Trappist 2X4 002 - Beer Recipe - Brewer's Friend

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Trappist 2X4 002

286 calories 23.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 286 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)
Created: Friday February 12th 2021
1.087
1.014
9.6%
32.4
11.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb United Kingdom - Golden Promise12.5 lb Golden Promise 37 3 76.9%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6.2%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.1%
0.50 lb Bestmalz - BEST Melanoidin0.5 lb BEST Melanoidin 34.5 27 3.1%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 3.1%
1.25 lb Brown Sugar1.25 lb Brown Sugar - (late boil kettle addition) 45 15 7.7%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Yakima Valley Hops - Magnum22 g Magnum Hops Pellet 11.5 Boil 120 min 32.36 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Campden Tablets Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Ward Labs
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
5 gal Infusion 160 °F 148 °F 75 min
2 gal Batch Sparge 190 °F 190 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.44 g | 37.7 qt) 9.88 39.5  
Mash volume with grains (equipment estimates 10.64 g | 42.5 qt) 11.08 44.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Hold Fermentation temp at 72 degrees F. for the first 2 days and then let it free rise.

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  • Last Updated: 2021-02-12 16:57 UTC