Sorgenfri Trappist Single - Beer Recipe - Brewer's Friend

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Sorgenfri Trappist Single

146 calories 13.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Trappist Single
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Friday April 15th 2022
1.048
1.009
5.2%
34.0
6.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Weyermann - Floor-Malted Bohemian Pilsner1 kg Floor-Malted Bohemian Pilsner 36.3 1.9 46.8%
400 g Castle Malting - Château Pilsen 6RW400 g Château Pilsen 6RW 36.8 1.8 18.7%
230 g Castle Malting - Château Munich230 g Château Munich 34 12.7 10.8%
220 g Belgian Candi Sugar - Clear/Blond (0L)220 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.3%
150 g Crisp Malting - Finest Maris Otter150 g Finest Maris Otter 38 3 7%
130 g Crisp Malting - Amber130 g Amber 33.1 27.5 6.1%
7 g Weyermann - Beech Smoked Barley7 g Beech Smoked Barley 35 2.7 0.3%
2,137 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g BSG - German Northern Brewer12 g German Northern Brewer Hops Pellet 5.5 Boil 60 min 20.37 25.5%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 25 min 8.69 31.9%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 4 Boil 5 min 4.92 42.6%
47 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Calcium Chloride (anhydrous) Water Agt Mash 75 min.
1 g gypsum (calcium sulfate) Water Agt Mash 75 min.
1 ml Protafloc Fining Boil 15 min.
2.50 ml Wyeast - Beer Nutrient Fining Boil 10 min.
1 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 87,1       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Malmö kranvatten VA SYD apr-sep 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 7 34 20 40 136
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 L Infusion 71 °C 65 °C 75 min
1.5 L Infusion 100 °C 71 °C 15 min
5 L Sparge 100 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.6 L) 17.5
Mash volume with grains (equipment estimates 19.9 L) 18.8
Grain absorption losses -1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 14.7
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Volume into fermentor 10
Total: 17.5  
Equipment Profile Used: System Default
"Sorgenfri Trappist Single" Trappist Single beer recipe by Brewer #248139. BIAB, ABV 5.16%, IBU 33.97, SRM 6.21, Fermentables: (Floor-Malted Bohemian Pilsner, Château Pilsen 6RW, Château Munich, Belgian Candi Sugar - Clear/Blond (0L), Finest Maris Otter, Amber, Beech Smoked Barley) Hops: (German Northern Brewer, Hallertau Hersbrucker, Styrian Goldings) Other: (Calcium Chloride (anhydrous), gypsum (calcium sulfate), Protafloc, Beer Nutrient, Lactic acid)
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  • Last Updated: 2022-05-22 19:26 UTC