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St. Augustine's Ale

Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AHA - Spencer Brewery Trappist Ale
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Wednesday May 18th 2016

Original Gravity:

1.051

Final Gravity:

1.011

ABV (alternate):

5.4%

IBU (tinseth):

21.7

SRM (daniels):

9.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pale 2-Row6 lb Pale 2-Row	37	1.8	60%
0.50 lb	German - CaraMunich II0.5 lb CaraMunich II	34	46	5%
3.50 lb	German - Pale Ale3.5 lb Pale Ale	39	2.3	35%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Horizon0.25 oz Horizon Hops	Pellet	13.1	Boil	90 min	13.54	33.3%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	5.5	Boil	30 min	8.17	66.7%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Horizon (Pellet)	13.54	33.3%
0.50 oz	Cascade (Pellet)	8.17	66.7%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Heat slowly to next rest	Infusion	--	122 °F	--
		Temperature	--	145 °F	45 min
		Temperature	--	162 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

**replaced 6-row with pale malt due to availability

This will need to be mashed in kettle and then transferred to lauter tun.

"To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine.
Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule.

Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week.

Then transfer into a green beer tank, leaving the spent yeast behind.

Chill to 41°F (5°C) and mature for one week.

Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C)."

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-05-31 17:48 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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