Belgian Single (Glen's Recipe)

Batch Size: 11.10 gal	Style: Trappist Single (26A)
Boil Size: 14.39 gal	Style Guide: BJCP 2015
Color: 3.2 SRM	Equipment: Dans 20g setup
Bitterness: 24.2 IBUs	Boil Time: 60 min
Est OG: 1.047 (11.7° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.9° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
17.11 gal	Halifax North End 2016/17	Water	1
4.74 g	Chalk (Mash 60 min)	Misc	2
2.02 g	Baking Soda (Mash 60 min)	Misc	3
0.81 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.16 g	Calcium Chloride (Mash 60 min)	Misc	5
1 lbs 15.75 oz	Candi Syrup, Simplicity [Boil for 15 min] (1.0 SRM)	Extract	6
9 lbs 4.15 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	7
9 lbs 0.62 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	8
8.24 g	Chalk (Sparge 60 min)	Misc	9
3.51 g	Baking Soda (Sparge 60 min)	Misc	10
1.40 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
0.28 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.80 oz	Magnum [14.2%] - Boil 60 min	Hops	13
1.50 oz	Hallertau [2.6%] - Boil 15 min	Hops	14
1.76 oz	Goldings, B.C. [5.0%] - Boil 5 min	Hops	15
2.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	16

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