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papatersbier

Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Tuesday June 8th 2021

Abbey trappist single

OG: 1.049 FG: 1.008 ABV: 5.4% IBU: 26

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.2%

IBU (tinseth):

26.1

SRM (morey):

4.1

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Belgian - Pilsner6.5 lb Pilsner	37	1.6	76.5%
1 lb	BSG - Flaked White Wheat1 lb Flaked White Wheat	36	1.6	11.8%
1 lb	Turbinado1 lb Turbinado - (late boil kettle addition)	44	10	11.8%
8.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	elixir0.6 oz elixir Hops		Pellet	10.2	Boil	60 min	26.05	100%
0.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	elixir (Pellet)		26.05	100%
0.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.63 gal	ferulic rest	Strike	119 °F	113 °F	10 min
5.38 gal		Sparge	212 °F	145 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.60 g	Gypsum	Water Agt	Mash	40 min.
2.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	40 min.
2.05 g	Citric acid	Water Agt	Sparge	0 min.
8.17 g	Citric acid	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	67 - 74 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 402 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 17.65 psi Temp: 35 °F CO₂ Level: 3.3 Volumes

Target Water Profile

18804

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
53.7	15	20	74	72.8	0.5
1.6 g. citric acid and salts for 5.7 mash pH, 20 min. rest. after ferulic rest add 8.17 g. acid for 5.2 mash pH.
Mash Chemistry and Brewing Water Calculator

Notes

yeast is 3rd gen off belgian stout/ white ipa

Last Updated and Sharing

669

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Brews

Public: Yup, Shared
Last Updated: 2021-06-09 01:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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