Enkel Biter - Beer Recipe - Brewer's Friend

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Enkel Biter

160 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Trappist Single
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Tyson Schindler
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Sunday June 13th 2021
1.049
1.008
5.4%
36.2
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.88 lb Weyermann - Barke Pilsner Malt1.875 lb Barke Pilsner Malt 37.03 1.75 35.7%
1.75 lb Bairds - Maris Otter Pale Ale1.75 lb Maris Otter Pale Ale 37.5 2.5 33.3%
1.25 lb Ireks - Pilsner Malt1.25 lb Pilsner Malt 36 1.8 23.8%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.8%
2 oz Weyermann - Acidulated2 oz Acidulated 27 3.4 2.4%
5.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum (12.9 AA) / 1.3 Ounces0.3 oz Magnum (12.9 AA) / 1.3 Ounces Hops Pellet 12.9 First Wort 60 min 27.94 16.7%
0.50 oz BSG - styrian golding (2.9 AA) / 2 Ounces0.5 oz BSG - styrian golding (2.9 AA) / 2 Ounces Hops Pellet 2.9 Boil 15 min 4.72 27.8%
0.50 oz LD Carlson - Saaz (2.8 AA) / 1 Ounces0.5 oz LD Carlson - Saaz (2.8 AA) / 1 Ounces Hops Pellet 2.8 Boil 8 min 2.77 27.8%
0.50 oz BSG - styrian golding (2.9 AA) / 2 Ounces0.5 oz BSG - styrian golding (2.9 AA) / 2 Ounces Hops Pellet 2.9 Boil 2 min 0.8 27.8%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion -- 148 °F 75 min
5.2 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.88 19.5  
Mash volume with grains 5.28 21.1  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.8 g | 19.2 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 2.45 g | 9.8 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes

I mixed the Pilsner malts because it was the last of my sack of Barke, and the beginning of my sack of Irek’s (and because Gordon Strong recommends it for complexity - also why 1/3 of base malt is MO). Can also omit the acid malt for Pilsner malt if you adjust mash pH in other ways.

Stir cane sugar into wort in last 10 minutes of the boil. To reduce chance of scorching bottom of kettle, can remove some wort into separate pot, mix in sugar, then return to main boil.

Start fermentation at 66°, then let free rise after 3 days to encourage complete fermentation and more Belgian yeast character.

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  • Last Updated: 2021-08-12 16:48 UTC