TRAPPIST SINGLE MONK BEER - Beer Recipe - Brewer's Friend

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TRAPPIST SINGLE MONK BEER

151 calories 12 g 330 ml
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Beer Stats
Method: BIAB
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: DAVID HEATH
Calories: 151 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Tuesday March 10th 2020
1.050
1.007
5.6%
18.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Viking - Pilsner Zero Malt1 kg Pilsner Zero Malt 37 1.9 87%
100 g Cane Sugar100 g Cane Sugar 46 0 8.7%
50 g American - Caramel / Crystal 10L50 g Caramel / Crystal 10L 35 10 4.3%
1,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Fuggles3 g Fuggles Hops Leaf/Whole 4.5 First Wort 60 min 6.45 23.1%
5 g Perle5 g Perle Hops Leaf/Whole 6.3 Boil 15 min 6.79 38.5%
5 g Perle5 g Perle Hops Leaf/Whole 6.3 Boil 10 min 4.96 38.5%
13 g / $ 0.00
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 32.9 g       Temp: 25 °C       CO2 Level: 2.4 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 65 °C 65 °C 60 min
Infusion 65 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.7 L) 6.9
Mash volume with grains (equipment estimates 13.3 L) 7.6
Grain absorption losses -1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 10.8 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 5 L) 5.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 5.7 L) 5
Total: 6.9  
Equipment Profile Used: System Default
 
Notes

ADD:
10 gms Orange peels
(5 mins left in boil)

BOTTLED ON MARCH 25.
OG: 1.048
FG: 1.010

ABV: 5%

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  • Last Updated: 2020-03-29 08:12 UTC