matts Belgian singlw - Beer Recipe - Brewer's Friend

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matts Belgian singlw

223 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 90%
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Sunday June 12th 2022
1.067
1.019
6.3%
48.7
5.3
5.5
8.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner $ 0.85 / lb
$ 7.69 		36.3 1.9 90%
0.25 lb The Swaen - BlackSwaen Biscuit0.25 lb BlackSwaen Biscuit $ 2.49 / lb
$ 0.62 		36 30 2.5%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.5%
10 lbs / $ 8.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Liberty1.4 oz Liberty Hops Pellet 6.3 Boil 60 min 36.77 41.2%
1 oz Yakima Chief Hops - Hallertau1 oz Hallertau Hops Pellet 4.1 Boil 15 min 8.48 29.4%
1 oz Yakima Chief Hops - Hallertau1 oz Hallertau Hops Pellet 4.1 Boil 5 min 3.41 29.4%
3.40 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal mash 149 -- 149 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 3.66 g | 14.6 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Pitch Yeast at 66.
After 24 hour let temp rise 4 degrees per day until it hits 80 or 82

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  • Last Updated: 2022-07-02 02:57 UTC