Patersbier Recipe

Patersbier Recipe, also known as “Father’s Beer,” is a traditional Belgian ale that has been brewed by monks for centuries. This light and easy-drinking beer has a surprisingly complex flavor profile, making it a popular choice among beer lovers around the world. In this recipe, we’ll show you how to make your own Patersbier at home, using simple ingredients and basic brewing equipment.

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PATERSBIER

Traditionally brewed by Belgian monks for personal consumption, Patersbier ("Father's Beer") is a simple, light, and surprisingly flavoursome brew.

Prep Time1 hour hr

Cook Time1 hour hr 10 minutes mins

TO FERMENT21 days d

Total Time21 days d 2 hours hrs 10 minutes mins

Course: Beer

Cuisine: Larger

Keyword: PATERSBIER

Servings: 40 pints

Calories: 156kcal

Author: Dan Smullen

Equipment

• 1 Brew kettle (at least 30 liters)
• 1 Mash tun or large pot (at least 30 liters)
• 1 Thermometer
• 1 Hydrometer
• 1 Spoon or paddle for stirring
• 1 Strainer or colander
• 1 Fermentation vessel (at least 23 liters)
• 1 Airlock
• 1 Sanitizer solution
• 1 Bottles or kegs for storage and serving
• 1 Siphon
• 1 Bottle capper (if bottling)
• 1 CO2 tank and regulator (if kegging)

Ingredients

For the Mash – Liquor 11.25 Litres (20 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)

• 10 lb Belgian Pilsner malt Quantity 4.5 KG

For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 10 mins

• 1 oz (Hops )Saaz 4.2% When to add – At start of boil (IBU 14.4)
• 1/3 oz (Hops) Hallertauer Mittelfrüh 5% When to add – For last 10 mins of boil (IBU 2.0)
• 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – 22°C (72°F) – Conditioning 3 weeks at 12°C (54°F)

• 1 Wyeast 3787 Trappist High Gravity Yeast

Instructions

Mash the grains:

• Heat 11.25 Liters (20 Pints) of water to 65°C (149°F).
• Add 10 lb (4.5 kg) of Belgian Pilsner malt to the water and stir.
• Let it mash for 1 hour.

Sparge the grains:

• After the mash is complete, sparge the grains with water at 77°C (170°F).
• Collect the wort in a kettle.

Boil the wort:

• Bring the wort to a boil.
• Add 1 oz (28 g) of Saaz hops to the kettle at the start of the boil.
• Boil for 50 minutes.
• Add 1/3 oz (9 g) of Hallertauer Mittelfrüh hops to the kettle for the last 10 minutes of the boil.
• Add 1 tsp of Protofloc to the kettle for the last 15 minutes of the boil.

Cool the wort:

• After boiling, cool the wort to 22°C (72°F).

Ferment the beer:

• Transfer the cooled wort to a sanitized fermenter.
• Add the Wyeast 3787 Trappist High Gravity Yeast to the fermenter.
• Ferment the beer at 22°C (72°F) for 21 days.
• After primary fermentation, condition the beer at 12°C (54°F) for 3 weeks.
• Bottle or keg the beer.

Flavorful and Easy-to-Make: Why You Should Try this Patersbier Recipe

If you’re a fan of light and refreshing beers with complex flavor profiles, then you should definitely give this Patersbier recipe a try. This traditional Belgian ale is easy to make at home with basic brewing equipment, and the ingredients used in this recipe – including Belgian Pilsner malt, Saaz hops, and Wyeast 3787 Trappist High Gravity yeast – combine to create a smooth and balanced beer with a subtle spiciness and a dry finish.

Simple Ingredients, Impressive Results

Despite its simple ingredient list, this Patersbier recipe packs a flavorful punch. The use of Belgian Pilsner malt gives the beer a light and crisp body, while the Saaz and Hallertauer Mittelfrüh hops provide just the right amount of bitterness and spiciness. And with an estimated ABV of 4.7%, this beer is perfect for enjoying on a warm summer day or pairing with your favorite meal.

A Fun and Rewarding Brewing Experience

Whether you’re a seasoned homebrewer or just getting started, making your own beer is a fun and rewarding experience. With this Patersbier recipe, you’ll get to experience the joy of brewing your own beer and sharing it with friends and family. And with a total time of just over three weeks from start to finish, you won’t have to wait long to enjoy the fruits of your labor.

FAQ on Making this Patersbier Recipe