Learning Series’ #12: (Another) Trappist Single

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.

Learning Series' #12: (Another) Trappist Single

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 Additional Information
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

  1. Saccharification: Add 14.05 l of water at 70.4 °C, aiming for a 66.7 °C step temperature, for 75 minutes
  2. Mash Out: Heat to 75.6 °C over 7 min for 10 minutes

Fermentation

  1. Step Temperature: 16.5 °C for 4 days
  2. Step Temperature: 23.0 °C for 2 days

Bottling

  • Volumes of CO2: 2.3
  • Carbonation Origin: Bottle with 52.94 g Corn Sugar

Notes