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stoat

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (brew house)
Source: jason apter
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday April 4th 2016
1.050
1.008
5.5%
43.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pale 2-Row9.25 lb Pale 2-Row 37 1.8 78.7%
1 lb German - Vienna1 lb Vienna 37 4 8.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Mosaic28.3 g Mosaic Hops Pellet 11 Boil 60 min 37.03 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 2 Boil 0 min 33.4%
1 oz Saaz1 oz Saaz Hops Pellet 2 Boil 60 min 6.74 33.4%
3 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
dechlorinate and add 2.2g burton salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 150 °F 60 min
8 qt mash out -- -- 168 °F 10 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 3.66 14.6  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.58 g | 22.3 qt) 4.96 19.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

ferment at 75 for 5 days then drop to 68-70 in secondary. 1g saaz added as first wort.

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  • Last Updated: 2017-03-12 20:04 UTC