Belgian Single 2 - Beer Recipe - Brewer's Friend

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Belgian Single 2

153 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24.2 liters
Post Boil Size: 20.44 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 153 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Saturday June 13th 2020
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OG: 1.054 FG: 1.012 ABV: 5.5% IBU: 34

1.051
1.006
5.9%
39.5
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,948 g Weyermann - Extra Pale Premium Pilsner Malt2948 g Extra Pale Premium Pilsner Malt 38 1.5 78%
378 g Belgian - Pale Ale378 g Pale Ale 38 3.4 10%
113 g German - Vienna113 g Vienna 37 4 3%
76 g German - CaraHell76 g CaraHell 34 11 2%
76 g German - Pale Wheat76 g Pale Wheat 39 1.5 2%
189 g Belgian Candi Sugar - Clear/Blond (0L)189 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 5%
3,780 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 3.5 First Wort 90 min 25.09 45%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 12.02 30%
25 g Saaz25 g Saaz Hops Pellet 3.5 Whirlpool 0 min 2.43 25%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
1 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
5 g orange peel - bitter Spice Boil 10 min.
5 g orange peel - sweet Spice Boil 10 min.
6 ml Lactic acid Water Agt Mash 0 min.
2 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
3 g Coriander Seed Spice Mash 10 min.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
0.90 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 147.7 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
18A. Belgian Blonde
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 75 75 25
Volvic 24.0
Overijse 3.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 41 °C 41 °C 20 min
Steeping 51 °C 51 °C 20 min
Steeping 65 °C 65 °C 60 min
11.5 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 9.9
Mash volume with grains 12.2
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 21.5 L) 18.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.1 L) 24.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 18.1 L) 20.4
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.3 L) 18
Total: 28.6  
Equipment Profile Used: System Default
"Belgian Single 2" Trappist Single beer recipe by Patrick Miller. All Grain, ABV 5.87%, IBU 39.54, SRM 3.38, Fermentables: ( Extra Pale Premium Pilsner Malt, Pale Ale, Vienna, CaraHell, Pale Wheat, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Saaz) Other: (Irish Moss, Fermax Yeast Nutrient, orange peel - bitter, orange peel - sweet, Lactic acid, Calcium Chloride (anhydrous), Gypsum, Epsom Salt, Coriander Seed, Salt)
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  • Last Updated: 2021-04-07 08:11 UTC