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Trappist Single

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ben
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday January 15th 2019
1.050
1.010
5.3%
33.6
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 90%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 9.9 Boil 60 min 23.15 23.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 15 min 7.93 38.5%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.2 Boil 5 min 2.49 38.5%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 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:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 147 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 2.61 10.5  
Mash volume with grains 3.37 13.5  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.89 g | 23.5 qt) 6.29 25.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

This beer won the CHAOS BJCP competition sponsored by Goose Island CHICAGO. I was fortunate enough to brew it on GI’s R&D pilot brewery for release at the Fulton street taproom.

I packaged carefully to get a high level of carbonation, and the beer was presented fresh which helped preserve hops flavors. The WLP 500 was a great yeast for the style.



Award Winning Recipe
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  • Last Updated: 2019-06-11 03:26 UTC