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Trap Queen

278 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 9.5 gallons (fermentor volume)
Pre Boil Size: 11.17 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Drudy/Lorenz
Calories: 278 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Friday November 18th 2016
1.084
1.017
8.8%
28.7
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Belgian - Pilsner22 lb Pilsner 37 1.6 75.9%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 6.9%
4 lb Candi Syrup - Belgian Candi Syrup - D-454 lb Belgian Candi Syrup - D-45 32 45 13.8%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 3.4%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 60 min 17.3 60%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 30 min 11.4 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 20 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 909 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Candy Syrup       Amount: 34g/gal       CO2 Level: 3.3 Volumes
 
Target Water Profile
Belgian Dark Strong Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 23 51 50 50 0
pH: 5.41

Mash:
3.3 g of Epsom Salt (MgCl2 x 6H2C)
2.9 g of Magnesium Chloride
5 g of Baking Soda (NaHCO3)
3.7 g of Chalk (CaCO3)
10.8 mL of Phosphoric Acid (88%)

Sparge:
2.3 g of Epsom Salt
2.1 g of Magnesium Chloride (MgCl2 x 6H2C)
0.9 mL of Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.31 gal Strike 8.31 gal @ 161.6 °F Infusion -- 149 °F 60 min
5.86 gal 5.86 gal of sparge @168 °F. Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.81 31.3  
Mash volume with grains 9.81 39.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 7.15 g | 28.6 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 11.94 g | 47.8 qt) 11.17 44.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 9.5 38  
Going into fermentor 9.5 38  
Total: 14.19 56.8
Equipment Profile Used: System Default
 
Notes

Add d-45 Candi Sugar with 5-10 mins left in the boil.

NARRATIVE: 90 minute boil. Chill to 62F. O2 for 60 seconds. Ramp primary starting at 62F then raise to 68 over 7 days
until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG (1.008 –
1.009). Crash to 35F for 1 week. Bottle with pre-boiled Simplicity Candi Syrup at a rate of 34 grams/gallon (then hold
bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps, (60F), for 6-12 months.

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  • Last Updated: 2017-02-02 13:55 UTC