The thirteenth beer that I brewed.
This time, I tried to brew a recipe that I already made, Trappist Single, to see if I could achieve the same quality using BIAB.
Unfortunately, I didn’t find the same yeast that I used at the first time, so I had to try a new one.
General Data
- Style: Trappist Single (26 A)
- Brewer: Maurício Gardini
- Type: All Grain
- Batch Size: 10 l
Dates
- Brewing: 14/01/2018
- Fermentation Start: 14/01/2018
- Fermentation End: 21/01/2018
- Maturation Start: 21/01/2018
- Maturation End: 28/01/2018
- Bottling: 28/01/2018
Recipe
| Amount | Ingredient | Type | Added At | Other Data |
|---|---|---|---|---|
| 2.50 kg | Agrária Pilsner | Grain | Mash Start | |
| 15.00 g | Nugget | Hop | Boil 60.0 minutes | 10.50 % a.a |
| 1,23 g | Calcium Chloride | Salt | Mash Start | |
| 1,51 g | Gypsum | Salt | Mash Start | |
| 1.0 pkg | Fermentis BE-256 - Safebrew Abbey Ale | Yeast | Day 0 |
Statistics
- Estim. O. G.: 1,052 SG
- Meas. O. G.: 1,052 SG
- Estim. F. G.: 1,008 SG
- Meas. F. G.: 1,015 SG
- Estim. A.B.V.: 5.7 %
- Meas. A.B.V.: 4.9 %
- Bitterness: 42.9 IBUs
- Color: 7.8 EBC
Mash Steps
- Saccharification: Add 14.05 l of water at 70.4 °C, aiming for a 66.7 °C step temperature, for 75 minutes
- Mash Out: Heat to 75.6 °C over 7 min for 10 minutes
Fermentation
- Step Temperature: 16.5 °C for 4 days
- Step Temperature: 23.0 °C for 2 days
Bottling
- Volumes of CO2: 2.3
- Carbonation Origin: Bottle with 52.94 g Corn Sugar
Notes
—