Crispy Belgian Single Beer Recipe | Partial Mash Trappist Single | Brewer's Friend
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Crispy Belgian Single

178 calories 17.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Trappist Single
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday February 21st 2019
1.054
1.012
5.5%
29.3
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb Dry Malt Extract - Pilsen2.75 lb Dry Malt Extract - Pilsen 42 2 68.2%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 18.6%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 12.4%
0.50 oz German - Acidulated Malt0.5 oz Acidulated Malt 27 3.4 0.8%
4.03 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 23.43 60%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 5.88 40%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping -- 150 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Crispy Belgian Single" Trappist Single beer recipe by Brewer #193435. Partial Mash, ABV 5.54%, IBU 29.31, SRM 3.64, Fermentables: (Dry Malt Extract - Pilsen, Munich Light, Cane Sugar, Acidulated Malt) Hops: (Tettnanger, Mandarina Bavaria) Other: (Calcium Chloride, Gypsum, Baking Soda)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-28 03:08 UTC
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