Tipsy Monk. Belgian single - Beer Recipe - Brewer's Friend

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Tipsy Monk. Belgian single

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 58% (brew house)
Source: beer and brewing net page
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday March 19th 2019
1.044
1.010
4.5%
31.7
9.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.10 kg Belgian - Pilsner5.1 kg Pilsner 37 2.77 94.4%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 59.88 5.6%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Hallertau Mittelfruh38 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 60 min 20.17 40.4%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 15 min 7.37 29.8%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 4.18 29.8%
94 g / $ 0.00
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Kurnell Tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Temperature -- 65 °C 60 min
Starting Mash Thickness: 6.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.1 L/kg 32.9
Mash volume with grains 36.5
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 1.5 L) 3.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Added 2g of phosphoric acid to mash water before grain. Ph 6.3 before adding grains.
Eff was bad at 58%. I think it’s gotta be from getting grain at peakhurst and kirrawee. Always get bad efficiency from those shops.
Ferment temp started at 19 for three days then 21 for 2 and 23 for two.
Attenuation was 80% FG 1.008

Really good plain beer, a beer for everyone. Will make again

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  • Public: Yup, Shared
  • Last Updated: 2019-08-08 20:21 UTC