Patersbier - Beer Recipe - Brewer's Friend

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Patersbier

127 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matthew
Hop Utilization: 97%
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Monday February 17th 2020
1.039
1.007
4.3%
9.9
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 77.4%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 6.5%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 3.2%
1 lb Turbinado1 lb Turbinado 44 10 12.9%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 7.54 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.38 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Cinnamon stick Water Agt Mash 10 min.
0.13 tsp Mace Crushed Water Agt Mash 10 min.
 
Yeast
White Labs - Antwerp Ale Yeast WLP515
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 39.38 psi       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike 164 °F 152 °F 60 min
24 qt Strike 152 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.53 10.1  
Mash volume with grains (equipment estimates -0.43 g | -1.7 qt) 3.07 12.3  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 2.02 g | 8.1 qt) 1.49 5.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 3.54 g | 14.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2 8  
Top off amount 3.5 14  
Going into fermentor 5.5 22  
Total: 4.02 16.1
Equipment Profile Used: System Default
 
Notes

Ferment at 68 for 7 days then gradually increase to 71 for day 7 to 14. Age for 2 weeks at 71F.

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  • Last Updated: 2020-02-17 04:13 UTC