Trappist Single - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Trappist Single

175 calories 13.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.85 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 175 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday November 4th 2021
1.054
1.007
6.2%
34.5
4.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Belgian Pilsner Malt9 lb Belgian Pilsner Malt 37 1.6 90%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4.5 Boil 60 min 34.52 50%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 2.8 Boil 0 min 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Tablets Fining Mash 10 min.
1.57 ml Lactic acid Water Agt Mash 0 min.
1.25 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
Clarksburg Neutralized Well Water
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
4.3 gal Strike 162 °F 131 °F 10 min
Temperature 131 °F 145 °F 40 min
Temperature 145 °F 158 °F 10 min
4.3 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.52 g | 18.1 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 6.85 27.4  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.25 21  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  • Prepare Shaken Not Stirred Starter starter the night before brewing.
  • Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar.
  • Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast.
  • Place in fermenter set to fermentation temperature of 64 degrees.

    BOIL NOTES

  • Boil timer settings: nE = 3, t1=75, t2=60, t3=10
  • Either use a hop spider or whirlpool after the boil to deal with loose whole hops.
  • Before filling fermenter, fill two quart jars with wort for canning as gyle/speise for carbonating the beer.

    FERMENTATION NOTES

  • Pitch entire volume of starter.
  • Use an OPEN FERMENT to maximize esters.
    -LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
  • Add airlock on 4th day.

    STC-1000 settings:
    sp0=64, dh0=168
    sp1=68, dh1=168
    sp2=70, dh2=0

    PACKAGING

  • Tare weight of empty keg.
  • Put canned gyle/speise into serving keg (to carbonate beer).
  • Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight.

  • Target 3.0 volumes of CO2.
  • Attach BlowTie 2 spunding valve and set to 38 psi (ensure 0-60 psi gauge is installed).
  • Hold beer temp at 72 degrees while naturally carbonating (two weeks).
  • Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2).
Last Updated and Sharing
 
635
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-21 22:03 UTC