Sacrilegious? Nah, it’s Sacrilicious! In bad taste? Are you kidding? It tastes awesome!
With both this idea (and the water) Blessed by a Catholic priest, it’s hard to be offended if you ask me. Monasteries have been brewing beer (and sometimes liquors) for hundreds of years. Benedictine Monks drank beer brewed on premise in place of eating food while they were fasting. I had originally intended to brew this beer on Easter 2009. But, a UPS delay of the communion wafers pushed it back a week.
About the Creator:
Aaron has been home brewing for about 6 years, and in that time has developed a knack for adding unusual ingredients into his beers, while keeping them tasty. Sausage Beer, Tiramisu Beer, and Cinnamon Toast Crunch Beer have all raised eyebrows, as well as pints of the brew over the years. A Philly area native, Aaron is a brewer with patience, as he believes all should be. His beer cellar counts in the thousands; dating back to his first home brews, and includes a variety of world beers including 25 year old vintages that he has picked up in his beer travels all over the country.
Ingredients and Directions
For 5 Gallons
18lb. Belgian Pilsner Malt
18oz. Belgian CaraMunich Malt
8oz. Belgian Aromatic Malt
7oz. Belgian Biscuit Malt
4oz. Special B Malt
2oz. Chocolate Malt
1lb. Candi Sugar (Clear)
100-250 Communion Wafers
2oz. Styrian Goldings (3.4%AA)- 60 minutes
Â½ oz. Styrian Goldings (3.4%AA)- 15 minutes
Â½ oz. Hallertau (3%AA) – 15 minutes
Â½ oz. Hallertau (3%AA) – 2 minutes
2 packs of Wyeast 1388 Belgian Strong (or make a starter)
All measurements are assuming 70% Efficiency, adjust as needed.
This beer uses a single infusion mash. Mash at 149 degrees F for 60 minutes.
Step 1: Sparge grains with 185-190 degree water to bring mash temperature up to 170 degrees. Adjust as needed to hit target mash-out.
Step 2: Once up to a boil, add 2oz. Styrian Goldings.
Steps 3: After 45 minutes, add 1/2oz. Styrian Goldings and 1/2oz. Hallertau, along with all the Candi Sugar.
Step 4: After 58 minutes, add 1/2oz. Hallertau.
Step 5: Chill wort to 70-72 degrees, pitch yeast.
Step 6: Ferment at a constant (If possible) 74 degrees F.
Original Gravity: 1.110
Final Gravity: 1.026
Step 7: Transfer into carboy or keg after primary fermentation. Let sit for one year (If you have the patience, 6 months minimum).