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Sorgenfri Trappist Enkel 2024

Method: BIAB
Style: Trappist Single
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)

Created: Monday April 1st 2024

Original Gravity:

1.045

Final Gravity:

1.009

ABV (standard):

4.7%

IBU (tinseth):

26.6

SRM (morey):

7.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
180 g	Castle Malting - Château Cara Clair180 g Château Cara Clair	35	3.2	9%
80 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	4%
120 g	Crisp Malting - Chevallier Heritage Malt120 g Chevallier Heritage Malt	36.3	3	6%
90 g	Crisp Malting - Torrefied Wheat90 g Torrefied Wheat	36.8	3	4.5%
45 g	Candi Syrup - Belgian Candi Syrup - D-18045 g Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	2.2%
45 g	Castle Malting - Château Acid (Malta Acida)45 g Château Acid (Malta Acida)	34	4.1	2.2%
1,450 g	Castle Malting - BE - Castle Malting - Château Pilsen 6RW	36.8	1.8	72.1%
2,010 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 g	BSG - German Northern Brewer3 g German Northern Brewer Hops	Pellet	8.2	Boil	60 min	7.11	9.1%
11 g	Saaz11 g Saaz Hops	Pellet	3.1	Boil	60 min	9.86	33.3%
8 g	Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	7.11	24.2%
11 g	Styrian Goldings11 g Styrian Goldings Hops	Pellet	4	Boil	5 min	2.54	33.3%
33 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 g	BSG - German Northern Brewer (Pellet)	7.11	9.1%
11 g	Saaz (Pellet) 11 g Saaz (Pellet) Hops	9.86	33.3%
8 g	Hallertau Hersbrucker (Pellet)	7.11	24.2%
11 g	Styrian Goldings (Pellet) 11 g Styrian Goldings (Pellet) Hops	2.54	33.3%
33 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.4 L	Infusion	60 °C	55 °C	20 min
1.5 L	Infusion	100 °C	64 °C	60 min
1.9 L	Infusion	100 °C	71 °C	10 min
3.2 L	Sparge	100 °C	78 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 ml	Calcium Chloride (anhydrous)	Water Agt	Mash	75 min.
0.50 ml	gypsum (calcium sulfate)	Water Agt	Mash	75 min.
1 ml	Protafloc	Fining	Boil	15 min.
5 g	Bitter Orange Peel	Flavor	Boil	10 min.
2.50 ml	Wyeast - Beer Nutrient	Fining	Boil	10 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 39 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySyrup Amount: 87,1 Temp: 20 °C CO₂ Level: 2.8 Volumes

Target Water Profile

Malmö kranvatten VA SYD apr-sep 2020

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
32	7	34	20	40	136
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

112

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Brews

Public: Yup, Shared
Last Updated: 2024-04-06 22:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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