BJCP 2021 – 25A
| Amount | Fermentable | % |
|---|---|---|
| 13.00 pounds | Pilsen Dingemans | 50% |
| 9.00 pounds | English Pale Ale Root Shoot Malting | 34.6% |
| 2.00 pounds | Sugar, Table (Sucrose) | 7.7% |
| 1.00 pounds | Acidulated Weyermann | 3.8% |
| 0.50 pounds | Aromatic Malt Dingemans | 1.9% |
| 0.50 pounds | Wheat Malt, Pale Weyermann | 1.9% |
| 26.00 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Styrian Goldings | 90 minutes | First Wort | Pellet | 3.4% | |
| 1.50 ounces | Magnum | 60 minutes | Boil | Pellet | 12.3% | |
| 3.00 ounces | Saaz | 15 minutes | Boil | Pellet | 2.4% | |
| 2.00 ounces | Saaz | 20 minutes | Whirlpool @ 175°F | Pellet | 2.4% | |
| 8.00 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 5.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 3.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Abbey Style Ale | Wyeast Labs | 1214 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Temperature | Temperature | 60 minutes | 150° F |
Remove the dextrose for a Trappist Single.