Papa Patersbier

Trappist Single BJCP 2015 – 26A

OG
1.052
FG
1.004
SRM
3.3
ABV
6.3%
IBU
33.2
Batch #
2021-18
Batch Size
11.00 gal
Boil Time
90 min
Brew Date
October 13, 2021
BU/GU
0.64
Carbonation
2.5 vol
ABW
5%
Kcal
167 12 oz
Real Extract
3.2° P
Attenuation
92.2% apparent
75.2% real

Fermentables

PilsenDingemans
20.50 lbs|93.7%
Type
Grain
Origin
Belgium
Color
1.6 SRM
PPG
81.0
93.7%
Carapils/CarafoamWeyermann
0.87 lbs|4%
Type
Grain
Origin
Germany
Color
2.0 SRM
PPG
80.1
4%
AcidulatedWeyermann
0.50 lbs|2.3%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2

Hops

2.00 oz
Saaz 3.0%
90 min First Wort
1.50 oz
Magnum 12.3%
60 min Boil
1.50 oz
Saaz 3.5%
15 min Boil
1.50 oz
Saaz 3.5%
20 min hopstand @ 180°F

Non-Fermentables

1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
11.00 ml
Lactic Acid Water Agent
Mash
0.69 g
Calcium Chloride (CaCl2) Water Agent
Sparge
4.47 ml
Lactic Acid Water Agent
Sparge

Yeasts

264 ml
Canadian/Belgian Ale3864
Wyeast

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.63gal
Boil Time
90min
Evaporation Rate
4.75%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
149°F

Fermentation and Aging

14 days
Primary
66°F
2 days
Secondary
34°F
24 days
Tertiary
34°F
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