Patersbier

[Colin Cummings]

Anyone familiar with this "style" of beer?  It's not a recognized BJCP style, but I've read about it and it seems to be a "session" Belgian Trappist style, usually straight pilsen malt, noble hops, and Trappist yeast.  I'm going to brew one on Saturday.  Just curious if anyone else had ever made one.  Here's my recipe.  The MO is added just because I have it and need to use it.

5# Weyerman pilsen malt

4# Warminster Marris Otter

.75 oz Tradition (60 min)

.5 oz Saaz (60 min)

.5 oz Saaz (10 min)

Wyeast Trappist High Gravity 3787

Infusion mash at 147F

90 min boil

This will ferment at about 72F.  I'll share some when it's done.

Cheers,

Colin Cummings
Amarillo, TX

[Michael Williams]

Assuming that's a 5gal recipe instead of your 2 then it looks good. Going to be a bit darker with the MO instead of pils. Want to trade some?  I've got 2.5 bags of weyerman pils at the house but my MO is down to a half bag. 

I like the style been awhile since I have made one. 

Prost!

Michael Williams 

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[Colin Cummings]

I think I only have 4 pounds of MO left, or thereabouts.  Let me weigh it out this afternoon and I'll let you know.

Cheers,

Colin Cummings
Amarillo, TX

[Colin Cummings]

Michael, I have 6.75 pounds of MO.  Do you need more than that?  I'd trade for 4 lbs of pilsen and maybe something else: hops?  Or a delicious beverage?

Cheers,

Colin Cummings
Amarillo, TX

[Michael Williams]

That's fine I'll bring you some pils tonight. I don't really need anything. 

Michael Williams