sugar might help.

Bad idea?

 

[Halfacrem]

Dunno, haven't thought that far ahead. Ideally candi but I don't have any so was thinking a small amount of bog standard white sugar might help.

Bad idea?

Not sure mate :) I've not done it myself so I was interested in what you were thinking as a nice crisp summer beer sounds good and the Pattersbier would be ripe for that with it's relatively low ABV (I would have thought). I'm sure it would work and sugar additions are popular with Belgian brews.

 

[GHW]

Not sure mate :) I've not done it myself so I was interested in what you were thinking as a nice crisp summer beer sounds good and the Pattersbier would be ripe for that with it's relatively low ABV (I would have thought). I'm sure it would work and sugar additions are popular with Belgian brews.

Yeah I did a bit of reading up on the yeast after posting, seems it's a common thing to do, though perhaps more if you're after a high gravity beer, to get 80% attenuation. Mine will be about 4.6% if all goes to plan, so I'm not concerned about getting that level, more just how the end product feels.

I'll probably end up deciding on the day as usual!

 

[Leon103]

This is on my list of brews to do for the summer

 

[Halfacrem]

Just some thoughts on the grain bill for this. I was hoping my order from The HBC would arrive today, as I'd like to get this brewed tomorrow. If the delivery hasn't come I could cobble together some grain from what I have in stock.

The GH recipe calls for 100% Pilsner Malt. I could make up around 40% of the grain bill with a mixture of Pils and Lager Malt, making up the rest with MO. What are peoples thoughts on this? Or should I wait until the Pilsner Malt comes and use that?

 

[MyQul]

I think MO has a more biscuity taste than a lot of other pale malts so you may not want that

 

[Halfacrem]

I think MO has a more biscuity taste than a lot of other pale malts so you may not want that

No, probably not then! Cheers Myqul. I'll just have to hope the delivery comes soon.

 

[serum]

Dunno, haven't thought that far ahead. Ideally candi but I don't have any so was thinking a small amount of bog standard white sugar might help.

Bad idea?

Bog standard white sugar is fine. Loads of Belgian breweries do that.