Trappist Belgian Ale Recipe (Grumpy Red Head) - Beer Recipe - Brewer's Friend

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Trappist Belgian Ale Recipe (Grumpy Red Head)

238 calories 24.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Harley Collins
Calories: 238 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Monday June 27th 2016
1.077
1.019
7.7%
24.5
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.76 kg German - Pilsner4.76 kg Pilsner 38 1.6 70.7%
0.86 kg German - Munich Light0.86 kg Munich Light 37 6 12.8%
0.23 kg Belgian - Special B0.23 kg Special B 34 115 3.4%
0.23 kg Flaked Corn0.23 kg Flaked Corn 40 0.5 3.4%
0.07 kg American - Caramel / Crystal 10L0.07 kg Caramel / Crystal 10L 35 10 1%
0.58 kg Belgian Candi Sugar - Amber/Brown (60L)0.58 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.6%
6.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Styrian Goldings28 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 75 min 17.9 50%
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 5.77 32.1%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 5 min 0.83 17.9%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Infusion -- 60 °C 30 min
13.5 L Temperature -- 67 °C 60 min
13.5 L Temperature -- 75 °C 10 min
13 L Raise Water to about 26L before boil Sparge -- 77 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.2
Mash volume with grains 13.3
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 23.4 L) 25.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 26 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Directions At least 12 hours before brewing, pitch two packs of Wyeast 1762 into a 2L yeast starter. On brew day, mash grains in 3.5 gallons of water. Hold at 140-144˚F for 30 minutes, then raise to 154˚F for 60 minutes. Raise to 167˚F for mash out, then sparge with 172˚F water to collect about seven gallons of wort. Stir in Belgian candi sugar and boil for 90 minutes, adding hops and coriander according to schedule. Cool wort to 70˚F and ferment at 69-74˚F. Prime with corn sugar and bottle condition for 2-4 months or longer.

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  • Last Updated: 2016-06-27 02:54 UTC