MYB Trappist Single "de Kroon" - Beer Recipe - Brewer's Friend

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MYB Trappist Single "de Kroon"

192 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Conn / B&B MYB Weikert
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday April 14th 2023
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26A1. Trappist Single

by WAWooldridge

OG: 1.051 FG: 1.009 ABV: 5.6% IBU: 35

1.059
1.009
6.6%
34.4
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner 38 1.8 85.7%
2.50 oz Proximity - Caramunich 602.5 oz Caramunich 60 34.5 60 1.5%
5.50 oz Dingemans - Munich MD5.5 oz Munich MD 36.5 6.3 3.3%
8 oz Belgian Candi Sugar - Clear/Blond (0L)8 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.8%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 2.8 Boil 15 min 5.04 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.8 Boil 45 min 29.33 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.37 g servomyces Water Agt Boil 20 min.
3 g Wyeast - Beer Nutrient Water Agt Boil 20 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Amended broomfield tap water with 7g each epsom salts, calcium chloride, and gypsum.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Saccharrification - 12 q @ 165 Infusion -- 149 °F 75 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Yeast - BE-256, no starter

Amended broomfield tap water with 7g each epsom salts, calcium chloride, and gypsum.

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  • Public: Yup, Shared
  • Last Updated: 2023-06-10 20:25 UTC
  • Snapshot Created: 2023-04-14 18:47 UTC
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