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Trappe Party + Saison St Germain : Partigyle Trappist Double + Elderflower Saisonfruit beer

231 calories 17.8 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 60% (brew house)
Source: DB
4.00 (1 Review)

Calories: 231 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created Thursday November 29th 2018
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 42.9%
2 kg German - Abbey Malt2 kg Abbey Malt 33 17 28.6%
1 kg Weyermann - CaraBelge1 kg CaraBelge 33 13.6 14.3%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.3%
7 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 60 min 11.05 21.7%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.84 21.7%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 5 min 1.32 13%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.42 13%
25 g Lemondrop25 g Lemondrop Hops Leaf/Whole 6 Boil 0 min 21.7%
10 g Northern Brewer10 g Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 8.96 8.7%
115 g / 0.00
Wyeast - Trappist High Gravity 3787
1 Each
Attenuation (custom):
Optimum Temp:
18 - 26 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Wyeast - Saison-Brett Blend 3031-PC
1 Each
Attenuation (custom):
Optimum Temp:
18 - 27 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3.5 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Partigyle brew planning
Mash target: 18 liters of first runnings and 18 liters of (2nd + 3rd runnings.
A calculated 18L preboil batch of 1.060-1.065 OG batch, will be boiled, belgian candi sugar blonde added to boost OG as necessary. see Saaz and Hallertau hops schedule. fermented with trappist high gravity yeast

Second + Thrid extraction of 9+9L should yield a 1.030OG wort + elderflowers (50-100heads) added to the boil (10min). see lemon drop and northern brewer hop schedule. fermented with saison blend yeast

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-09 07:53 UTC
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Sababa7 07/09/2019 at 08:11am
4 of 5

Belgian Pilsner malt afforded excellent brewhouse efficiency and boosted target gravity. As an experimental partigyle brew session i consider this successful.
the Belgian Dubble (Trappe Party) came out at OG 0.070 and FG 0.010, Saison (Saison St Germain) OG 0.059 and FG 0.005
Fermented at ambient temperatures of 17-20C

Tasting notes.
Trappe Party - colour is a rich honey/dark tan, good fluffy head with excellent lacing and pleasant classic hop aroma character profile from saaz and hallertau mittlefrauch as to be expected, honey and caramel and gentle alcohol warmth as you expect from a good Belgium double, easy drinking and moorish.
Saison St Germain - light tan colour (lighter than the dubble) and pours with a moderate head which oozes aroma of elderflower, taste has a good balance of hop profile as expected, moderate bitterness with a floral sweetness from the elderflower and a not overwhelming Brett character.
would i repeat these beer? Yes! but i will probably do each brew individually as the brew session was quite legnthy.

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