Belgian Trappist Recipe

Recipe Info

Recipe Image

Belgian Trappist

by on
All Grain + Extract
5.25 Gallon(s)
6.5 Gallon(s)
60 min
75%
Cross between a St Bernardus Abt 12 and a Rochefort 10

Fermentables

31% - Liquid Malt Extract - Pilsen - US
6
35
2
Extract
26% - Pale Ale - US
5
37
3
Mash
10% - Vienna - US
2
36
4
Mash
10% - Special B - BE
2
30
180
Mash
3% - Wheat - US
0.5
39
1
Mash
10% - CaraMunich III - DE
2
34
57
Mash
10% - Belgian Dark Candi Sugar - BE
2
36
275
Late

Hops

Saaz
1
Pellet
Boil
60 min(s)
3.8
7.9
Styrian Goldings
1
Pellet
Boil
15 min(s)
5.3
5.5
Hallertauer Aroma
1
Pellet
Boil
15 min(s)
7.5
7.8

Yeast

Fermentis Safbrew T-58
70%
Fermentis Safbrew T-58
70%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgian Trappist
  • 5.25 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.112 OG
  • 1.033 FG
  • 21.1 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 58.0° SRM Color
  • 75% Efficiency
  • 10.1% ABV Alcohol
  • 402 per 12oz Calories
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