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Trappist 2X4

259 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Friday November 13th 2020
1.079
1.012
8.76%
28.79
11.05
5.74
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 lb United Kingdom - Golden Promise5.3 lb Golden Promise 37 3 36.6%
3.70 lb Avangard - Pilsner3.7 lb Pilsner 37.3 1.7 25.5%
1 lb Munich1 lb Munich 37 6 6.9%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6.9%
8 oz Aromatic Malt8 oz Aromatic Malt 35 20 3.4%
0.50 lb Bestmalz - BEST Melanoidin0.5 lb BEST Melanoidin 34.5 27 3.4%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 3.4%
1.50 lb Brown Sugar1.5 lb Brown Sugar - (late addition) 45 15 10.3%
8 oz American - Victory8 oz Victory 34 28 3.4%
14.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Valley Hops - Magnum20 g Magnum Hops Pellet 11.5 Boil 60 min 28.79 100%
20 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Infusion 148 °F 75 min
2 gal Batch Sparge 190 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Campden Tablets Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.16 36.7  
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.29 29.2  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.88 -7.5  
Hops absorption losses -0.03 -0.1  
Amount going into fermentor 5.5 22  
Total: 9.28 37.1
 
Notes

Hold Fermentation temp at 72 degrees F. for the first 2 days and then let it free rise.

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  • Last Updated: 2021-01-28 14:19 UTC