St. Bernardus Abt 12 - Beer Recipe - Brewer's Friend

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St. Bernardus Abt 12

260 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Sunday February 23rd 2020
1.079
1.013
8.6%
28.1
23.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 62.7%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 11.9%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 6%
2.50 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)2.5 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 14.9%
0.50 lb Maple Syrup0.5 lb Maple Syrup - (late boil kettle addition) 30 35 3%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.5%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.29 50%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 15.8 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.26 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

pitch yeast at 70 let temp rise over 83f over 7 days

secondary 6-8 weeks

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  • Last Updated: 2020-02-23 23:32 UTC