Trappist Single

YEAST STARTER

• Prepare Shaken Not Stirred Starter starter the night before brewing.
  
• Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar.
  
• Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast.
  
• Place in fermenter set to fermentation temperature of 64 degrees.
  
  

  BOIL NOTES
  

• Boil timer settings: nE = 3, t1=75, t2=60, t3=10
  
• Either use a hop spider or whirlpool after the boil to deal with loose whole hops.
  
• Before filling fermenter, fill two quart jars with wort for canning as gyle/speise for carbonating the beer.
  
  

  FERMENTATION NOTES
  

• Pitch entire volume of starter.
  
• Use an OPEN FERMENT to maximize esters.
  -LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
  
• Add airlock on 4th day.
  
  STC-1000 settings:
  sp0=64, dh0=168
  sp1=68, dh1=168
  sp2=70, dh2=0
  
  

  PACKAGING
  

• Tare weight of empty keg.
  
• Put canned gyle/speise into serving keg (to carbonate beer).
  
• Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight.
  
  
• Target 3.0 volumes of CO2.
  
• Attach BlowTie 2 spunding valve and set to 38 psi (ensure 0-60 psi gauge is installed).
  
• Hold beer temp at 72 degrees while naturally carbonating (two weeks).
  
• Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2).