Recipe review: Trappist Crappist

homebrewing — commander flatus @ 9:09 pm January 2, 2012
I based this off of a reciped found here. With the exception of software screwups (I usually brew 10 gallon batches and wasn’t paying attention to the volumes I was being handed…)
Tasting notes will follow.
Batch 1 of Trappist Crappist
Dates
Date Brewed: 1 Jan 2012 Date Racked: 1 Jan 2012
Date Packaged: 1 Jan 2012 Date Ready: 1 Jan 2012
Selected Style and BJCP Guidelines

18B-Belgian Strong Ale-Belgian Dubbel

Minimum OG: 1.062 SG Maximum OG: 1.075 SG
Minimum FG: 1.008 SG Maximum FG: 1.018 SG
Minimum IBU: 15 IBU Maximum IBU: 25 IBU
Minimum Color: 10.0 SRM Maximum Color: 17.0 SRM
Recipe Overview
Target Wort Volume Before Boil: 24.30 qts Actual Wort Volume Before Boil: 24.30 qts
Target Wort Volume After Boil: 21.13 qts Actual Wort Volume After Boil: 21.13 qts
Target Volume Transferred: 21.13 qts Actual Volume Transferred: 21.13 qts
Target Volume At Pitching: 21.13 qts Actual Volume At Pitching: 21.13 qts
Target Volume Of Finished Beer: 20.08 qts Actual Volume Of Finished Beer: 20.08 qts
Target Pre-Boil Gravity: 1.064 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.074 SG Actual OG: -No Record-
Target FG: 1.010 SG Actual FG: -No Record-
Target Apparent Attenuation:: 85.5 % Actual Apparent Attenuation: 0.0 %
Target ABV: 8.5 % Actual ABV: 0.0 %
Target ABW: 6.7 % Actual ABW: 0.0 %
Target IBU (using Tinseth): 19.0 IBU Actual IBU: 33.9 IBU
Target Color (using Morey): 37.8 SRM Actual Color: 37.8 SRM
Target Mash Efficiency: 65.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 degF Actual Fermentation Temp: 64 degF
Fermentables
Ingredient Amount % MCU When
US Pilsen Malt 12.00 lb 73.8 % 2.3 In Mash/Steeped
German CaraMunich I 2.00 lb 12.3 % 13.2 In Mash/Steeped
Sugar – Candi Sugar Dark 1.00 lb 6.2 % 52.1 In Mash/Steeped
Belgian Special B 1.00 lb 6.2 % 27.8 In Mash/Steeped
German Carafa I 0.25 lb 1.5 % 15.9 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
Slovenian Styrian Goldings 4.5 % 1.00 oz 12.9 Bagged Pellet Hops 60 Min From End
German Hallertauer Hersbrucker 3.5 % 1.00 oz 6.1 Bagged Pellet Hops 20 Min From End
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP550-Belgian Ale

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: CAP (50-66C/122-149F)

Step Type Temperature Duration
Rest at 122 degF 15
Raise by infusion to 151 degF 1
Rest at 151 degF 60
Mash Notes
Boil Notes
Fermentation Notes
Packaging Notes
Tasting Notes

1 Comment »

  1. tasting notes: dark fruit, chocolate, nice esters – racked to keg

    Comment by commander flatus — January 29, 2012 @ 2:26 am

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