View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Trap Queen

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 9.5 gallons (fermentor volume)
Pre Boil Size: 11.17 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Drudy/Lorenz
Calories: 278 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)

Created: Friday November 18th 2016

Original Gravity:

1.084

Final Gravity:

1.017

ABV (standard):

8.8%

IBU (tinseth):

28.7

SRM (morey):

13.2

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
22 lb	Belgian - Pilsner22 lb Pilsner	37	1.6	75.9%
2 lb	Torrified Wheat2 lb Torrified Wheat	36	2	6.9%
4 lb	Candi Syrup - Belgian Candi Syrup - D-454 lb Belgian Candi Syrup - D-45	32	45	13.8%
1 lb	Belgian - Caramel Pils1 lb Caramel Pils	34	8	3.4%
29 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Saaz3 oz Saaz Hops	Pellet	3.5	Boil	60 min	17.3	60%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	30 min	11.4	40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Saaz (Pellet) 2.9999999931377 oz Saaz (Pellet) Hops	17.3	60%
2 oz	Willamette (Pellet)	11.4	40%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.31 gal	Strike 8.31 gal @ 161.6 °F	Infusion	--	149 °F	60 min
5.86 gal	5.86 gal of sparge @168 °F.	Sparge	--	170 °F	30 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	20 min.

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 909 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Candy Syrup Amount: 34g/gal CO₂ Level: 3.3 Volumes

Target Water Profile

Belgian Dark Strong Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
61	23	51	50	50	0
pH: 5.41 Mash: 3.3 g of Epsom Salt (MgCl2 x 6H2C) 2.9 g of Magnesium Chloride 5 g of Baking Soda (NaHCO3) 3.7 g of Chalk (CaCO3) 10.8 mL of Phosphoric Acid (88%) Sparge: 2.3 g of Epsom Salt 2.1 g of Magnesium Chloride (MgCl2 x 6H2C) 0.9 mL of Phosphoric Acid
Mash Chemistry and Brewing Water Calculator

Notes

Add d-45 Candi Sugar with 5-10 mins left in the boil.

NARRATIVE: 90 minute boil. Chill to 62F. O2 for 60 seconds. Ramp primary starting at 62F then raise to 68 over 7 days
until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG (1.008 –
1.009). Crash to 35F for 1 week. Bottle with pre-boiled Simplicity Candi Syrup at a rate of 34 grams/gallon (then hold
bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps, (60F), for 6-12 months.

Last Updated and Sharing

780

Views

Brews

Public: Yup, Shared
Last Updated: 2017-02-02 13:55 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!