Pabst Blue Robot
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- 1 gallon
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.085
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 27.9
- Color
- 4.3
- Primary Fermentation (# of Days & Temp)
- 10 days @ 65 F raise to 75 F + as ferm. slows
- Secondary Fermentation (# of Days & Temp)
- Until clear @ 32 F
Eccentrica Gallumbits
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-C Belgian Strong Ale, Belgian Tripel
Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 5 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.085 Plato: 20.49
Anticipated SRM: 4.3
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.072 SG 17.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 12.00 lbs. Pilsener Malt(2-Row) Continental Eu 75.74 1
3.3 0.50 lbs. Wheat Malt America 82.23 2
6.7 1.00 lbs. Munich Malt Germany 80.07 8
10.0 1.50 lbs. Cane Sugar Generic 99.55 0
Potential represented as % Yield, Fine Grind Dry Basis.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 25.7 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.2 5 min.
Yeast
-----
WYeast 3787 Trappist High Gravity
Water Profile
-------------
Profile: Puyallup, WA, USA
Profile known for:
Calcium(Ca): 14.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 9.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 88.0 ppm
pH: 7.20
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 13.50
Water Qts: 16.88 - Before Additional Infusions
Water Gal: 4.22 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 168 Time: 0
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 5.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This one should be bottle conditioned. The trickiest part of the fermentation is keeping the temps down for the initial portion and raising only as fermentation slows. If they raise too quickly and you try and cool, you may crash the yeast out. Likewise if you do not try and cool, you may get heavy alcohols. Start cooler than you expect and then raise in increments as it attenuates. Add cane sugar to last 15 minutes of boil, don't waste your money on rock "candi" sugar, it's essentially the same thing and you won't be able to tell the difference. Enjoy!
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-C Belgian Strong Ale, Belgian Tripel
Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 5 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.085 Plato: 20.49
Anticipated SRM: 4.3
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.072 SG 17.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 12.00 lbs. Pilsener Malt(2-Row) Continental Eu 75.74 1
3.3 0.50 lbs. Wheat Malt America 82.23 2
6.7 1.00 lbs. Munich Malt Germany 80.07 8
10.0 1.50 lbs. Cane Sugar Generic 99.55 0
Potential represented as % Yield, Fine Grind Dry Basis.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 25.7 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.2 5 min.
Yeast
-----
WYeast 3787 Trappist High Gravity
Water Profile
-------------
Profile: Puyallup, WA, USA
Profile known for:
Calcium(Ca): 14.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 9.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 88.0 ppm
pH: 7.20
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 13.50
Water Qts: 16.88 - Before Additional Infusions
Water Gal: 4.22 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 168 Time: 0
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 5.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This one should be bottle conditioned. The trickiest part of the fermentation is keeping the temps down for the initial portion and raising only as fermentation slows. If they raise too quickly and you try and cool, you may crash the yeast out. Likewise if you do not try and cool, you may get heavy alcohols. Start cooler than you expect and then raise in increments as it attenuates. Add cane sugar to last 15 minutes of boil, don't waste your money on rock "candi" sugar, it's essentially the same thing and you won't be able to tell the difference. Enjoy!