Father’s Reward Enkel - Patersbier - Beer Recipe - Brewer's Friend

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Father’s Reward Enkel - Patersbier

136 calories 11.7 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: 7.04 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: American Homebrewers Association
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Friday April 26th 2019
1.042
1.007
4.5%
13.3
15.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 77.4%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 6.5%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 3.2%
1 lb Turbinado1 lb Turbinado 44 10 12.9%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 10.1 50%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 3.19 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
5 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 each Cinnamon Stick Flavor Boil 5 min.
0.13 tsp Mace Flavor Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add 3.47 g Citric Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.11 gal Strike at 165.4 Temperature -- 152 °F 60 min
5.95 gal Fly Sparge -- 170 °F 60 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 2.11 8.4  
Mash volume with grains 2.65 10.6  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes at 152°F (67°C). Bring runoff to a boil and add 60 minute hops. Add hops and spices according to the recipe. After 60 minute boil, chill to 66°F (19°C). Ferment one week, allowing temperature to rise into the low 70s°F (21-23°C), then rack to secondary. Age two weeks then bottle or keg.

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  • Last Updated: 2019-04-26 17:35 UTC