Kohatu Trappist Single - Beer 94 - Beer Recipe - Brewer's Friend

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Kohatu Trappist Single - Beer 94

164 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 120 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 92% (ending kettle)
Source: Miguel Jean Paul Hunt
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Wednesday June 9th 2021
1.054
1.009
5.8%
45.3
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Belgian - Biscuit500 g Biscuit 35 23 7.6%
5.50 kg Weyermann - Barke Pilsner Malt5.5 kg Barke Pilsner Malt 37.03 1.75 83.5%
190 g Corn Sugar - Dextrose190 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.9%
400 g Maltodextrin400 g Maltodextrin 39 0 6.1%
6,590 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Kohatu (6.5 AA)50 g Kohatu (6.5 AA) Hops Pellet 5.7 Boil 30 min 17.33 16.7%
125 g Kohatu (6.5 AA)125 g Kohatu (6.5 AA) Hops Pellet 5.7 Boil 15 min 27.97 41.7%
125 g Kohatu (6.5 AA)125 g Kohatu (6.5 AA) Hops Pellet 5.7 Boil 0 min 41.7%
300 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
1 g Epsom Salt Water Agt Mash 2 hr.
7 g Gypsum Water Agt Mash 2 hr.
1 g Baking Soda Water Agt Mash 2 hr.
14 g Lactic acid Water Agt Mash 2 hr.
4.50 g Chalk Water Agt Mash 2 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
3 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 340 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 237.4 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
40L boil size .. estimated 32.5 to fermenter. No dry hop
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 55 °C 65 °C 120 min
28.5 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.9 L. Suggest reducing initial water volume to 45.4 L and adding 1.5 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 16.2
Mash volume with grains 20.2
Grain absorption losses -6
Remaining sparge water volume 32.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 46.9 L) 42
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume (equipment estimates 29.1 L) 34
Estimated amount in fermentor 34
Total: 48.6  
Equipment Profile Used: System Default
 
Notes

11-06-21 (31.5)
Racked from trub (yeast cleaned) to seconday
17-06-21 (33)
added 1.5L sterile water.
OG =
FG = 1.008
ABV = 5.7%
IBU = 47.98
SRM = 4.71

20-07-21 (33.5L)
Racked with 500ml loss. Attenuation from 82 to 86% after 1 week at 30C. 500m sterile watr added. Cold Crashed. 2C

FG = 1.006
ABV = 5.88%
IBU = 47.27
SRM = 4.71

29-07-21
Racked and 190g Dextrose and 350g maltodextrin added with 500ml sterile water total volume. Maltodextrin brought FG from 1006 to 1009

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  • Last Updated: 2021-08-31 16:22 UTC