patersbier - Beer Recipe - Brewer's Friend

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patersbier

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Friday October 18th 2019
1.049
1.008
5.4%
26.0
4.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 60%
2 lb Belgian - Wheat2 lb Wheat 38 1.8 26.7%
1 lb Turbinado1 lb Turbinado - (late boil kettle addition) 44 10 13.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz tahoma0.25 oz tahoma Hops Pellet 6.8 Boil 60 min 8.66 25%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 10.2 Boil 60 min 12.99 25%
0.25 oz tahoma0.25 oz tahoma Hops Pellet 6.8 Boil 5 min 1.73 25%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 10.2 Boil 5 min 2.59 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.18 g Citric acid Water Agt Other 10 min.
2.20 g Gypsum Water Agt Mash 40 min.
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
4.96 g Citric acid Water Agt Mash 40 hr.
1.82 g Citric acid Water Agt Sparge 0 min.
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.73 psi       Temp: 32 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
18804
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53.7 11 16 70.6 71.8 0.1
1.18 g. citric acid for 5.75 mash pH, 10 min. after ferulic rest add 4.96 g. acid and salts for 5.2 mash pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal ferulic rest Strike 119 °F 113 °F 10 min
1.7 gal. boiled. low sac. rest Infusion 212 °F 145 °F 20 min
.6 gal. boiled. high sac. rest Infusion 212 °F 152 °F 20 min
4.3 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.44 9.8  
Mash volume with grains 2.96 11.8  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 5.34 g | 21.3 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.71 g | 26.8 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.06 28.3
Equipment Profile Used: System Default
"patersbier" Trappist Single beer recipe by boltron. All Grain, ABV 5.37%, IBU 25.97, SRM 4.26, Fermentables: (Pilsner, Wheat, Turbinado) Hops: (tahoma, Amarillo) Other: (Citric acid, Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2019-10-18 14:32 UTC