Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

2020 TRAPPIST QUADRUPPEl

355 calories 25 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: THE ONE CERVEJARIA
Calories: 355 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Friday December 18th 2015
1.108
1.012
12.53%
26.36
24.67
5.52
 
Fermentables
Amount Fermentable PPG °L Bill %
6.7 kg German - Pale Ale6.7 kg Pale Ale 39 2.3 62%
1.7 kg Belgian Candi Sugar - Amber/Brown (60L)1.7 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 15.7%
0.2 kg Belgian - Special B0.2 kg Special B 34 115 1.9%
0.5 kg Belgian - Aromatic0.5 kg Aromatic 33 38 4.6%
0.7 kg German - Melanoidin0.7 kg Melanoidin 37 25 6.5%
0.5 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.6%
0.5 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 4.6%
10.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
60 g Tettnanger60 g Tettnanger Hops Pellet 4.5 Boil 60 min 21.52 63.2%
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 15 min 4.84 36.8%
 
Mash Guidelines
Amount Description Type Temp Time
35 L Temperature 55 °C 15 min
L Infusion 62 °C 30 min
L Infusion 67 °C 30 min
L 70 °C 20 min
L 75 °C 15 min
Starting Mash Thickness: 4.2 L/kg
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 797 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
FG PRETENDIDA 1013!
RAISE 18 DEGREES TO 22 ALONG THE WEEK

*ADD. 0.300 KG DE CANDI APOS 5 DIAS DE FERMENTAÇÃO.
Mash Chemistry and Brewing Water Calculator
 
Notes

W12 - GUIDE NOTES
fermentaçao: 3 dias 17 graus - subir 1 grau por dia e manter a 22 graus no terço final de fermentaçao!

Fervura de 90 minutos com lúpulos, adjuntos e nutrientes como cronometrado. Resfriar para 17°C . Oxigenar lentamente através de 0,05 micron de difusão por 90-120 segundos ( cerca 9-10 ppm O2). Rampa primário para 25°C para 6-7 dias. A 1.013 tranfegar para o secundário e travar a 12-15°C . Mantenha por 3-4 dias ou até FG for atingido . Despejar levedura novamente e abaixar para 7°C e mantenha durante 8 semanas. Garrafa usando pesada garrafas belgas ou garrafas de champanhe. Priming com 33g / gal Simplicidade Xarope Candi e repitch ½ xícara krausen fresca ou um 500ml agitar- placa WLP 530. Let carb garrafa durante 14 dias a 24°C . Porão por 12 meses.

Last Updated and Sharing
 
2,668
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-21 12:17 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/