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Recipe – Patersbier


A different kind of session beer this time : “Patersbier” was or still is an abbey beer made to be consumed by the monks themselves. Not a style as such, it usually is a lower gravity version of a regular beer brewed for sale outside the monastery. I decided to keep things simple so only two malts are used : Pilsner malt and a bit of acidulated malt for mash ph reasons. Hopping is Magnum for bittering and a bit of Saaz for two aroma additions. This will leave room for the yeast for which I chose Wyeast Trappist High Gravity which worked well in the Dubbel brewed earlier this year. I’m planning to use the yeast cake for two more beers after this one is finished but more on that later.

Here is the recipe. Simple is beautiful and hopefully tasty as well.

Recipe :

Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,25 / 4,96
Anticipated OG: 1.030
Anticipated SRM:  2,6
Anticipated IBU: 24,2
Wort Boil Time: 90 Minutes

98% 2,2kg / 4,85 lbs  – Pilsner malt, Weyermann
2%   50g   / 1,76 oz – Acidulated malt

10,0g / 0, 35 0z. Magnum (Pellet, 13,5% AA) @ 60 min for 20,6 IBU
15,0g / 0,52 oz. Saaz (Pellet, 3% AA) @ 15 min for 3,6 IBU
15,0g / 0,52 oz. Saaz (Pellet, 3% AA) @ Flameout


½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
2g / 0,07 oz Gypsum in mash
2g / 0,07 oz Calcium Chloride in mash


Wyeast – 3787 Trappist High Gravity : 1 litre starter

22 Litre BIAB @ 67 Celsius for 60 mins (5,81Gal/152F)

25/6 Normal mash with mash-out at 74C. 90 minute boil, added 1 litre of water. Overshot intended gravity by 4 points, added 1 Litre of boiled water before cooling, OG about 1,033 (didn’t want the batch to be too large for my keg). Wort cooled to 18C/64,4F and moved to a better bottle. About 18 litres of wort collected. Added the still active starter and shook for 3 minutes. Lifted the bottle to fermentation freezer set to 22C/71,6F

26/6 Yeast already active in the morning and after returning from work high krausen formed and really vigorous fermentation evident.

27/6 Like the last time, the fementation had pushed yeast up the blow-of tube. Fermentation seemed to be mostly done(!).

8/7 Racked to a CO2 flushed keg with 35 grams of table sugar dissolved in water. Sealed and left to naturally carbonate. Final gravity at 1.008, ABV ~ 3,4%, sample tasted fruity and had a nice spicy edge. This will be great for hot summer days that we finally have here.

Tasting here


From → Recipes

  1. dallaskokoro permalink

    Hi and thanks for the blog postings! I was wondering about the acidulated malt. My boyfriend and I brewed our first patersbiere recently and, partly because it was a partigyle with a quad, the fermentables included 10% Special B, 4% Melanoidin, and a dab of candi syrup D2. Our water is fairly acidic, so we almost always have very low mash pH. Do you add the acid malt because of your water? (I noticed you also use gypsum and CaCl additions.)

    • Hello and thanks for the comment! The acid malt, gypsum and CaCl were added because the water over here is fairly soft and alkaline. I use the free water calculator and the municipal water report to estimate the PH value of the mash. If there are no darker grains I typically have to add some acidulated malt to keep the value in the 5.4-5.6 range. To be honest, this is only an “best guess” approach since I haven’t invested in a proper PH meter and the slips I used at one point didn’t feel accurate. Water chemistry is the one area where I would like to improve my knowledge of brewing the most so I think that at some point I’ll do some more reading on it and order that PH meter 🙂

      That partigyle brew sounds interesting, I’ve been thinking I’d try something similar with my BIAB setup. Let us know how the beers turned out!

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