Holy Southern Cross - Beer Recipe - Brewer's Friend

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Holy Southern Cross

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday April 20th 2020
1.046
1.011
4.7%
39.7
3.9
5.6
70.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg New Zealand - Pilsner Malt6 kg Pilsner Malt $ 5.50 / kg
$ 33.00 		37.3 1.93 68.2%
2.50 kg Joe White - Ale Malt2.5 kg Ale Malt $ 5.00 / kg
$ 12.50 		36.8 2.81 28.4%
0.30 kg Gladfield - Sour Grapes Malt0.3 kg Sour Grapes Malt $ 8.50 / kg
$ 2.55 		12.4 2.03 3.4%
8.80 kg / $ 48.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Super Pride25 g Super Pride Hops $ 100.00 / kg
$ 2.50 		Pellet 13.9 First Wort 60 min 24.09 18.5%
50 g Pacifica50 g Pacifica Hops $ 85.00 / kg
$ 4.25 		Pellet 3.4 Boil 15 min 5.85 37%
30 g Ella30 g Ella Hops $ 100.00 / kg
$ 3.00 		Pellet 16.2 Boil 5 min 6.72 22.2%
30 g Motueka30 g Motueka Hops $ 100.00 / kg
$ 3.00 		Pellet 7.3 Boil 5 min 3.03 22.2%
135 g / $ 12.75
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
1 g Citric acid Water Agt Sparge 1 hr.
1 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 343 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 343 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 376 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Westvleteren (BLAM)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 125 139 145 370
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5 L Ommegnang Step Mash (BLAM) Strike 47 °C 45 °C 15 min
Beta (HLT at 85) Temperature -- 62 °C 35 min
Alpha (HLT at 85) Temperature -- 70 °C 25 min
Mash Out (HLT back to 76 for sparge)) Temperature -- 78 °C 5 min
33 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.38 L. Suggest reducing initial water volume to 45.4 L and adding 0.98 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 26.4
Mash volume with grains 32.2
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 29.7 L) 30.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.4 L) 47
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 40 L) 41
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41 L) 40
Total: 56.7  
Equipment Profile Used: System Default
 
Notes

A Oceania take on a Trappist Blone.

Based on TMF's Westwletern VI clone https://www.themadfermentationist.com/2016/04/westvleteren-belgian-blond-clone-recipe.html (with his recommended changes for upping hopping and reducing ale malt ratio).

But using Aus/NZ ingredients. Dr Rudi for bittering, Hallertau -> Pacifica, and StyGo -> Ella/Motueka (not sure about this substitution - I might have gone for Pacific Gem but couldn't source it).

NB: I planned to have ~5% cane sugar, but ended up with a far better efficiency so dropped it. Once I've adjusted efficiency for fly sparge, can add the 5% cane sugar back.

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  • Last Updated: 2020-05-21 01:27 UTC
  • Snapshot Created: 2020-04-20 11:45 UTC
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