Raison D' Etre - Beer Recipe - Brewer's Friend

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Raison D' Etre

196 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Thursday July 4th 2019
1.064
1.013
6.7%
42.1
23.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pilsner5.5 kg Pilsner 37 1.8 89.9%
250 g American - Caramel / Crystal 90L250 g Caramel / Crystal 90L 33 90 4.1%
120 g American - Chocolate120 g Chocolate 29 350 2%
250 g Belgian Candi Sugar - Dark (275L)250 g Belgian Candi Sugar - Dark (275L) 38 275 4.1%
6,120 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 11.3 Boil 60 min 42.12 66.7%
15 g Saaz15 g Saaz Hops Pellet 3 Aroma 0 min 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
170 g Raisins Other Boil 10 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
18 L Strike -- 67 °C 60 min
15 L Sparge -- 67 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.6
Mash volume with grains 21.5
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 15.9 L) 17.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Halfway through boil remove 2 cups of wort and soak raisins for 10 to 20 mins, puree, then add to kettle @ 10 mins along with candi sugar.
Ferment @ 20 - 25 degrees.

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  • Last Updated: 2019-07-04 02:56 UTC