Kloster øl Souachi Ace - Beer Recipe - Brewer's Friend

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Kloster øl Souachi Ace

215 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Terje Ekle
Calories: 215 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday April 24th 2017
1.071
1.009
8.2%
23.1
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 90.9%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 1.5%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 7.6%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Sorachi Ace50 g Sorachi Ace Hops Pellet 11.1 Whirlpool 0 min 23.13 40%
75 g Sorachi Ace75 g Sorachi Ace Hops Pellet 11.1 Dry Hop 5 days 60%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Five Star Chemicals - 5.2 pH stabilizer Water Agt Boil 30 min.
12 g Irish moss Fining Boil 75 min.
5 g CaCl2 Fining Mash --
5 g Ca2SO4 Fining Mash --
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 207 B cells required
Champagne yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 3 4 5 7 0
Add 1 Ts Ca2SO4 and 1 Ts CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.5 L Infusion -- 52 °C 10 min
28.5 L Infusion -- 63 °C 60 min
28.5 L Infusion -- 67 °C 15 min
28.5 L Infusion -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 35.2
Mash volume with grains (equipment estimates 40.7 L) 39.2
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30 L) 28.5
Boil off losses -5.7
Post boil Volume 24.3
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 24
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Champagne yeast in secondary fermentation

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  • Public: Yup, Shared
  • Last Updated: 2017-05-05 13:11 UTC