papatersbier - Beer Recipe - Brewer's Friend

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papatersbier

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday June 8th 2021
1.049
1.009
5.2%
26.1
4.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 76.5%
1 lb BSG - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 11.8%
1 lb Turbinado1 lb Turbinado - (late boil kettle addition) 44 10 11.8%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz elixir0.6 oz elixir Hops Pellet 10.2 Boil 60 min 26.05 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Gypsum Water Agt Mash 40 min.
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
2.05 g Citric acid Water Agt Sparge --
8.17 g Citric acid Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.65 psi       Temp: 35 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
18804
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53.7 15 20 74 72.8 0.5
1.6 g. citric acid and salts for 5.7 mash pH, 20 min. rest. after ferulic rest add 8.17 g. acid for 5.2 mash pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.63 gal ferulic rest Strike 119 °F 113 °F 10 min
5.38 gal Sparge 212 °F 145 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.69 30.8
Equipment Profile Used: System Default
 
Notes

yeast is 3rd gen off belgian stout/ white ipa

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  • Last Updated: 2021-06-09 01:55 UTC