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Method: All Grain
Style: Trappist Single
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 43.96 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Talle Leyssens
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)

Created: Monday March 25th 2024

Holy Water - Trappist Single

by Toombstone

OG: 1.054 FG: 1.012 ABV: 5.5% IBU: 34

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

6.0%

IBU (tinseth):

34.8

SRM (morey):

4.1

Mash pH

n/a

Cost £

3.25

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	Dingemans - Belgian Pilsner Malt5.5 kg Belgian Pilsner Malt	37	1.6	78.6%
500 g	Dingemans - Belgian Cara 8 Pils Malt500 g Belgian Cara 8 Pils Malt	30	6	7.1%
500 g	Belgian - Wheat500 g Wheat	38	1.8	7.1%
500 g	OiO - Toasted Wheat Flakes500 g Toasted Wheat Flakes	34	1	7.1%
7,000 g / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Saaz50 g Saaz Hops	£ 0.05 / g £ 2.50	Leaf/Whole	4.5	Boil	75 min	21.42	50%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	£ 0.05 / g £ 0.75	Pellet	4.9	Boil	30 min	5.66	15%
35 g	Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops		Leaf/Whole	4.9	Boil	15 min	7.75	35%
100 g / £ 3.25

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Saaz (Leaf/Whole) 50 g Saaz (Leaf/Whole) Hops	£ 0.05 / g £ 2.50	21.42	50%
15 g	Hallertau Mittelfruh (Pellet)	£ 0.05 / g £ 0.75	5.66	15%
35 g	Hallertau Mittelfruh (Leaf/Whole)		7.75	35%
100 g / £ 3.25

Other Ingredients

Amount	Name	Cost	Type	Use	Time
50 g	Bitter Orange Peel		Flavor	Boil	20 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 272 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 220.6 g Temp: 10 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	7	7	21	21	216
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 L	Strike	69 °C	64 °C	90 min
18 L	Sparge	75 °C	70 °C	15 min
Starting Mash Thickness: 3.13 L/kg Starting Grain Temp: 10 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.1 L/kg	21.9
Mash volume with grains	26.5
Grain absorption losses	-7
Remaining sparge water volume (equipment estimates 18.6 L)	30
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 32.6 L)	44
Boil off losses	-7.1
Hops absorption losses (first wort, boil, aroma)	-0.5
Post boil Volume (equipment estimates 25 L)	38
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 38 L)	25
Total:	51.9
Equipment Profile Used:	System Default

Notes

Chimay Gold clone

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Last Updated: 2024-03-30 17:45 UTC

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