I really enjoyed my last Trappist Single so I figured I’d give it another go. I really did change much other than I used temperature control this time
Recipe Info
Recipe: trappist single 3v 1
Style: Trappist Single 26A BJCP 2015
Date: 07-06-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.049 |
1.044 |
1.054 |
|
FG |
1.011 |
1.004 |
1.010 |
|
Color |
3.0 |
3.0 |
5.0 |
|
ABV |
5.0 |
4.8 |
6.0 |
|
IBU |
35.0 |
25.0 |
45.0 |
Brewery Info
Efficiency: 71 %
Attenuation: 78 %
Mash Info
Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 32.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
13.000 Lb |
100.0 % |
CHÂTEAU PILSEN 2RS |
81.0 |
1.5 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.8 Oz |
Styrian Golding (Savinja Golding) |
5.2 |
60 mins |
Boil |
28.0 |
|
2.0 Oz |
Saaz |
3.8 |
20 mins |
Aroma |
7.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
Abbey Ale White Labs WLP530 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.51
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
103 |
3 |
21 |
145 |
98 |
30 |
|
Sparge |
103 |
3 |
21 |
145 |
98 |
30 |
|
Final |
176 |
5 |
36 |
248 |
167 |
51 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G
Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 5.4 g
Lactic Acid: 2.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G
Sparge Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 5.4 g
Notes
131f 10 mins
145f 40 mins
158f 10 mins
168f 10 mins
Chill to 64f and pitch
Raise to 72 over 3 days and hold
Bottle condition to 3 volumes
7/19/17 made 40g DME 400mL starter of WLP530 abbey ale
7/20/17 normal 3V brewday. gravity a couple of points high but to style so not a big deal.
7/21/17 Rippin’!!!!
7/22/17 almost blew off. still going strong
7/23/17 slowed a little but still steady bubbling
7/24/17 ~2 sec but kreusen still not dropped
7/25/17 ~3 sec
7/29/17 ~7 sec
7/30/17 no bubbling
7/31/17 roused yeast by swirling the carboy
8/7/17 bottled. 3.6 gallons. 133g of table sugar for 3.25 volumes
FG 1.008 bottled 30 bottles but still had some beer left over.
good. still yeasty and green but nice peppery phenolics and orange esters. promising.
this beer turned out really well. very similar to the last batch. not sure i would change anything. i really enjoy drinking this one and its so simple!
mine vs st bernardus 4
aroma: stb4 is mostly generic malty sweetness. mine is grainy malt sweetness with some spice/pepper and orange notes
appearance: kinda similar but mine is a hair lighter and both are slightly hazy.
flavor: well crap. the stb4 is really badly ozidized. another reason to brew this at home. i paid $14 for a 4 pack and I just threw the rest away. seems to have been stored at 90 for about 3 months. booooooooooo. nothing but caramel and cardboard. not need to continue comparison. I win 🙂