Beer 5 of 12 for the Skirmish. I’m really liking Gordon Strong’s style profile write ups in BYO and the May had another great one where he covered Trappist Single. I don’t agree with everything he says but I find myself nodding my head in agreement as I read his articles more often than not and I feel like I’m always picking up little nuggets of knowledge. I did some bike racing in Belgium and during that trip I of course made sure to hit up as many Belgians beers as I could. The one that really bit me hard was Westmalle. It didn’t hurt that in the part of Belgium I was in they had Westmalle Dubble on draft (on draft!!!) and Triple was served at pretty much every restaurant. Needless to say I drank a lot of Triple and it is such a beautiful showcase of their yeast that the thought of brewing a lower alcohol version of that beer immediately caught my attention. Also, I love 3787 and after years of fighting with it I feel like i have it happy and working the way I want. So, I was excited to give it another go.
Recipe Info
Recipe: trappist single ebiab 1
Style: Trappist Single 26A BJCP 2015
Date: 08-10-2016
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.049 |
1.044 |
1.054 |
|
FG |
1.010 |
1.004 |
1.010 |
|
Color |
3.2 |
3.0 |
5.0 |
|
ABV |
5.1 |
4.8 |
6.0 |
|
IBU |
36.0 |
25.0 |
45.0 |
Brewery Info
Efficiency: 70 %
Attenuation: 80 %
Mash Info
Weight: 12.25 Lbs
Thickness: 2.07 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.84 G
Volume: 9.82 G
Temp: 131.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 7.74 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
12.250 Lb |
100.0 % |
Pilsner (Castle) |
80.0 |
1.6 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
2.0 Oz |
Styrian Golding (Savinja Golding) |
4.5 |
60 mins |
Boil |
29.0 |
|
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: 5.43
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
11 |
24 |
46 |
|
Mash |
62 |
3 |
21 |
83 |
57 |
46 |
|
Sparge |
0 |
0 |
0 |
0 |
0 |
0 |
|
Final |
84 |
4 |
29 |
113 |
78 |
63 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 8.839 G
Percent RO / Distlled: 0 %
Water Used: 8.839 G
Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 5.0 g
Lactic Acid: 6.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G
Sparge Water Adjustments
Notes
131f 10 mins
145f 40 mins
158f 10 mins
168f 10 mins
Chill to 64f and pitch
Leave at ambient (72F) with no temp control
Bottle condition to 3 volumes
Brewday notes: no styrian golding so I had to use perle for bittering. 8/16/16 made 0.5L starter of WY3787 w/ 44g DME
8/18/16 regular brewday. efficiency a little high so just a little higher gravity but fine for style. wort tasted good.
8/19/16 huge kreusen and ferocious bubbling
8/20/16 almost no bubbling. whoa!
8/22/16 no bubbling. moved from blow off tube to bubbler
9/1/16 racking to keg for gelatin FG 1.012 pH 4.39
tastes really good. clean. nice pepper and ester notes. pretty hazy. needs fining. promising. nice clean malt character.
9/2/16 added gelatin after chilled to 35F. tasted carbonated sample. other than haze, spot on style.
9/5/16 bottling day. 3.25 gallons. 117g of table sugar targeting 3.25 volumes. 28 bottles.
this beer turned out great. i feel it is spot on the style and just really great to drink. you feel like you are drinking a triple but not as full and you aren’t hammered after 2 🙂
entered in a couple competitions. skirmish in the triad results were good. 2nd place with scores in the high 30s.
