Patersbier - AG
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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16-E Belgian & French Ale, Belgian Specialty Ale
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Min OG:
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1.040
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Max OG:
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1.070
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|
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Min IBU:
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20
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Max IBU:
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40
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|
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Min Clr:
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3
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Max Clr:
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8
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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9.00
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|
|
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Anticipated OG:
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1.047
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Plato:
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11.58
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Anticipated SRM:
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4.7
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|
|
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Anticipated IBU:
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28.4
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|
|
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Brewhouse Efficiency:
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70
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.040
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SG
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9.90 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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100.0
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9.00 lbs.
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Pilsen - Dingemans
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Belgium
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1.037
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3
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.00 oz.
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Hallertauer Tradition
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Whole
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6.00
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26.9
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60 min
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0.50 oz.
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Czech Saaz
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Whole
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3.50
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1.6
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10 min
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WYeast 3787 Trappist High Gravity
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Mash Name:
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Single Infusion Mash
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Total Grain Lbs:
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9.00
|
|
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Total Water Qts:
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10.35
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Before Additional Infusions
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Total Water Gal:
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2.59
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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|
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Grain Temp:
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70.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
|
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Single Infusion
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1
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60
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147
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147
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Infuse
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160
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10.35
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1.15
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Mashout
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1
|
10
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170
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170
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Infuse
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210
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6.99
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1.93
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Total Water Qts:
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17.34
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After Additional Infusions
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Total Water Gal:
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4.33
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After Additional Infusions
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Total Mash Volume Gal:
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5.05
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After Additional Infusions
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All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Patersbier Extract Kit
O.G: 1047 / Ready: 6 weeks
Stan Hieronymus (author of Brew Like a Monk) and our own Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer.
Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.
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