Recipe: White Trappist Beer

You get a nice creamy glass of beer with a sweet aftertaste by adding lactose during the brewing process. “Normally brewer’s yeasts convert sugar into alcohol and  carbon dioxide, but with lactose they aren’t able to. Therefore lactose is a very popular sweetener for beers” according to Koen Overeem of Rock City Brewing from Amersfoort.

Ingredients and method for 20 litres of White Trappist Beer

• Wheat malt 2200g
• Barley malt 1800g
• Hallertauer hops 4% alpha
• Saaz hops 3.8% alpha
• Cultured White Trappist yeast or bag of Fermentis Safbrew S-33

Mash and rinse water

• Amount of mash water: 16 – 20 L (may vary slightly)
• PH: 5.3-5.5
• Recommended amount of rinse water 10 – 15 L.

Add hops and lactose

• 20 grams of Hallertauer at the start of brewing
• 20 grams of Hallertauer during the last 10 minutes of brewing
• 10 grams of Saaz during the last 10 minutes of brewing
• 400 grams of lactose during the last 10 minutes of brewing

Fermentation

Let the beer ferment for another 1 to 2 weeks. After that, the product can be stored cool and has to ferment for another 3 to 4 weeks.

Bottling and secondary fermentation

For bottling, use some fresh yeast and 5/6 grams of sugar per litre.  Store the bottles in a warm room for another month after which the beer is ready to be drunk.

A beer brewed with love, drink it sensibly!

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