Trub n Tuck - Beer Recipe - Brewer's Friend

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Trub n Tuck

235 calories 24.2 g 330 ml
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Beer Stats
Method: Extract
Style: Trappist Single
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Yeasty Boyz
Calories: 235 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Wednesday September 7th 2016
1.076
1.019
7.5%
20.9
30.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Dry Malt Extract - Extra Light4 kg Dry Malt Extract - Extra Light 42 2.5 66.7%
0.70 kg Belgian Candi Sugar - Dark (275L)0.7 kg Belgian Candi Sugar - Dark (275L) 38 275 11.7%
4.70 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.80 kg American - Caramel / Crystal 20L0.8 kg Caramel / Crystal 20L 35 20 13.3%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 8.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g Styrian Goldings48 g Styrian Goldings Hops Leaf/Whole 4.2 Boil 60 min 15.96 60.4%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Leaf/Whole 3.5 Boil 30 min 4.26 25.2%
11.50 g Hallertau Mittelfruh11.5 g Hallertau Mittelfruh Hops Leaf/Whole 3.5 Boil 5 min 0.64 14.5%
79.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 848 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 28.7 L) 21.2
Mash volume with grains (equipment estimates 28.7 L) 22.1
Grain absorption losses (steeping) -1.3
Volume increase from sugar/extract (early additions) 3.1
Pre boil volume (equipment estimates 30.5 L) 23
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 21.2  
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=158933

Recipe Type: All Grain
Yeast: Belgian Abbeyll (Wyeast #1762)
Yeast Starter: No, I'm lazy and use two packs
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.078
Final Gravity: 1.018
IBU: 26.2
Boiling Time (Minutes): 75
Color: 27.6
Primary Fermentation (# of Days & Temp): 23 days @ 69-70
Additional Fermentation: Bottle condition for at least two months
Secondary Fermentation (# of Days & Temp): 14 days @69-70
Tasting Notes: It's everything you would expect from our monk brewing friends... great beer!

10.92 lb Pilsner (2 row) Belgian (2.0 SRM) 70.24%
1.73 lb Caramunich Malt (46.0 SRM) 11.13%
0.58 lb Corn, Flaked (1.3 SRM) 3.75%
0.58 lb Special B Malt (114.0 SRM) 3.75%
0.23 lb Carafa special dehusked (302.0 SRM) 1.47%
1.50 lb Dark Belgian candy sugar (100 SRM) 9.65 %
1.73 oz Styrian Goldings [4.20%] Boil 60 min
0.75 oz Hallertauer Hersbrucker [3.50%] Boil 30 min
0.39 oz Hallertauer Hersbrucker [3.50%] Boil 5 min
0.38 oz coriander seed Boil 5 min (Crush first)

MASH PROFILE

Protein rest Add 12.64 qt water at 156.2F to get 142F for 30min
Saccrification Add 11.23 qt water at 170.2F to get 154F for 60 min
Mash out Add 9.83 qt water at 205.6 to get 168F for 5 min
Begin Vorlauf then drain Mash Tun
Sparge with 0.73 gallons of water at 168F

Carb with 4.83 oz corn sugar

This is the award winning recipe by Hermann Holtrop from a Rochefort 8 clone comp that was held in the Netherlands. I think it's very close to the original Rochefort 8. A little darker then the original, but just as tasty... enjoy! If you can't find Carafa Special, Carafa l (337.0 SRM) will work well but will be a bit darker so scale back a bit.

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  • Last Updated: 2016-10-14 10:52 UTC