Trappist Single - Beer Recipe - Brewer's Friend

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Trappist Single

157 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday July 11th 2020
1.048
1.009
5.1%
45.7
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 86.5%
8 oz Aromatic Malt8 oz Aromatic Malt 35 20 5.4%
12 oz Corn Syrup12 oz Corn Syrup 37 0.5 8.1%
148 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Warrior (16 AA)0.25 oz Warrior (16 AA) Hops Pellet 16 Boil 60 min 16.59 5.9%
1 oz Tettnanger (4.5 AA)1 oz Tettnanger (4.5 AA) Hops Pellet 4.5 Boil 20 min 11.31 23.5%
1 oz Willamette (4.5 AA)1 oz Willamette (4.5 AA) Hops Pellet 4.2 Boil 20 min 10.55 23.5%
1 oz Tettnanger (4.5 AA)1 oz Tettnanger (4.5 AA) Hops Pellet 4.5 Boil 5 min 3.72 23.5%
1 oz Willamette (4.5 AA)1 oz Willamette (4.5 AA) Hops Pellet 4.2 Boil 5 min 3.47 23.5%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
1 oz Dried bitter orange peel Flavor Boil 5 min.
1 oz Dried sweet orange peel Flavor Boil 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
2018 Saskatoon
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.08 gal Strike 157 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.91 g | 31.6 qt) 7.25 29  
Mash volume with grains (equipment estimates 8.59 g | 34.4 qt) 7.93 31.7  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

Recipe was built for Biscuit malt, Styrian Goldings & Loral Hops and Wyeast Belgian Strong, but had to sub for Aromatic malt, Tettnager and Willamette hops and Wyeast Trappist High Gravity. Should be close, but next time try to get Wyeast 1388 and spicier hops.

Corn syrup used was Crown 'golden corn syrup' which is incongruously made with glucose, not dextrose. Also contains some amount of salt and vanilin. Used roughly half a 500 ml container (recipe amount is just a guess)

OG: 1.048
FG: 1.010

Fermented on the colder side 66-68, then ramped up to 74-ish (probably a couple days too late). Was shooting for a mild "belgian yeast" flavour profile, but there's almost none at all present at packaging. A little vanilla and mincemeat on the finish, but that's all. Mild, cracker-y malt character from the aromatic is nice, but could be a hair more pronounced. We'll see how is tastes after a few weeks in bottles.

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  • Last Updated: 2020-08-09 13:09 UTC