Spencer's Trappist Ale - Beer Recipe - Brewer's Friend

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Spencer's Trappist Ale

175 calories 17.9 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: 7.23 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday December 16th 2023
1.053
1.013
5.4%
25.3
6.1
5.6
26.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Brewers Malt 2-Row6 lb Brewers Malt 2-Row $ 1.40 / lb
$ 8.40 		37 1.8 60%
3.50 lb Rahr - Standard 6-Row3.5 lb Standard 6-Row $ 2.20 / lb
$ 7.70 		36.3 2.3 35%
0.50 lb Dingemans - Cara 45 0.5 lb Cara 45 $ 2.85 / lb
$ 1.43 		34.5 47 5%
10 lbs / $ 17.53
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 60 min 15.27 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 10.02 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7 oz       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
132 13 20 38 99 326
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Mash in at 122, raise to 145 and hold for 45, then raise to 162 for 15 minutes. Strike 130 °F 122 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.23 28.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine. Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule. Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week. Then transfer into a green beer tank, leaving the spent yeast behind. Chill to 41°F (5°C) and mature for one week. Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C).

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  • Last Updated: 2023-12-17 18:56 UTC