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Buckeye Team Trappist Ale, May 2015

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)

Created: Wednesday November 27th 2013

Original Gravity:

1.077

Final Gravity:

1.017

ABV (standard):

7.9%

IBU (tinseth):

45.4

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Pale Ale12 lb Pale Ale	39	2.3	32.4%
11 lb	German - Pilsner11 lb Pilsner	38	1.6	29.7%
6 lb	German - Wheat Malt6 lb Wheat Malt	37	2	16.2%
2 lb	Flaked Rice2 lb Flaked Rice	40	0.5	5.4%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	5.4%
2 lb	Rice Hulls2 lb Rice Hulls	0	0	5.4%
1 lb	Flaked Corn1 lb Flaked Corn	40	0.5	2.7%
0.50 lb	Canadian - Honey Malt0.5 lb Honey Malt	37	25	1.4%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	1.4%
37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	60 min	22.32	33.3%
2 oz	Simcoe2 oz Simcoe Hops	Pellet	12.7	Boil	20 min	21.46	16.7%
3 oz	Amarillo3 oz Amarillo Hops	Pellet	9.2	Boil	1 min	1.66	25%
3 oz	Amarillo3 oz Amarillo Hops	Pellet	9.2	Dry Hop	14 days		25%
12 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Hallertau Mittelfruh (Pellet)	22.32	33.3%
2 oz	Simcoe (Pellet)	21.46	16.7%
6 oz	Amarillo (Pellet)	1.66	50%
12 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	122 °F	20 min
	--	--	148 °F	20 min
	--	--	153 °F	20 min
	--	--	170 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

From White Labs website.

Yeast WLP500. Trappist... From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

If making Saison.... Yeast WLP565.... Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

Last Updated and Sharing

1,436

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Brews

Public: Yup, Shared
Last Updated: 2015-05-04 21:04 UTC

System Default

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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