Recipe: Sint Barnabas Extra II

A while back I brewed a Patersbier (“Father’s Beer” in Dutch) , a special light ale traditionally brewed by Trappiste monks to drink for sustenance, while leaving them fully capable to take on the day’s endeavors.  My guiding inspiration to this first attempt were the beers of Westmalle (Extra) and St. Bernardus (Extra 4) and I was reasonably happy with the resultant Sint Barnabas Extra, my take on the style, if a little herbal. Then, I tried Buxton Brewery’s Patersbier. Wow! what a beer? Fuller in aroma, flavour and mouth-feel than expected of its modest 4% ABV.

Image result for Patersbier buxtonSo a re-brew it is.  Taking the original recipe as a start point I made alterations to the recipe to get my beer closer to the beer from Buxton Brewery, yet keeping its own style.  The changes focused on the following.

  • Reducing the herbal notes – less Coriander seeds.
  • Increasing the body – Higher mash temperature and the addition of Oats to the grist.
  • Increasing Malt flavour – via the addition of Munich and Aromatic malt.
  • Increasing the complexity of flavour – Additions of Orange peel and Muscavado Sugar were added to add slight Citrus and Rum notes.

Recipe

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Clockwise: First Gold hops, Muscavado, Raisins, Coriander and Dried Orange Peel, East Kent Goldings hop pellets.
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Grist: Maris Otter, Lager Malt, Oats, Munich and Aromatic Malt
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First runnings.
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Wort.

At the time of posting, this beer is fermenting.  You’ll have to wait for a future Macc Homebrew Club meeting to judge the outcome….

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