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BBB 0626

164 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Thursday June 11th 2026
1.055
1.002
7.0%
36.7
4.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Castle Malting - Château Pilsen 2RS2 kg Château Pilsen 2RS 37 1.9 38.8%
2 kg Bairds - Maris Otter Pale Ale2 kg Maris Otter Pale Ale 37.5 2.5 38.8%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 9.7%
0.25 kg Belgian Candi Sugar - Clear/Blond (0L)0.25 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.9%
0.25 kg Castle Malting - Château Cara Blond0.25 kg Château Cara Blond 34 8 4.9%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.9%
5.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 8 Boil 70 min 27.1 36.8%
25 g Artisan - Styrian Goldings25 g Styrian Goldings Hops Pellet 3.4 Boil 20 min 6.75 36.8%
18 g Artisan - Styrian Goldings18 g Styrian Goldings Hops Pellet 3.3 Boil 10 min 2.83 26.5%
68 g / 0.00 €
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
94%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Helsinki
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
25 L Strike 69 °C 64 °C 60 min
Temperature 69 °C 69 °C 20 min
7 L Sparge 72 °C 72 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.6
Mash volume with grains 22.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 15.9 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Last aroma hop addition was Slovenian Styrian Golding Celeia. During bottling added dregs from 2 bottles of Orval to introduce brett.

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  • Last Updated: 2026-06-23 12:42 UTC