Trappist Single – All Grain Conditioning

Statistics

Malts and Grains

Amount Malt/Grain %
8.75 pounds Belgian Plisen Malt 59.1%
5.25 pounds Scottish Golden Promise 35.4%
0.31 pounds Belgian Aromatic Malt 2.1%
0.25 pounds Flaked Oats 1.7%
0.25 pounds Flaked Wheat 1.7%
14.81 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
0.25 tsp Super Moss 10 minutes
1.0 oz Bitter Orange Peel 10 minutes
0.5 oz Coriander Seed 10 minutes

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 12.8%
0.75 ounces Saaz 10 min 3.5%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Trappist Ale White Labs WLP500 4000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado

Procedure

  • Single infusion mash at 149°F for 60 minutes.
  • Sparge with 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter.
  • Primary ferment one week, raising to a temperature 71°F by the end.
  • Transfer to secondary.
  • Lager for at least 3 weeks at 37°F.
  • Carbonate to 3.4 volumes.

Fermentation and Aging

Primary:
2 days @ 64° F
Secondary:
7 days @ 70° F
Lager:
21 days @ 37° F

Tiny Tim

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4.9                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.2    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: