Geoff Humphrey's BrewBlog > BrewBlogs

Trappist Single

Batch #:

2020-21

Batch Size:

5.50 gallons

Boil Time:

90 min

Brew Date:

November 21, 2020

Statistics

OG:

1.054 13.3° P

FG:

1.010 2.6° P

Real Extract:

4.5° P

Attenuation:

80.5% Apparent
66.2% Real

Carbonation:

2.7 volumes

Color:

3.3SRM

IBU:

32.5

BU/GU:

0.6

ABV:

5.8%

ABW:

4.6%

Calories:

177 12 oz

Fermentables

Amount	Fermentable	% of Grist
10.50 pounds	Pilsen Dingemans	92.3%
0.50 pounds	Carapils/Carafoam Weyermann	4.4%
0.37 pounds	Acidulated Weyermann	3.3%
11.37 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Saaz	90 minutes	First Wort	Pellet	3.0%
0.87 ounces	Magnum	60 minutes	Boil	Pellet	10.8%
0.75 ounces	Saaz	15 minutes	Boil	Pellet	3.0%
0.75 ounces	Saaz	20 minutes	Whirlpool @ 180°F	Pellet	3.0%
3.37 ounces	Total Hop Weight

Non-Fermentables

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
3.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.95 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
0.47 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
0.47 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
2.51 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Canadian/Belgian Ale	Wyeast	3864	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

5.50 gallons

Boil Volume:

6.90 gallons

Boil Time:

90 minutes

Evaporation Rate:

8.70% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile High fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	152° F

Fermentation and Aging

Primary:

10 days @ 73° F

Secondary:

2 days @ 34° F

Tertiary:

30 days @ 34° F

Papa Patersbier