Ooldveek Singel

All Grain Recipe

Submitted By: Simian (Shared)
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Brewer: Simian
Batch Size: 8.72 galStyle: Trappist Single (26A)
Boil Size: 11.08 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020
Bitterness: 24.0 IBUsBoil Time: 90 min
Est OG: 1.047 (11.7° P)Mash Profile: Protein, Sach 64.5C, 68.5C, GP MO (Trappist Single)
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.00 gal Aldwick, England 2019 Water 1
7.40 ml *Phosphoric Acid 85% (Mash 60 min) Misc 2
1.00 g *Calcium Chloride (Mash 60 min) Misc 3
0.25 g *Sodium Metabisulphite (Mash 0 min) Misc 4
13 lbs 3.64 oz *German Pilsen (Crisp) (2.0 SRM) Grain 5
8.20 ml *Phosphoric Acid 85% (Sparge 60 min) Misc 6
1.30 g *Calcium Chloride (Sparge 60 min) Misc 7
0.25 g *Sodium Metabisulphite (Sparge 0 min) Misc 8
0.46 oz *Northern Brewer 2017 P [7.0%] - Boil 60 min Hops 9
0.82 g *Protofloc Tablet Ground (Boil 15 min) Misc 10
0.83 Sanitise Cooling Coil in boil (Boil 15 min) Misc 11
0.33 g *NBS Beer Nutrient Blend (Boil 15 min) Misc 12
1.77 oz *Loral 2021 P [11.8%] - Boil 5 min Hops 13
1.61 oz *Saaz 2020 P [4.1%] - Boil 5 min Hops 14
3.0 pkgs *Belgian Tripel (Mangrove Jack's #M31) Yeast 15

Notes

Rests 57C, 65C (dropped to 61C), 69C, 72C, 77C Water - mash includes up to GP rest Mash Water 21 litres Mash pH Guidance Sparge Water 28.2 litres Light 5.3-5.4 Batch Volume 33 litres Dark 5.4-5.5 Measured water pH 7.3 Tart or crisp : 5.2-5.3 Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0 Phosphoric Acid Strength % 85 Phosphoric Acid Addition 0.35 ml/litre Need 7.4 ml in mash 8.2 ml in sparge CaCl2 Addition 0.047 g/litre Need 1.0 g in mash 1.33 g in sparge Gypsum Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Gives an estimated Mash pH of 5.33 And absolute ion values of Ratio Guidance Ca 151 ppm Very bitter >2 Cl2 81 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 101 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Mg 10 ppm Malty 0.75 Very Malty 0.5 SO4/CL2 ratio 1.25 Target ratio 1.25 CL2/SO4 ratio 0.80

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