Papa Patersbier

Trappist Single BJCP 2015 – 26A

OG
1.054
FG
1.010
SRM
3.3
ABV
5.8%
IBU
32.5
Awards
4
Batch #
2020-21
Batch Size
5.50 gal
Boil Time
90 min
Brew Date
November 21, 2020
BU/GU
0.6
Carbonation
2.7 vol
ABW
4.6%
Kcal
177 12 oz
Real Extract
4.5° P
Attenuation
80.5% apparent
66.2% real

Fermentables

PilsenDingemans
10.50 lbs|92.3%
Type
Grain
Origin
Belgium
Color
1.6 SRM
PPG
81.0
92.3%
Carapils/CarafoamWeyermann
0.50 lbs|4.4%
Type
Grain
Origin
Germany
Color
2.0 SRM
PPG
80.1
4.4%
AcidulatedWeyermann
0.37 lbs|3.3%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2

Hops

1.00 oz
Saaz 3.0%
90 min First Wort
0.87 oz
Magnum 10.8%
60 min Boil
0.75 oz
Saaz 3.0%
15 min Boil
0.75 oz
Saaz 3.0%
20 min hopstand @ 180°F

Non-Fermentables

1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.50 g
Epsom Salt (MgSO4) Water Agent
Mash
0.50 g
Gypsum (CaSO4) Water Agent
Mash
3.00 ml
Lactic Acid Water Agent
Mash
0.95 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.47 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.47 g
Gypsum (CaSO4) Water Agent
Sparge
2.51 ml
Lactic Acid Water Agent
Sparge

Yeasts

132 ml
Canadian/Belgian Ale3864
Wyeast

Equipment ProfileGeoff's Electric Equipment

Batch Size
5.50gal
Boil Volume
6.90gal
Boil Time
90min
Evaporation Rate
8.70%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile High fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
152°F

Fermentation and Aging

10 days
Primary
73°F
2 days
Secondary
34°F
30 days
Tertiary
34°F
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Papa Patersbier
11/21/2020
Papa Patersbier – 4 Awards
Name
Papa Patersbier
Competition
Date
01/30/2021
Style
Trappist Single
Place
Pro-Am
Organization

Name
Papa Patersbier
Competition
Date
01/30/2021
Style
Trappist Single
Place
1st

Name
Papa Patersbier
Date
02/27/2021
Style
Trappist Single
Place
2nd

Name
Papa Patersbier
Date
02/27/2021
Style
Trappist Single
Place
1st