Belgian Trappist
Unleash the Yeast Series.
Our Unleash the Yeast series was an epic experiment into the differences in aroma and flavour provided by switching up your yeast. We brewed up a wort with a light caramel note and some toasty biscuit flavour, and hopped it with Amarillo and Centennial for a citrusy bitterness. Everything else is down to the yeast. Abbey style yeasts add distinctive spicy and fruity notes, and dry out the finished beer.
Malt: Extra Pale (4.58 kilograms) Malt: Caramalt (0.25 kilograms) Malt: Dark Crystal (0.06 kilograms) Malt: Munich (0.25 kilograms) Hops: Centennial (5 grams) - start bitter Hops: Amarillo (5 grams) - start bitter Hops: Centennial (10 grams) - middle flavour Hops: Amarillo (10 grams) - middle flavour Hops: Centennial (17.5 grams) - end flavour Hops: Amarillo (17.5 grams) - end flavour Yeast: WLP500 - Monastery Ale
- Roast beef with spicy jus - Ginger bread cookies - Orange tart
Play around with the fermentation temperature to get the best flavour profile from the individual yeasts.