Spencer Trapist Ale Clone - Beer Recipe - Brewer's Friend

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Spencer Trapist Ale Clone

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO Staff
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday March 26th 2016
1.061
1.012
6.3%
27.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 81.6%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 16.3%
0.25 lb United Kingdom - Crystal 60L0.25 lb Crystal 60L 34 60 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 25.44 76.9%
0.15 oz Willamette0.15 oz Willamette Hops Pellet 8.1 Boil 10 min 1.6 23.1%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 g Whirlflock Fining Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Paris Road
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 3 8 12 3 52
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LKRXQXN
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 qt Infusion -- 148 °F 75 min
5.2 qt Temperature -- 162 °F 15 min
1.2 qt Temperature -- 168 °F 2 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.06 12.3  
Mash volume with grains 4.04 16.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 6.49 g | 26 qt) 6.22 24.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

May/June, 201 BYO 2014
Based on article read in magazine.
After flameout, chill the wort down to 65 °F (18 °C) and pitch the yeast. You can then place in a warm space to allow fermentation temperature to start to rise to 72 °F (22 °C). Hold at this temperature during active fermentation. When active fermentation begins to settle down (kräusen begins to fall), increase the fermentation to 78 °F (26 °C) to be sure the yeast fements to completion.

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  • Last Updated: 2016-03-31 22:02 UTC