I am brewing a Trappist right now. Hit the mash temp. Collected 9 gallonn instead of the 8 or 8.5 gallons beersmith called for. No stuck sparge though so I'm happy. I will get the recipe up in a few minutes.
My first all grain today, A Trappist
- Thread starter jakesz28
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I am brewing a Trappist right now. Hit the mash temp. Collected 9 gallonn instead of the 8 or 8.5 gallons beersmith called for. No stuck sparge though so I'm happy. I will get the recipe up in a few minutes.
jakesz28
Well-Known Member
trappist before sugar additions
Belgian Specialty Ale
Type: All Grain Date: 9/15/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 90.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.8 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.8 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 1.9 %
2.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 28.9 IBUs
1.00 oz Styrian Goldings [3.80 %] - Boil 10.0 min Hop 6 4.1 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 2.0 min Hop 7 1.4 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.056 SG Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.6 %
Bitterness: 34.4 IBUs Calories: 148.2 kcal/12oz
Est Color: 8.0 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13 lbs 4.0 oz
Sparge Water: 5.34 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.76 qt of water at 166.3 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (0.99gal, 4.35gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.73 oz Carbonation Used: Bottle with 3.73 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
I did not hit my SG. I have to try to improve the process and maybe read up more on the proper crushing of the grains. I am using a old mill. I was affraid of turning it into flour. This was also Midwest Supplies recipe that I added a little caramel 120 to for color and an extra ounce of hops at 10 minutes. I think pilsner may be a better malt for this but I have 2 shacks of 2 row.
Belgian Specialty Ale
Type: All Grain Date: 9/15/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 90.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.8 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.8 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 1.9 %
2.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 28.9 IBUs
1.00 oz Styrian Goldings [3.80 %] - Boil 10.0 min Hop 6 4.1 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 2.0 min Hop 7 1.4 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.056 SG Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.6 %
Bitterness: 34.4 IBUs Calories: 148.2 kcal/12oz
Est Color: 8.0 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13 lbs 4.0 oz
Sparge Water: 5.34 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.76 qt of water at 166.3 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (0.99gal, 4.35gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.73 oz Carbonation Used: Bottle with 3.73 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
I did not hit my SG. I have to try to improve the process and maybe read up more on the proper crushing of the grains. I am using a old mill. I was affraid of turning it into flour. This was also Midwest Supplies recipe that I added a little caramel 120 to for color and an extra ounce of hops at 10 minutes. I think pilsner may be a better malt for this but I have 2 shacks of 2 row.
