MYB Trappist Single "de Kroon" - Beer Recipe - Brewer's Friend

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MYB Trappist Single "de Kroon"

179 calories 14.4 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
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Conn / B&B MYB Weikert
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday April 4th 2020
1.055
1.008
6.1%
32.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Belgian - Pilsner8.75 lb Pilsner 37 1.6 83.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 4.8%
8 oz Cane Sugar8 oz Cane Sugar - (late boil kettle addition) 46 0 4.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.8%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Leaf/Whole 10.7 Boil 60 min 26.64 60%
0.25 oz Centennial0.25 oz Centennial Hops Leaf/Whole 10.4 Boil 20 min 5.23 20%
0.25 oz Sterling0.25 oz Sterling Hops Leaf/Whole 6.2 Boil 5 min 1.03 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 g servomyces Water Agt Boil 20 min.
3 g Wyeast - Beer Nutrient Water Agt Boil 20 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
4 Gal Flagstaff Water + Broomfield Water

Adding 3 g each epsom salts, calcium chloride and burton water salts to sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Saccharrification - 12 q @ 165 Infusion -- 149 °F 75 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.26 g | 21 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Yeast - WLP 550. Starter made from 200 g pilsner dme + 0.2 g fermaid.

Amended tap water with 3g each epsom salts, calcium chloride, and burton water salts. 4 gal flagstaff water from March 2020 san juan trip.

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  • Last Updated: 2020-11-23 02:47 UTC
  • Snapshot Created: 2020-04-04 14:49 UTC