Buckeye Team Trappist Ale, May 2015 - Beer Recipe - Brewer's Friend

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Buckeye Team Trappist Ale, May 2015

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Wednesday November 27th 2013
1.077
1.017
7.9%
45.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pale Ale12 lb Pale Ale 39 2.3 32.4%
11 lb German - Pilsner11 lb Pilsner 38 1.6 29.7%
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 16.2%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 5.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 5.4%
2 lb Rice Hulls2 lb Rice Hulls 0 0 5.4%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 2.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 1.4%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.4%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 22.32 33.3%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 20 min 21.46 16.7%
3 oz Amarillo3 oz Amarillo Hops Pellet 9.2 Boil 1 min 1.66 25%
3 oz Amarillo3 oz Amarillo Hops Pellet 9.2 Dry Hop 14 days 25%
12 oz / $ 0.00
 
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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 122 °F 20 min
-- -- 148 °F 20 min
-- -- 153 °F 20 min
-- -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.84 gal (55.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.84 gal (7.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.52 gal (58.09 qt). Suggest reducing strike water volume to 9.04 gal (36.16 qt) and adding 2.52 gal (10.09 qt) sparge/top-off. 11.56 46.3  
Strike water volume at mash thickness of 1.25 qt/lb 11.56 46.3  
Mash volume with grains 14.52 58.1  
Grain absorption losses -4.63 -18.5  
Remaining sparge water volume (equipment estimates 7.15 g | 28.6 qt) 7.81 31.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.84 g | 55.4 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 19.38 77.5
Equipment Profile Used: System Default
 
Notes



From White Labs website.

Yeast WLP500. Trappist... From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

If making Saison.... Yeast WLP565.... Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

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  • Last Updated: 2015-05-04 21:04 UTC