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West Redlands 6

180 calories 16.7 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 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday April 12th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 90%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.35 oz Hallertau Mittelfruh1.35 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.13 40.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.03 29.9%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 5 min 3.77 29.9%
3.35 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Quarts
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.69 psi       Temp: 35 °F       CO2 Level: 3 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
3 gal Infusion Mash Strike 162 °F 149 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains (equipment estimates 3.33 g | 13.3 qt) 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.1 20.4  
Top off amount 0.4 1.6  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Add sugar to boiling pot while lautering.

Utilizing yeast cake from previous brew.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-04 03:22 UTC