This week I interview Dan Morey and we talk about how to brew Abbey and Trappist Ales. Trappist (or Abbey Ales) are a popular Belgian style that has become very popular and is widely duplicated by microbreweries here in the United States. Dan walks us through the variations of the Trappist styles, their character and how to brew them at home.
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Topics in This Week’s Episode (29:36)
- This week’s guest is Dan Morey, author of the Morey Equation (used to estimate color) and a Babble Homebrewing member and avid beer competitor. Dan has a web site here on Ning where you can learn more about him and his brewing experience. Dan also provided a number of sample recipes for Trappist ales which you can download from the links at the bottom of this post.
- This week’s sponsor is MoreBeer – you can express your support for the BeerSmith sites by placing your next order with MoreBeer using the order page here.
- We talk a bit about the history of Trappist Ales and the seven remaining Abbeys that brew them.
- Dan talks about the Trappist substyles such as Singles Dubbels and Tripels
- We explore the character of the Trappist beer style
- Dan tells you how to brew a Trappist Ale – starting with the grain bill, including specialty grains and sugars
- He tells you about the importance of using good candi sugar and his preference for liquid sugar
- Dan provides an extensive list of yeast strains to use depending on the commercial style you are trying to match and talks about the importance of keeping yeast temperature controlled initially
- He provides his rationale for a step mash on Trappist ales
- Dan provides some suggestions for resources including the books Brew Like a Monk, Brewing Classic Styles: Belgian Ale, Radical Brewing, (Amazon Sponsor Links) and the Burgundian Babble Belt web site
Sample Belgian Ale Recipes
Thanks again to Dan Morey who was kind enough to take time from his very busy schedule to appear on the show!
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