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Belgian (Allagash) Patersbier

181 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday October 27th 2023
1.055
1.012
5.7%
23.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.33 lb Stone Path Malt - Nor’East Pale6.33 lb Nor’East Pale 37.3 2.9 63.4%
2.33 lb Rahr - White Wheat2.33 lb White Wheat 39.1 3.2 23.3%
1.33 lb Weyermann - Munich Type I1.33 lb Munich Type I 38 6 13.3%
9.99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10.5 Boil 5 min 8.25 25%
1 oz Yakima Chief Hops - Amarillo1 oz Amarillo Hops Pellet 11.7 Boil 5 min 9.19 25%
1 oz Centennial1 oz Centennial Hops Pellet 10.5 Whirlpool at 180 °F 30 min 25%
1 oz Amarillo1 oz Amarillo Hops Pellet 11.7 Whirlpool at 180 °F 30 min 6.48 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Bitter Orange Peel Flavor Boil 5 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1 g Gypsum Water Agt Sparge 0 min.
1 g Epsom Salt Water Agt Sparge 0 min.
 
Yeast
- Allagash White Slurry
Amount:
0.75 Liters
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 257 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.82 psi       Temp: 37 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Balanced
Friend: Ca= 41; Mg= 7; SO4=78; Na=28; Cl=57; HCO3=42
Father: Ca= 40; Mg= 7; SO4=76; Na=28; Cl=57; HCO3=42

CaCl= 2g;
Gypsum (CaSO4)= 2g
Epsom (MgSO4)= 2g
¼ Campden Tablet.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.82 g | 35.3 qt) 7.5 30  
Mash volume with grains (equipment estimates 9.62 g | 38.5 qt) 8.3 33.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Volume into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Allagash White Slurry (First generation)

8g Orange peel

Mash: 148 @40, 157 @ 40
Aerate: Shake 5 min, Oxygenate 30 seconds

Pitch Rate: .75 (million cells / ml / degree plato)

Ferm: 67,68,68,69,70,......Day 10), 69,68,66,64...

Raise temperature when airlock bubbles slow down.



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  • Last Updated: 2026-06-03 14:50 UTC