Ben's Monk Beer - Beer Recipe - Brewer's Friend

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Ben's Monk Beer

278 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.18 gallons
Post Boil Size: 6.18 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday January 16th 2021
1.085
1.010
9.8%
33.8
6.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans - Pilsen12 lb Pilsen 36.8 1.7 72.5%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 6%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 6%
24 oz Invert Sugar Syrup24 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 9.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3%
9 oz Honey9 oz Honey 35 2 3.4%
16.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.5 Boil 90 min 12.8 40%
1 oz Saaz1 oz Saaz Hops Pellet 2.4 Boil 20 min 4.97 40%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15.5 Boil 20 min 16.04 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1 tsp Citric acid Water Agt Mash 90 min.
0.50 tsp Epsom Salt Water Agt Mash 90 min.
0.50 tsp Gypsum Water Agt Mash 90 min.
0.40 oz Coriander Seed Spice Boil 20 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.34 25.4  
Mash volume with grains 7.5 30  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.39 g | 13.6 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.72 g | 30.9 qt) 9.18 36.7  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.18 24.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.18 g | 24.7 qt) 5.5 22  
Total: 11.19 44.8
Equipment Profile Used: System Default
"Ben's Monk Beer" Belgian Tripel beer recipe by Brewer #336937. All Grain, ABV 9.79%, IBU 33.81, SRM 6.46, Fermentables: (Pilsen, Vienna Malt, Aromatic Malt, Invert Sugar Syrup, Flaked Oats, Honey) Hops: (Styrian Goldings, Saaz, Magnum) Other: (Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-15 17:48 UTC