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Belgian (Allagash) Patersbier

Name: Belgian (Allagash) Patersbier
Cook time: 90 min
Total time: 90 min
Yield: 5 gallons
Cuisine: Homebrewing
Ingredients: 6.33 lb Nor’East Pale; 2.33 lb White Wheat; 1.33 lb Munich Type I; 1 oz Centennial Hops; 1 oz Amarillo Hops; 1 oz Centennial Hops; 1 oz Amarillo Hops

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Method: BIAB
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Friday October 27th 2023

Original Gravity:

1.055

Final Gravity:

1.012

ABV (standard):

5.7%

IBU (tinseth):

23.9

SRM (morey):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.33 lb	Stone Path Malt - Nor’East Pale6.33 lb Nor’East Pale	37.3	2.9	63.4%
2.33 lb	Rahr - White Wheat2.33 lb White Wheat	39.1	3.2	23.3%
1.33 lb	Weyermann - Munich Type I1.33 lb Munich Type I	38	6	13.3%
9.99 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Pellet	10.5	Boil	5 min	8.25	25%
1 oz	Yakima Chief Hops - Amarillo1 oz Amarillo Hops	Pellet	11.7	Boil	5 min	9.19	25%
1 oz	Centennial1 oz Centennial Hops	Pellet	10.5	Whirlpool at 180 °F	30 min		25%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	11.7	Whirlpool at 180 °F	30 min	6.48	25%
4 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Batch Sparge	--	--	--

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Bitter Orange Peel	Flavor	Boil	5 min.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
1 g	Gypsum	Water Agt	Mash	0 min.
1 g	Epsom Salt	Water Agt	Mash	0 min.
1 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	0 min.
1 g	Gypsum	Water Agt	Sparge	0 min.
1 g	Epsom Salt	Water Agt	Sparge	0 min.

Yeast

- Allagash White Slurry

Amount:	0.75 Liters	Cost:
Attenuation (custom):	79%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 257 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.82 psi Temp: 37 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Balanced Friend: Ca= 41; Mg= 7; SO4=78; Na=28; Cl=57; HCO3=42 Father: Ca= 40; Mg= 7; SO4=76; Na=28; Cl=57; HCO3=42 CaCl= 2g; Gypsum (CaSO4)= 2g Epsom (MgSO4)= 2g ¼ Campden Tablet.
Mash Chemistry and Brewing Water Calculator

Notes

Allagash White Slurry (First generation)

8g Orange peel

Mash: 148 @40, 157 @ 40
Aerate: Shake 5 min, Oxygenate 30 seconds

Pitch Rate: .75 (million cells / ml / degree plato)

Ferm: 67,68,68,69,70,......Day 10), 69,68,66,64...

Raise temperature when airlock bubbles slow down.

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-06-03 14:50 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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Amount	Variety	IBU	Bill %
2 oz	Centennial (Pellet)	8.25	50%
2 oz	Yakima Chief Hops - Amarillo (Pellet)	15.67	50%
4 oz / $ 0.00