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Cervisia

Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: H. Dornbusch/Stephen Stanley
Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)

Created: Tuesday June 25th 2019

Original Gravity:

1.038

Final Gravity:

1.010

ABV (alternate):

3.8%

IBU (tinseth):

9.0

SRM (morey):

4.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.63 lb	German - Bohemian Pilsner2.625 lb Bohemian Pilsner	38	1.9	28.3%
3.25 lb	United Kingdom - Oat Malt3.25 lb Oat Malt	28	2	35%
2 lb	German - Floor-Malted Bohemian Pilsner Dk2 lb Floor-Malted Bohemian Pilsner Dk	38	6.5	21.6%
14 oz	German - Smoked Malt14 oz Smoked Malt	37	3	9.4%
4.40 oz	German - Acidulated Malt4.4 oz Acidulated Malt	27	3.4	3%
4 oz	Rice Hulls4 oz Rice Hulls	0	0	2.7%
9.27 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Strisselspalt0.7 oz Strisselspalt Hops		Pellet	3.5	Boil	55 min	9.03	100%
0.70 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.70 oz	Strisselspalt (Pellet)		9.03	100%
0.70 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt	Dough in, hydration	Infusion	--	95 °F	15 min
	Protein rest	Temperature	--	125 °F	15 min
	Saccarification rest	Temperature	--	149 °F	20 min
	Dextrine Rest	Temperature	--	156 °F	40 min
4.5 gal	Batch sparge	Sparge	--	172 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Dried Marjoram	Herb	Boil	5 min.
7 g	Dried Rosemary	Herb	Boil	5 min.
4.50 g	Dried Sage	Herb	Boil	5 min.
4.50 g	Dried Bay Leaf	Herb	Boil	5 min.
3 g	Calcium Chloride	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
1.50 g	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.6 oz Temp: 72 °F CO₂ Level: 2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Sterilize bagged gruit for 5 mins at end of boil, suspend in green beer for fermentation, remove and discard after 2 days of primary fermentation (day 3).

Last Updated and Sharing

550

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Brews

Public: Yup, Shared
Last Updated: 2019-06-29 17:48 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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