Brew Date
October 1, 2017
Attenuation
100% apparent
81.9% real
Fermentables
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Info
Adds body and creamy head. For stouts and oat ales.
Info
Imparts a wheat flavor and hazy color. For wheat beers and Belgian white beers.
Hops
0.50 oz
Magnum 12.8%
60 min Boil
0.75 oz
Saaz 3.5%
10 min Boil
Non-Fermentables
0.25 tsp
Super Moss Fining
Boil10 min
Yeasts
1 pkg
Trappist AleWLP500
White Labs
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile Highlands Ranch, Colorado
General Info
Target 1.065 OG at pitch. 1.085 OG figure is with sugar.
Procedure
- Single infusion mash at 149°F for 60 minutes.
- Sparge with 170°F water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort.
- Pitch yeast at 64°F from starter.
- Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
- Transfer to secondary.
- Lager for at least 4 weeks at 37°F. Longer is better.
- Carbonate to 3.4 volumes.
Special Procedures
Make a syrup with granulated cane sugar in 1/6 gallon water. Boil 20 minutes to concentrate and cool. Add to the primary fermenter on the third or fourth day.
