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.


Traditionally brewed by Belgian monks for personal consumption, Patersbier ("Father's Beer") is a simple, light, and surprisingly flavoursome brew.
Prep Time1 hour
Cook Time1 hour 10 minutes
Total Time21 days 2 hours 10 minutes
Course: Beer
Cuisine: Larger
Servings: 40 pints
Calories: 156kcal
Author: Dan Smullen


  • 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)


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


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.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)4 Weeks4.7%16.4 IBU5.7 EBC

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

What is Patersbier, and where does it come from?

Patersbier is a traditional Belgian beer that was traditionally brewed by monks for personal consumption. It is a simple, light, and surprisingly flavorful brew.

What are the main ingredients in this recipe, and where can I find them?

The main ingredients in this recipe are Belgian Pilsner malt, Saaz and Hallertauer Mittelfrüh hops, Wyeast 3787 Trappist High Gravity yeast, and Protofloc. You can find these ingredients at your local homebrew supply store or online.

What type of yeast is used in this recipe, and why?

This recipe uses Wyeast 3787 Trappist High Gravity yeast, which is a strain of yeast that produces spicy and phenolic flavors. It is commonly used in Belgian-style beers and is known for its ability to attenuate well in high-gravity beers.

What is the estimated ABV of this beer, and how does it compare to other beers?

The estimated ABV of this beer is 4.7%, which is relatively low compared to other beers. This makes it a great option for those who enjoy a lighter beer with complex flavors.

What is the bitterness rating of this beer, and what does that mean for its flavor?

The bitterness rating of this beer is 16.4 IBU, which is relatively low compared to other beers. This means that the beer is not very bitter and has a smooth, balanced flavor.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.