American Trappist - Beer Recipe - Brewer's Friend

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American Trappist

261 calories 19.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.147 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tyler Waite
Calories: 261 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Sunday December 4th 2016
1.080
1.010
9.2%
20.8
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 45.2%
2 lb American - Victory2 lb Victory 34 28 13.7%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.8%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 6.8%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 13.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.8%
14.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.52 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.28 50%
2 oz / $ 0.00
 
Yeast
GigaYeast - Golden Pear Belgian Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
Low
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 4oz      
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 4 13 8 15 42
STARTING WITH SAN FRANCISCO TAP WATER
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Mash Crushed Grains in 1.5 Gal Water. Strain the grains and rinse with 1 Gal Water at 170* F. Sparge -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.11 g | 28.4 qt) 3.03 12.1  
Mash volume with grains (equipment estimates 7.11 g | 28.4 qt) 3.51 14  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.72 2.9  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.03 12.1
Equipment Profile Used: System Default
 
Notes


Mash the crushed grains and flaked oats in 1.5 gallons of water at 150F. Strain the grains and rinse with 1 gallon of water at 170F. Mix in malt extracts and Belgian candi sugar. Add water if needed. (Calculated boil volume: 7 gallons)

Bring wort to a boil. Add hops as scheduled and pomegranate if desired. Whirlpool, chill, and transfer to a clean, sanitized fermenter. If needed, mix in enough clean, sanitized water to make five gallons. Pitch yeast at 70F and ferment at 65-70F for seven days, then transfer to secondary for ten. Bottle or keg as you would normally.

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  • Last Updated: 2017-04-06 02:43 UTC