Belgian Single 3 - Beer Recipe - Brewer's Friend

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Belgian Single 3

138 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 70 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.42 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 138 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Friday February 26th 2021
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OG: 1.054 FG: 1.012 ABV: 5.5% IBU: 34

1.046
1.006
5.2%
38.5
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,964 g Weyermann - Extra Pale Premium Pilsner Malt2964 g Extra Pale Premium Pilsner Malt 38 1.5 76%
390 g Belgian - Pale Ale390 g Pale Ale 38 3.4 10%
78 g German - Vienna78 g Vienna 37 4 2%
117 g German - CaraHell117 g CaraHell 34 11 3%
156 g Dingemans - Wheat Malt156 g Wheat Malt 38.1 1.8 4%
195 g Belgian Candi Sugar - Clear/Blond (0L)195 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 5%
3,900 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 23.97 45%
31 g Saaz31 g Saaz Hops Pellet 3.5 Boil 30 min 12.28 31%
24 g Saaz24 g Saaz Hops Pellet 3.5 Whirlpool 0 min 2.21 24%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
2.50 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
4 g sweet orange peel Spice Boil 10 min.
4 g Bitter Orange Peel Spice Boil 10 min.
2 g Coriander Seed Spice Boil 10 min.
2.50 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
0.79 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) 76 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 4.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 63 °C 63 °C 30 min
Steeping 67 °C 67 °C 30 min
13 L Sparge 77 °C 77 °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 10.2
Mash volume with grains 12.6
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 20.4 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19.1 L) 21.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.4 L) 19
Total: 29  
Equipment Profile Used: System Default
"Belgian Single 3" Trappist Single beer recipe by Patrick Miller. All Grain, ABV 5.24%, IBU 38.46, SRM 3.43, Fermentables: ( Extra Pale Premium Pilsner Malt, Pale Ale, Vienna, CaraHell, Wheat Malt, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Saaz) Other: (Irish Moss, Fermax Yeast Nutrient, Gypsum, Lactic acid, sweet orange peel, Bitter Orange Peel, Coriander Seed, Calcium Chloride (anhydrous), Epsom Salt)
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  • Last Updated: 2021-05-07 06:59 UTC