Geoff Humphrey's BrewBlog > BrewBlogs

Trappist Single

Batch #:

2021-18

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

October 13, 2021

Statistics

OG:

1.052 12.9° P

FG:

1.004 1° P

Real Extract:

3.2° P

Attenuation:

92.2% Apparent
75.2% Real

Carbonation:

2.5 volumes

Color:

3.3SRM

IBU:

33.2

BU/GU:

0.64

ABV:

6.3%

ABW:

Calories:

167 12 oz

Fermentables

Amount	Fermentable	% of Grist
20.50 pounds	Pilsen Dingemans	93.7%
0.87 pounds	Carapils/Carafoam Weyermann	4%
0.50 pounds	Acidulated Weyermann	2.3%
21.87 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
2.00 ounces	Saaz	90 minutes	First Wort	Pellet	3.0%
1.50 ounces	Magnum	60 minutes	Boil	Pellet	12.3%
1.50 ounces	Saaz	15 minutes	Boil	Pellet	3.5%
1.50 ounces	Saaz	20 minutes	Whirlpool @ 180°F	Pellet	3.5%
6.50 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1.00 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
11.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.69 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
4.47 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:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% 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	149° F

Fermentation and Aging

Primary:

14 days @ 66° F

Secondary:

2 days @ 34° F

Tertiary:

24 days @ 34° F

Papa Patersbier