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Belgian Single

151 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 18 liters (ending kettle volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 151 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Thursday May 7th 2020
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OG: 1.048 FG: 1.003 ABV: 5.9% IBU: 27

1.050
1.007
5.7%
25.2
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Extra Pale Premium Pilsner Malt3 kg Extra Pale Premium Pilsner Malt 38 1.5 79.5%
250 g Weyermann - Vienna Malt250 g Vienna Malt 37 3.5 6.6%
40 g Belgian - Biscuit40 g Biscuit 35 23 1.1%
40 g Weyermann - CARABELGE40 g CARABELGE 34 13.6 1.1%
40 g Weyermann - Pale Wheat40 g Pale Wheat - (late boil kettle addition) 36 2 1.1%
75 g Rice Hulls75 g Rice Hulls - (late boil kettle addition) 0 0 2%
330 g Belgian Candi Sugar - Clear/Blond (0L)330 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.7%
3,775 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Perle20 g Hallertau Perle Hops Leaf/Whole 5.9 First Wort 60 min 18 36.7%
9.50 g Hallertau Perle9.5 g Hallertau Perle Hops Leaf/Whole 5.9 Boil 15 min 3.97 17.4%
25 g Brewferm - Hallertau Mittelfrüh25 g Hallertau Mittelfrüh Hops Leaf/Whole 1.8 Boil 15 min 3.18 45.9%
54.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
1 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
7 g orange peel - bitter Spice Boil 10 min.
7 g orange peel - sweet Spice Boil 10 min.
5 g Coriander Seed Spice Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 128.5 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.34 L Strike 69 °C 65 °C 60 min
9.41 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.3
Mash volume with grains 12.6
Grain absorption losses -3.4
Remaining sparge water volume 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 22
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 13.4 L) 18
Estimated amount in fermentor 18
Total: 26.3  
Equipment Profile Used: System Default
 
Notes

D0: Brewday was smooth. Efficiency 77% - diluted post-boil with .6 liter water.
Pitched 1 teaspoon Kevik. Visible fermentation in 3 hours.
D1: super active fermentation.
D2: Kveik slowing. Added MJ M31 Belgian Tripel
D3: Krausen thickened with MJ M31
D4: Fermentation slow
D5: Visible fermentation very slow
D6: No bubbling. Moved to basement (18 C)
D14: Bottle - Priming at 2.2 Vols / 15L = 107 gm candy sugar. 

                     Added gelatin while bottling.
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  • Last Updated: 2020-12-29 12:49 UTC