Ring the Bell (3/24/2019)
All Grain Recipe
Batch Size: 10.00 gal
Style: Trappist Single (26A)
Boil Size: 11.58 gal
Style Guide: BJCP 2015
Color: 4.9 SRM
Equipment: My Equipment
Bitterness: 35.7 IBUs
Boil Time: 60 min
Est OG: 1.047 (11.8° P)
Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.6° P)
Fermentation: Ale, Two Stage
ABV: 5.4%
Taste Rating: 30.0
Ingredients
Amount Name Type #
16.00 gal Trappist Single Water
11.00 g Calcium Chloride (Mash 60 min) Misc
4.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc
5.00 ml Phosphoric Acid 10% (Sparge 60 min) Misc
14 lbs Viking Pilsner Malt (2.0 SRM) Grain
1 lbs Belgian Candi Syrup (MASTER RECIPE) (30.0 SRM) Sugar
40.00 g Helga (Southern Hallertau) [5.5%] - Boil 60 min Hops
20.00 g Helga (Southern Hallertau) [5.5%] - Boil 20 min Hops
20.00 g Santiam [6.0%] - Boil 20 min Hops
20.00 g Vanguard [5.5%] - Boil 20 min Hops
70.00 g Santiam [6.0%] - Boil 5 min Hops
1 pkgs Abbey Ale (White Labs #WLP530) Yeast
30.00 g Centennial 2017 [9.7%] - Dry Hop 2 days Hops
Mashed 149 for 60 min
Pitched @63 and let it free-rise