132- Satra Monastic (gruit, pH meter) Beer Recipe | All Grain Trappist Single | Brewer's Friend
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132- Satra Monastic (gruit, pH meter)

171 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 29.35 liters
Post Boil Size: 24.4 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Monday May 11th 2020
1.057
1.005
6.8%
23.0
4.9
n/a
92.97
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Castle Malting - Pilsner4.5 kg Pilsner 38 1.6 83.3%
0.50 kg Castle Malting - Château Abbey0.5 kg Château Abbey ฿ 90.00 / kg
฿ 45.00 		33 17.5 9.3%
0.40 kg Cane Sugar0.4 kg Cane Sugar 46 0 7.4%
5.40 kg / ฿ 45.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.22 65.2%
16 g Saaz16 g Saaz Hops ฿ 85.00 / oz
฿ 47.97 		Pellet 3.5 Boil 30 min 4.75 34.8%
46 g / ฿ 47.97
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 78 °C 72 °C --
Infusion -- 72 °C 60 min
Vorlauf -- 78 °C 10 min
4 L Sparge -- 78 °C --
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 24 °C
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 10 min.
18 g Cardamom Water Agt Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
13 g Rosemary Spice Boil 10 min.
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 165 B cells required
฿ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 177.1 g       Temp: 24 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 6.6 0 48 82 0
Mash Chemistry and Brewing Water Calculator
 
Notes

pH reading after cooling was about 30 min into the mash at 5.34. Gradually decreasing until 5.25 bu the end of the 60min. Yeast 175ml with 40% sediments which is roughly 170 B cells. 24degrees for the first days. After a couple months, taste fresh, rosemary oregano leading. But still some British bitterness from Abbey.

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  • Public: Yup, Shared
  • Last Updated: 2025-10-31 14:27 UTC
NEW Water Requirements:
132- Satra Monastic (gruit, pH meter)
Equipment Profile Used

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Water Requirements:
132- Satra Monastic (gruit, pH meter)
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Recipe Cost ฿ (THB)
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.
Gallons
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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