Category Archives: Trappist Single 3V 1

Trappist Single 3V 1

I really enjoyed my last Trappist Single so I figured I’d give it another go.  I really did change much other than I used temperature control this time

Recipe Info

Recipe: trappist single 3v 1
Style: Trappist Single 26A BJCP 2015
Date: 07-06-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.044

1.054

FG

1.011

1.004

1.010

Color

3.0

3.0

5.0

ABV

5.0

4.8

6.0

IBU

35.0

25.0

45.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 32.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

13.000 Lb

100.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.8 Oz

Styrian Golding (Savinja Golding)

5.2

60 mins

Boil

28.0

2.0 Oz

Saaz

3.8

20 mins

Aroma

7.0

Yeast

Amount

Name

1.000 unit

Abbey Ale White Labs WLP530

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

103

3

21

145

98

30

Sparge

103

3

21

145

98

30

Final

176

5

36

248

167

51

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments

Gypsum: 3.0 g
Calcium Chloride: 5.4 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments

Gypsum: 3.0 g
Calcium Chloride: 5.4 g

Notes

131f 10 mins
145f 40 mins
158f 10 mins
168f 10 mins

Chill to 64f and pitch
Raise to 72 over 3 days and hold

Bottle condition to 3 volumes

7/19/17 made 40g DME 400mL starter of WLP530 abbey ale
7/20/17 normal 3V brewday.  gravity a couple of points high but to style so not a big deal.
7/21/17 Rippin’!!!!
7/22/17 almost blew off.  still going strong
7/23/17 slowed a little but still steady bubbling
7/24/17 ~2 sec but kreusen still not dropped
7/25/17 ~3 sec
7/29/17 ~7 sec
7/30/17 no bubbling
7/31/17 roused yeast by swirling the carboy
8/7/17 bottled.  3.6 gallons.  133g of table sugar for 3.25 volumes
FG 1.008  bottled 30 bottles but still had some beer left over.
good.  still yeasty and green but nice peppery phenolics and orange esters.  promising.

this beer turned out really well.  very similar to the last batch.  not sure i would change anything.  i really enjoy drinking this one and its so simple!

mine vs st bernardus 4
aroma: stb4 is mostly generic malty sweetness.  mine is grainy malt sweetness with some spice/pepper and orange notes
appearance: kinda similar but mine is a hair lighter and both are slightly hazy.
flavor:  well crap.  the stb4 is really badly ozidized.  another reason to brew this at home.  i paid $14 for a 4 pack and I just threw the rest away.  seems to have been stored at 90 for about 3 months.  booooooooooo.  nothing but caramel and cardboard.   not need to continue comparison. I win 🙂