Martins Trappist Single - Beer Recipe - Brewer's Friend

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Martins Trappist Single

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday March 26th 2022
1.050
1.010
5.3%
28.7
4.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Hana Malt4.5 kg Hana Malt 31 1.3 84.9%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 23 5.7%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.4%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 5.5 Boil 60 min 17.31 34.9%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 5.5 Boil 15 min 8.82 32.6%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 4 Boil 5 min 2.58 32.6%
86 g / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.5      
 
Target Water Profile
Martin's Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 20.1 L) 19
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Only have Hana Malt, so stepped mash with 30 mins at each of 45C, 55C, 65C, and mash out at 75C.

Add the candi sugar towards the end of the boil.

Using Ashbeck throughout. with some gypsum to add in the necessary sulphate and calcium.

fermentation start at 18C and ramp up 1C per day to 25C

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  • Last Updated: 2022-03-26 11:37 UTC