#43Trappist Single - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

#43Trappist Single

162 calories 15.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday August 25th 2015
1.053
1.011
5.5%
33.3
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 86.2%
0.40 kg German - Carapils0.4 kg Carapils 35 1.3 6.9%
0.40 kg Cane Sugar0.4 kg Cane Sugar 46 0 6.9%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 9.4 Boil 60 min 27.8 54.5%
10 g Perle10 g Perle Hops Pellet 9.4 Boil 15 min 4.6 18.2%
15 g Saaz15 g Saaz Hops Pellet 3.1 Boil 5 min 0.91 27.3%
55 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 25.7 L) 21.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 35.8 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Going into fermentor 27
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

cane sugar to increase fruity nose
CaSO4 5g

tettnanger, spalt or perle
or a saazer

Pitch at 23, set to 21, rise to 25 after 4 days, hold at 25 until fermentation is complete
then 3-5weeks secondary at 8C or 2-3weeks at 15C.
bottle condition at 21C for three weeks or 5 weeks at 15C.

After 2 weeks of fermentation at 22C density = 1.010. ABV = 5.7%.

bring pH of a mash down to 5.3 using lactic acid

Trappist Single (Little Trippel) (1.044-1.054) 4.8-6%, SRM 3-5, IBU 25-45, FG 1.004- 1.010,

no wheat malt - I want crisp beer. instead - carapils

belgian blond ale more malty, less attenuated, fermented cooler - not so much esters. Trappist single - crisp, highly attenuated. think german pilsner with belgian yeast character.

Last Updated and Sharing
 
1,678
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-09-18 08:38 UTC